Shake up your weekend breakfast routine with these vegan cornmeal pancakes – they’re simple to make and take just 30 minutes. (Psst… This post is sponsored by Caraway. Thank you for supporting the brands that support The New Baguette!)
If you need an easy go-to you can lazily make in your pajamas on Sunday morning, bookmark these vegan cornmeal pancakes ASAP. They’re fluffy, sweet-savory, and made with simple pantry ingredients.
When it comes to pancakes, I personally prefer cornmeal (also known as polenta pancakes or johnnycakes) to the regular kind because they’re way more texturally interesting. The gritty cornmeal adds little bits of crunch, resulting in ‘cakes that are really satisfying to bite into.
Plus, since cornmeal is milled from whole corn, it adds fiber and protein to this vegan breakfast, making it more filling, too.
Key Ingredients + Substitutions
- Cornmeal: Use medium- or coarse-ground cornmeal for pancakes; it’s sometimes labeled “polenta”. Choose organic, if possible.
- Baking Powder: Makes pancakes fluffy.
- Baking Soda: Helps them turn golden brown.
- Milk: Use any unsweetened non-dairy milk you have.
- Flaxseed Meal: When combined with water, flaxseed meal (i.e. ground flaxseeds) takes on a gelatinous texture and acts like eggs in vegan pancakes and baked goods. (Hence why the mixture is known as a “flax egg.”) If you eat regular eggs, skip the flax and add 2 eggs to the wet ingredients in step 3.
- Coconut Oil: I love the rich aroma virgin coconut oil adds to pancakes. If you don’t like coconut flavor, use refined coconut oil or any other neutral-flavored oil, or melted butter.
Vegan Cornmeal Pancakes Step-by-Step
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Make the “Flax Eggs”
In a medium bowl, whisk the flaxseed meal with water, and set aside for at least 5 minutes while you prep the remaining ingredients. This should thicken and become slightly gelatinous.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
To the flax mixture, add milk, oil, maple syrup, and vanilla. Whisk to incorporate.
Step 4: Combine Everything
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold just until there are no large lumps of flour left. Be careful not to over-mix, or you’ll end up with tough pancakes. It’s okay if the batter looks a bit lumpy.
Step 5: Cook the Pancakes
Heat a large non-stick skillet over medium heat and brush with oil to lightly coat the surface. Using a scant 1/2-cup measure, portion out the cornmeal pancakes, cooking 2-3 at a time, depending on the size of your pan. Cook until the pancakes look dry around the edges and have little bubbles on the surface, about 3 minutes. Then gently flip and cook the other side for 1-2 minutes.
Expert Tips for Pancake Success
Here are my best tips for getting fluffy, golden, perfectly-cooked pancakes every time…
- Brush the skillet with oil. I like to brush the skillet with oil between each batch. I find that pouring oil directly on the skillet results in too-oily pancakes. (If you don’t have a brush, use a folded paper towel instead.)
- Get the heat just right. Your batter should sizzle as soon as it hits the pan and you should see bubbles on the surface within 2-3 minutes. If your ‘cakes are browning too quickly, turn the heat down. If they’re taking too long, turn it up.
- Use a non-stick skillet. Using a good quality non-stick skillet that distributes heat evenly is key for pancakes.
More Vegan Breakfast Ideas…
- Sweet Potato Waffles
- The Best Brunch Potatoes
- Strawberry Chia Seed Pudding
- Eggplant Shakshuka with Tofu
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintVegan Cornmeal Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Shake up your weekend breakfast routine with these vegan cornmeal pancakes – they’re simple to make and take just around 30 minutes.
Ingredients
- 2 tablespoons flaxseed meal* (see note below)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups unsweetened non-dairy milk
- 3 tablespoons melted coconut oil, plus more for the pan*
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, stir together 2 tablespoons flaxseed meal with 1/3 cup water. Set aside while you prep the remaining ingredients, at least 5 minutes, stirring the mixture once or twice while it sits.
- Meanwhile, in a large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon each baking soda and salt. Whisk to incorporate.
- To the flax mixture, add 1 1/2 cups milk, 3 tablespoons oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla. Whisk to combine.
- Add the wet ingredients to the flour mixture. Using a rubber spatula, fold the mixture just until there are no large lumps of flour left; avoid over-mixing, as you’ll risk ending up with tough-textured pancakes. It’s okay if the batter is a bit lumpy.
- Heat a large non-stick skillet over medium heat. When hot, brush with oil to lightly coat the bottom. Using a 1/2 cup measure, portion out the pancakes, making 2-3 at a time; the batter should sizzle as soon as it hits the pan. Cook until the edges look dry and there are small bubbles on the surface, about 3 minutes. Then flip and cook the other side for 1-2 minutes more.
- Repeat with the remaining batter, brushing the skillet with more oil between each batch.
- Serve warm, with maple syrup and fruit if desired.
Notes
- When combined with water, flaxseed meal takes on a gelatinous texture and acts like eggs in vegan pancakes and baked goods. (Hence why the mixture is known as a “flax egg.”) If you eat regular eggs, skip the flax and add 2 eggs to the wet ingredients in step 3.
- I love the rich aroma virgin coconut oil adds to pancakes. If you don’t like coconut flavor, use refined coconut oil or any other neutral-flavored oil, or melted butter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Fat: 7 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5.8 g
Laura says
Is there a substitute for oil for butter? Thanks!
Alexandra Shytsman says
Hi Laura. If you’d like to substitute the oil with butter, use an equal amount of melted butter (vegan or dairy).
Laura says
Sorry, I meant I do not use oil or butter.
Alexandra Shytsman says
Oh! A lot of people use unsweetened applesauce in place of oil. In that case, you can halve the amount of maple syrup in the recipe. Let me know if you try it 🙂
Joe Oster says
Can I make the pancake mix and let it sit in the fridge overnight ?
Alexandra Shytsman says
Hi Joe. If you wanna get a head start, I recommend combining the dry ingredients only, then adding the flax mixture and the remaining wet ingredients right before cooking.
The reason is: the baking powder will activate as soon as you add the liquids. If the complete batter sits overnight, you’ll end up with flat pancakes. Hope this helps!
Tracy says
Love my Caraway saute pan! I have the same color, my BF bought it for my birthday last year and I use it all the time. Great idea to add cornmeal to pancakes, definitely going to give this a try.
Alexandra Shytsman says
Yes! It’s such a versatile piece – I just leave it out on the stove since I use it daily 🙂
JOSIE says
I made these for breakfast this morning. They’re great, really light & fluffy.
Alexandra Shytsman says
So glad you liked them, Josie! Thank you for the feedback 🙂