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Vegan cornmeal pancakes on a white plate with bananas and maple syrup, next to pink Caraway sauté pan.

Vegan Cornmeal Pancakes

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  • Author: Alexandra Shytsman
  • 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


Shake up your weekend breakfast routine with vegan cornmeal pancakes.  They’re ready in under 30 minutes.


  • 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


  1. 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.
  2. 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.
  3. To the flax mixture, add 1 1/2 cups milk, 3 tablespoons oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla. Whisk to combine.
  4. 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.
  5. 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.
  6. Repeat with the remaining batter, brushing the skillet with more oil between each batch.
  7. Serve warm, with maple syrup and fruit if desired.


  • 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.


  • Serving Size: 2 pancakes
  • Calories: 290
  • Fat: 7 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Protein: 5.8 g