Vegan Cornmeal Pancakes
Fluffy, golden, and packed with comforting flavor, these Vegan Cornmeal Pancakes are the perfect plant-based twist on a breakfast classic. Made with a combination of hearty cornmeal and all-purpose flour, these pancakes boast a subtle sweetness from maple syrup and a tangy lift from homemade vegan buttermilk (created with plant-based milk and apple cider vinegar). Quick and easy to prepare in just 25 minutes, this recipe yields soft pancakes with just the right amount of texture from the cornmeal. Perfect for busy mornings or a leisurely weekend brunch, these pancakes are versatile and can be topped with everything from fresh fruit and vegan yogurt to a generous drizzle of maple syrup. Whether you're vegan or simply looking for a dairy-free pancake option, this recipe will delight your taste buds and satisfy your morning cravings.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Maple syrup (or another liquid sweetener)
- 1.5 cups Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil or melted vegan butter (for cooking)
Instructions
In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure the dry ingredients are evenly mixed.
In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Let sit for 5 minutes to create a vegan 'buttermilk'.
Add the maple syrup and vanilla extract to the buttermilk mixture and stir to combine.
Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy but fully incorporated.
Let the batter rest for 5 minutes while you preheat a skillet or griddle over medium heat.
Lightly grease the skillet with a small amount of neutral oil or melted vegan butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly if needed.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown on both sides.
Repeat the process with the remaining batter, greasing the skillet as necessary.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of vegan yogurt.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 20.2 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 498 mg | 38% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
