Vegan Cornbread Pancakes
These cornbread pancakes are thick and hearty, but they definitely are not heavy. They are a perfect combination of fluffy, tender, and delicious.
This was one of those magical moments, when everything comes together in an amazing way. It started with me wanting cornbread (of course), and my husband in the mood for pancakes.
Here is the Fluffy Cornbread I was craving
There weren’t any cranky/hungry vibes yet lol, so I decided to see what I could come up with. I pulled up my recipe files, and decided to mix one of my pancake and one of my cornbread recipes.
While pulling things out of the fridge, I noticed that I also had some leftover creamed corn, so I added that in too. (I measured before I did, and it was exactly 1/2 cup!)
The batter came out great, and I didn’t need to make any adjustment.
I wish I could do this every time I make a new recipe. But no, I’m usually crossing this out, writing that in, and scribbling notes all over the place. ha
As you can see below, the batter also did great in the pan. It wasn’t too thick or too runny.
If you want to add some berries to these cornbread pancakes, then now would be the perfect time. I always add some fruit, right after I add the batter to the skillet.
You can see how I do it in this Blueberry Pancake post.
I like cooking my pancakes on medium heat. If they start browning too fast though, then turn the heat down one notch.
Flip the pancakes when the bubbles begin to pop around the edges. You can see that in the photo above.
It usually only takes about 2-3 minutes for the other side to finish cooking too. Just lift the edge to see if the underside is done.
Another great thing about these cornbread pancakes, are that they are pretty thick. It’s fairly easy to see that the bottom is ready. (see the photo below.)
These pancakes stay nice and fluffy too. They don’t sink down when you stack them, even though there is some heft to them. Ugh. I really, really love these pancakes!
Here’s an easy waffle recipe I love too
I cannot believe how everything came together so smoothly. There weren’t any changes needed, and even the few photos I took turned out well.
Who knew this was going to be such a fairy tale type of morning? Maybe I should have bet on something, or played the lotto. haha
The stack above was actually leftovers from the day before. I didn’t have enough to freeze, but I’m going to double the recipe next time and try that as an option.
Here’s an article on how to Freeze and Reheat Pancakes
Pancakes are pretty easy to freeze and thaw, but I’ve never tried it with fruit already in the batter. I’ll have to give it a shot.
It’s a pretty simple recipe, and it doesn’t take long to make. I hope you enjoy these vegan cornbread pancakes as much as we did!
Vegan Buttermilk Cornbread Pancakes
Print RecipeIngredients
- 1 tablespoon white vinegar
- up to 1 cup creamy oat milk
- 1 3/4 cups all purpose flour
- 2/3 cup fine cornmeal or corn flour
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1/4 to 1/2 teaspoon salt (depends on sodium in corn)
- 1/2 cup egg replacement
- 1/2 cup creamed corn
- 1/4 cup maple syrup
- 1/4 cup neutral tasting oil
Instructions
In a large glass measuring cup, add the vinegar and enough milk to measure 1 cup; stir and set aside for 10 minutes.
In a large bowl, whisk the flour, cormeal, baking powder, cornstarch, and salt together.
Add the eggs, creamed corn, maple syrup, and oil to the milk and whisk to combine. Pour into the flour, and stir just until mixed. Small lumps will disappear as you cook the pancakes. Let batter sit for 15 minutes.
Heat a skillet on medium. Add a little vegan butter, oil, or non-stick spray.
Scoop out 1/4 cup of batter into the pan, repeat with 1 or 2 more pancakes (depending on skillet size). Leave enough room to be able to flip the pancakes. If the pancakes brown too much, lower heat to a little higher than medium low.
Flip the pancakes when bubbles start forming, and the edges of the pancakes begin to look dry, about 3 minutes. Cook the other side for another 2 to 3 minutes longer.
Repeat the steps with the rest of the batter, removing the cooked pancakes to a platter. Cover to keep warm.
Notes
Note: You can add 1/2 cup of berries to the batter if you like.
