These eggless and vegan Cornmeal Pancakes are tender and fluffy, with the sweet flavor of cornbread. Super easy to whip up with ingredients you likely already have in your pantry, they are a nice change of pace from traditional pancakes. My egg free cornmeal pancakes are my toddler’s absolute favorite breakfast!
I’ve been making eggless pancakes for over a year now, and don’t think I’ll go back. They’re super simple and don’t require any special substitutions. Top these with butter and syrup – or add honey and fresh berries (so good with blueberries and strawberries!) to really take them to the next level.
Have other great ideas for toppings for your eggless cornmeal pancakes? Let me know!
Need some more egg free breakfast inspiration?
- Recipe: Egg Free Waffles
- Recipe: Eggless Apple Cinnamon Waffles
- Recipe: Egg Free Sausage Hash Brown Bake
- Recipe: Fluffy Egg Free Pancakes
- Recipe: Eggless Sausage Bites (DF option)
- Recipe: Chocolate Swirl Banana Bread (Egg, Dairy, & Nut Free)
- Recipe: Best Vegan Banana Muffins
These Egg Free Cornmeal Pancakes are free from the following allergens:
- Egg free
- Dairy Free (use dairy free milk alternative instead of cow’s milk)
- Soy Free (use canola oil)
- Peanut free
- Tree nut free
- Fish and Shellfish Free
These egg free cornmeal pancakes can also be easily enjoyed on weekdays with just a little planning. I like to make a batch of mini pancakes and freeze in a single layer. Once frozen, toss them in a plastic zipper bag (ie: a Ziploc).
They heat quickly in the microwave or toaster oven for an easy weekday breakfast. It may also increase the chance of your toddler eating a solid breakfast on busy mornings 😉
Egg Free Cornmeal Pancakes
Ingredients
Dry Ingredients
- 1 1/3 cups all purpose flour (lightly spooned into measuring cup, and leveled off with a knife)
- 1 cup cornmeal
- 3 Tbsp sugar
- 1 1/2 Tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 cups milk or DF milk
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla extract (optional, but recommended)
Instructions
- Heat electric skillet to 350F.
- Whisk together all dry ingredients in large bowl.
- Add all wet ingredients to dry ingredients (if batter is too thick, add 1 Tbsp of milk at a time until thinned to desired consistency – use a liquid measuring cup for liquids, for best results). Whisk or stir with large spoon until moistened. Batter will be slightly lumpy. Allow batter to rest for 2-3 minutes to thicken.
- Pour batter onto heated skillet to desired size. Cook until golden brown on first side, then carefully flip and cook until second side is golden brown.
- Remove from skillet. Add toppings of choice, and enjoy!
Need some more egg free breakfast inspiration?
These were great and easy to make! I was only making them for myself so I froze the leftovers. I will be happy to have them already made and in the freezer for when I want them next. I used cashew milk and threw in some vinegar just for my own personal taste. Thanks!
Peanut butter syrup is an amazingly delicious topping.
2 healing TBS of creamy PB heated in a small sauce pan until it’s creamy, add as much maple syrup as you wish to get the consistency you’d like.
Hi,
Is it ok to use corn flour instead of flour and cornmeal?
Thanks
Elisa
Hi Elisa! I’m not sure that corn flour would work the same way as the flour and cornmeal combo, so unfortunately I don’t know how it would turn out. Let me know if it works out for you if you do try!
This seemed to have been a great! receipe until the results were NOT so great! The batter wasn’t slightly lumpy at all! 😕 I should have poured THICK batter into muffin pan instead.
Hello! I’m sorry these didn’t turn out for you. I make these all the time, and the batter definitely should not be that thick. It sounds like too much flour ended up in your batter. If you decide to try again, try lightly spooning your flour into the measuring cup, and leveling with a knife.
Thank you for this recipe. So tasty and feels a lot healthier than purely flour pancakes
I used whole wheat flour and they came out delicious
Thank you for your review! I’m so glad you enjoyed them. 🙂 They’re a nearly weekly breakfast here!