These egg free Cornmeal Pancakes are tender and sweet with flavors 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. Top with butter and syrup – or add honey and fresh berries!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 12pancakes
Author: Lisa Ngo, Safely Delish
Ingredients
Dry Ingredients
1 1/3cupsall purpose flour(lightly spooned into measuring cup, and leveled off with a knife)
1cupcornmeal
3Tbspsugar
1 1/2Tbspbaking powder
1/2tspsalt
Wet Ingredients
2cupsmilk or DF milk
1/3cupvegetable or canola oil
1tspvanilla 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!