Fluffy Vegan Cornmeal Pancakes Recipe (Gluten-Free Option)

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This Vegan Cornmeal Pancakes recipe comes from my podcast guest Deborah Johnson and her cookbook On Rising. Listen to her episode “Recipes for Joyful Mornings” while you make these easy, fluffy vegan cornmeal pancakes.

When I first read Deborah’s corn pancake recipe, I was both intrigued and skeptical—cornmeal and banana seemed like an unlikely pair. After making them, I was surprised: the combination works beautifully. These vegan cornmeal pancakes are fluffy yet substantial, mildly sweet from the banana, and perfectly complemented by maple syrup, jam, or fresh berries.

Deborah describes corn pancakes as “not too sweet and satisfyingly substantial.” The cornmeal gives a distinctive flavor and lightly chewy texture, while the banana softens and sweetens the batter just enough that a drizzle of syrup enhances rather than overwhelms the pancakes.

Pancakes are universal. Try other sweet and savory pancakes from around the world such as 2 Ingredient Banana Omelette, Polish Biszkoptowy, Southern Savory Courgette Pancakes, Bengali Malpua, and Kabalagala (Ugandan Cassava Pancakes).

Homemade Corn Pancakes: Look, Flavor, and Texture

Look:

• Warm, golden exterior
• Puffy, aerated interior with a substantial bite

Flavor:

• Clear notes of cornmeal and banana that complement each other
• Mildly sweet—ideal with a light drizzle of maple syrup or a smear of butter or jam

Texture:

• Surprisingly fluffy thanks to the baking powder
• Soft and chewy rather than crumbly like cornbread

Deborah’s Memories of Corn Pancakes

To Deborah, cornmeal pancakes feel especially homey. She remembers Saturday mornings when her mother—despite a busy life raising four children and working as a doctor—made batches of corn pancakes as part of family rituals. Those breakfasts stayed with her, and she still enjoys them slightly browned at the edges.

Listen to Deborah Johnson’s episode: 165: Rituals, Not Routines with Deborah Johnson, Author of On Rising

Top Tips for Fluffy Cornmeal Pancakes

• Use finely ground cornmeal. Coarse cornmeal can make the pancakes crumbly.
• Let the batter rest for 15 minutes before frying; it helps the texture and allows the cornmeal to hydrate.

Ingredients (Substitutions Below)

• 1 cup finely ground cornmeal (see notes)
• ¾ cup all-purpose flour (or substitute—see notes)
• 1½ tablespoons baking powder
• ½ teaspoon salt
• 1 ripe banana, mashed
• 1 cup non-dairy milk, room temperature (oat, almond, cashew, etc.)
• ¼ cup maple syrup
• ¼ cup coconut oil, melted (or another neutral oil)

Substitutions and Variations

Masa Harina vs. Cornmeal

• Masa harina and cornmeal are processed differently, but either can work if they are finely ground.
• Finely ground texture is the most important factor for tender pancakes.

Yellow Cornmeal vs. White Cornmeal

• Yellow and white cornmeal differ mainly in color and flavor; both produce similar texture when finely ground.

Maple Syrup vs. Pancake Syrup

• Pure maple syrup has a different flavor profile and fewer additives than table syrups, but either works on these pancakes.

Out of baking powder?

• Replace 1½ tablespoons baking powder with 1½ teaspoons baking soda plus 2½ teaspoons cream of tartar, or with baking soda plus an acid like lemon juice or vinegar.

Make them gluten-free

• Substitute the all-purpose flour with gluten-free oat flour or a gluten-free all-purpose flour blend (add ⅛ teaspoon xanthan gum if your blend lacks it).

Add-ins:

• When you pour batter on the griddle, sprinkle a few fresh blueberries, chocolate chips, or chopped nuts on top.

Topping ideas:

• Maple syrup or pancake syrup
• Butter, vegan butter, or nut butter
• Fresh fruit, fruit compote, or jam
• Extra banana slices

Instructions

• Combine the dry ingredients: cornmeal, flour, baking powder, and salt in a medium bowl.
• Mash the banana and whisk it with the non-dairy milk, maple syrup, and melted coconut oil. Small lumps are fine.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
• Let the batter rest for 15 minutes to hydrate the cornmeal and thicken slightly.
• Preheat a nonstick skillet or griddle over medium heat and lightly grease it if needed.
• Spoon about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the bottoms are golden, about 2–3 minutes.
• Flip and cook another 1–2 minutes until cooked through and golden on both sides.
• Repeat with the remaining batter and serve warm with your favorite toppings.

Are Cornmeal Pancakes the same as Johnny Cakes?

• Deborah notes that Johnny cakes—sometimes called journey cakes—are an ancestral form of corn cakes made simply from ground corn, hot water, and salt. Cornmeal pancakes like these are a softer, sweeter evolution of that tradition.

Are Cornmeal Pancakes healthier than traditional pancakes?

• Cornmeal can have a lower glycemic response than refined wheat flour, and this recipe uses no added granulated sugar—sweetness comes from banana and maple syrup.

Equipment

• Nonstick griddle or heavy skillet works best for even browning.
• An electric griddle is convenient for large batches, but a stovetop skillet is fine.

Storage

• These pancakes are best eaten fresh. The batter should be used within about 15 minutes after mixing for the best rise.
• If you want to prep ahead, mix dry ingredients and wet ingredients separately and combine just before cooking.

Best Pancakes Around the World

Listen to Deborah’s Episode, Author of On Rising

Reading Deborah’s book feels like opening small, thoughtful gifts. Each page offers a recipe, a personal essay, or a practical invitation to shape mornings with intention. Her tone is warm, empathetic, and actionable—encouraging small rituals that make daily life feel more gentle and meaningful.

Recipe

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