Best 4 Vegan Cornmeal Pancakes Recipes

Indulge in a delightful culinary journey with our collection of delectable vegan cornmeal pancake recipes. Perfect for a hearty breakfast, brunch, or even dinner, these pancakes are not only incredibly flavorful but also packed with wholesome ingredients. From classic Southern-style cornmeal pancakes to innovative takes with unique flavors and textures, our recipes cater to every taste and dietary preference. Get ready to tantalize your taste buds with light and fluffy pancakes that are crispy on the outside and tender on the inside. Explore the versatility of cornmeal as we guide you through various recipes, ensuring a perfect start to your day or a satisfying meal anytime.

Here are our top 4 tried and tested recipes!

EGG FREE CORNMEAL PANCAKES

Egg Free Cornmeal Pancakes image

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!

Provided by Lisa Ngo, Safely Delish

Time 15m

Number Of Ingredients 8

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
2 cups milk or DF milk
1/3 cup vegetable or canola oil
1 tsp vanilla extract (optional, but recommended)

Steps:

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!

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

The Fluffiest Vegan Pancakes Recipe by Tasty image

Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Provided by Merle O'Neal

Categories Breakfast

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

Steps:

In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden.
Serve warm with maple syrup.
Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

VEGAN PANCAKES

Vegan Pancakes image

This fluffy vegan pancake recipe proves it's not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.

Provided by Gena Hamshaw

Categories breakfast, easy, quick, pancakes

Time 20m

Yield About 12 pancakes

Number Of Ingredients 9

Ingredients

1 1/2 cups/360 milliliters nondairy milk of your choice
2 teaspoons apple cider vinegar or white vinegar
1 tablespoon neutral oil (such as safflower, grapeseed or canola), plus more for frying the pancakes
2 cups/255 grams unbleached, all-purpose flour
2 tablespoons cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon fine sea salt
Maple syrup or vegan butter (optional)

Steps:

In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.

VEGAN CORNMEAL PANCAKES

Vegan Cornmeal Pancakes image

This recipe makes for delicious pancakes that have more of a cornbread-like texture. They are easy and quick to whip up and taste good both sweet and savoury. Feel free to try add ins of your choice. The original comes from a German magazine called "Schrot und Korn", but Ive tweaked it quite a bit.

Provided by Lalaloula

Categories Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 7

Ingredients

100 g polenta (coarse cornmeal)
50 g cornflour (aka cornstarch, the fine milled kind)
200 g spelt flour (or use wheat flour)
1 pinch salt
2 tablespoons unrefined sugar
400 ml sparkling water
1 teaspoon vanilla extract

Steps:

Heat a non-stick frying pan or griddle over high heat.
In a big bowl combine polenta, cornflour, spelt flour, sugar and salt.
Add the sparkling water and vanilla extract and stir into a smooth, runny dough. If its too thick, add a bit more water. If its too thin, just stir in a bit more flour.
Reduce the heat to medium and ladle about 1/4 cup batter per pancake into the skillet. Once bubbles rise to the surface of the pancake, flip it and cook on the other side until golden brown.
Continue doing this until all dough has been used.
Serve with condiments of choice. We especially enjoyed these with cheese and jam.

Tips for Making Perfect Vegan Cornmeal Pancakes

- To ensure light and fluffy pancakes, make sure that the batter is not overmixed. Overmixing can lead to tough pancakes. - For a crispy exterior and a tender interior, cook the pancakes over medium heat. - Allow the pancakes to cook undisturbed for a few minutes before flipping them. This will help them to develop a nice crust. - Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh fruit, or vegan butter.

Conclusion

These vegan cornmeal pancakes are a delicious and easy-to-make breakfast option. They are perfect for a lazy weekend morning or a weekday breakfast on the go. With their crispy exterior and tender interior, these pancakes are sure to be a hit with everyone at the table. So, what are you waiting for? Give them a try today!

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