Cornbread pancakes made gluten-free with corn flour and brown rice flour. These fluffy, delicious pancakes are comforting, flavorful, and a unique take on gluten-free pancakes!
His take on Cornbread Pancakes: “Rustic. Rustic pancake. Like a cabin. They’re like eating cornbread next to the fire in a cabin. And bacon. They’re real good with bacon.”
Her take: “I’d like a bowl of chili to go with my pancake.”
Greetings and welcome to Week 5 of The Pancake Project! For those of you just joining in, Bob’s Red Mill and I have teamed up to bring you a new pancake recipe every Friday.
My goal is to create fun and tasty pancake recipes using alternatives to wheat and give you something to sink your teeth into during the weekend.
After eating a plate of cornbread flapjacks with butter and honey drizzled on top, I can’t help but question why every single flapjack is not made out of corn flour. Hi, commodity pancake, what a hot commodity you are! Bob’s Red Mill Corn Flour is a finer grind than corn meal, which gives the pancake the same tasty cornbread flavor but they turn out softer and fluffier than cornbread.
Corn flour is the bee’s knees is what it is. It’s too soon to talk favorites but I would be hard-pressed to believe the Cornbread Flapjack wouldn’t make the top 3. They’re easy to flip, easy to eat and would make a divine ham and cheese sandwich if you want me to give it to you straight.
Pancake Project Recap:
- Week 1: Cranberry Orange Oat Flour Pancakes
- Week 2: Bacon & Egg Buckwheat Stacks
- Week 3: Almond Flour Pancakes with Pomegranate Syrup
- Week 4: Lemon Poppy Seed Coconut Flour Pancakes
- Week 5: Cornbread Flapjacks
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these gluten-free Cornbread Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Gluten-Free Cornbread Pancakes are magically flavorful! Why wait until dinner to get your cornbread fix? 😉
- ¾ cup corn flour
- ½ cup brown rice flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg
- 1 1/4 cup almond milk
- 1 tablespoon oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon agave nectar, or sweetener of choice
- avocado oil , for cooking
- In a mixing bowl, whisk the wet ingredients together.
- In a separate bowl, add the dry ingredients and stir/whisk to combine.
- Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
- Heat a skillet just above medium heat and add enough oil/butter to grease it.
- Measure ¼ cup worth of batter and pour onto hot skillet.
- Allow the pancake to cook until bubbles rise to the top, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.
- Repeat with all the batter
- Serve with butter and honey the way you would cornbread!
Nutrition InformationYield 10 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Sunday 29th of January 2023
Hi, I followed the recipe exactly and the pancakes were falling apart. I added two eggs for a total of 3 and that made it managable, but flipping was still hazardous. The taste is good.
Wednesday 17th of July 2019
Is there someplace to find the nutritional information on your recipes. I am diabetic and must watch carbs like crazy. Would love to try the corn flour pancakes and the coconut pancakes you recently posted but must know the carbs!
Wednesday 11th of March 2015
Would love to try the corn flour and use it to make some wonderful pancakes! I make my husband waffles on his days off and I am the pancake girl!
Wednesday 17th of September 2014
Well, I tried being a special snowflake and used only medium cornmeal because that's what I have on hand. I also substituted the egg with 1/4c applesauce. The batter turned out very thin, but with the oil and a nonstick pan, I didn't need to actually grease the pan. Still, after three attempts, I wound up with more of a corn cake scramble. (Tasty, tasty corn cake scramble.) I'm saving the rest of the batter to try and doctor it tomorrow morning.
Thursday 18th of September 2014
Oh no, I'm sorry it didn't work out for you! I've never tried subbing an egg for applesauce, so I'm not positive that's the culprit, but my knee-jerk reaction would be the lack of egg. If you're vegan, you can make a vegan egg by whisking together 1 tablespoon of ground flax seed and 3 tablespoons of water. Allow this to sit for 10 minutes and it creates an egg-like consistency and works amaaaaazing in pancakes! The medium-grind corn meal does have something to do with it as well, since it doesn't absorb liquid the way corn flour does. If you want to stick with corn meal, I would say scale back on the corn meal and add more brown rice flour. Let me know if you give 'er a whirl again, and thanks for trying!! :D xoxo
Thursday 18th of September 2014
I added some whole wheat flour, and now they're perfect! Definitely going to take a few into work to have with my leftover chilli.
Thursday 29th of May 2014
These pancakes were delicious! The batter has a tendency to be thin, so it's important to make sure the heat is just past medium on the stove before you pour the batter. The first couple of pancakes I made were super thin and runny, but as soon as the heat caught up on my stove, the pancakes started thickening up. I sliced fresh strawberries on mine :)
Saturday 31st of May 2014
Thanks for the feedback, Erin! I'm glad you enjoyed the pancakes! I like the let my batter sit for 10 minutes or so before I make the pancakes because it tends to thicken up after resting. So happy you made them and the strawberries sound amazing!