Cornbread Flapjacks (+ GIVEAWAY!)

Corn Flour Pancakes

His take on Cornbread Flapjacks: “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. Along with a pancake recipe each week comes a Bob’s Red Mill giveaway! If you have never tried BRM products, I recommend them with every fiber of my pancake-wielding soul.

Cornbread Pancakes

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.

Giveaway Details:

For the chance to win Bob’s Red Mill Corn Flour, all you need to do is leave a comment below. The Corn Flour giveaway ends Wednesday, 2/13 and the winner will be notified via email!!

Cornbread Pancakes

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

Cornbread Pancakes

Cornbread Pancakes

Prep Time: 8 minutes
Cook Time: 10 minutes
Servings: 10 small pancakes
Author: Julia


  • ¾ cup corn flour Bob's Red Mill
  • ½ cup brown rice flour Bob's Red Mill
  • 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
  • Grapeseed oil/coconut oil/butter for cooking


  1. In a mixing bowl, whisk the wet ingredients together.
  2. In a separate bowl, add the dry ingredients and stir/whisk to combine.
  3. Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
  4. Heat a skillet just above medium heat and add enough oil/butter to grease it.
  5. Measure ¼ cup worth of batter and pour onto hot skillet.
  6. 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.
  7. Repeat with all the batter
  8. Serve with butter and honey the way you would cornbread!

Cornbread Pancakes

Gluten Free Cornbread Pancakes


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  1. Abby

    yes! I get so excited for friday, to see what you might have whipped up in the pancaked department. these might be my favorite, especially with the mention of bacon. yum!

  2. Erin @ The Speckled Palate

    As a Southern girl, I am, not surprisingly, a HUGE fan of cornbread. So if you give me a cornbread pancake, I’m liable to be happy for the rest of the day. Hoping I can find some corn flour in my town so I can make these delicious looking flapjacks soon!

    1. Donna H

      Erin… you can order the corn flour and so many other great grains, flours and beans from Bob’s Red Mill… and it will be delivered right to your door. I can also find their products at Sprouts and Natural Grocers. I hope this helps you find corn flour!!!

      1. Julia Post author

        Thanks, Donna – I love that you’re a fellow Bob’s Red Mill supporter. Erin, I’m amazed it’s taken me this long to make cornbread pancakes…so far I think it might be my favorite pancake! 🙂

    1. Julia Post author

      Hi Reba! The flavor is exactly like cornmeal, but the texture is far less gritty. So the pancakes end up being very light and fluffy. They definitely taste like cornbread! Let me know if you try them! 🙂

  3. Michelle H

    ohhhh my! It looks like I might not have to wait til summer for some corn-lovin! These look scrumptious!! Thanks for sharing!

  4. Donna H

    I am so thankful to Bob’s Red Mill for directing me to your website!!! I will be making all your recipes for pancakes because they all sound delicious…. then I will work my way through your other recipes. Thanks so much!!

    1. Julia Post author

      Donna, you’re so sweet! Thanks so much for the support (of both me and Bob’s Red Mill) and your kind words! Let me know which pancakes you like the best and have a fun and tasty weekend! 🙂

    1. Julia Post author

      Lynette, as long as the kidlets like cornbread, they’ll love this pancake! Bob’s Red Mill makes so many varieties of gluten-free flours and nut meals, there’s tons of options for pancakes and baked goods. They also have a great recipe section on their website! Let me know if you try the recipe and have a great weekend!!

  5. Linda S.

    I love polenta and have bought several kinds (including from Bob’s Red Mill, of course), as well as corn meal, but have never thought about corn flour.

  6. Michelle

    I found your blog through Foodgawker and the pancake project. I made the buckwheat pancakes and they were delicious! Can’t wait to try these!

  7. Katy

    So, I live in the northeast and am now “snowed in”. I want these for breakfast tomorrow, but only have cornmeal in the house. Can I use 100% cornmeal instead of the brown rice flour? Otherwise, I will just have to wait until I can get to the store. 🙂

  8. DessertForTwo

    I want to eat a cabin in pancakes. I mean, pancakes in a cabin. What? Who drinks and leaves comments on people’s blogs? Wow that’s awful. Sorry.

    When are you announcing winners?! I’m dreaming about all the flours you’re giving away 🙂

    1. Julia Post author

      Hey pretty! I’m pretty sure you should leave comments on my site every time you drink, lol! Or every time you leave a comment, you should drink…either way works 😉

      Each Wednesday, a winner is chosen randomly (using random number generator) from the previous Friday’s giveaway and I send the winner an email. Reckon I should announce their name each Wednesday? Kinda still new to the ol giveaway thing. 🙂 Have a FABULOUS weekend!

  9. Joy

    I am desperate to find a pancake recipe that is GF and that my kids will like ! This one, I will definitely try this week. Does anyone know if Bob’s corn meal is non GMO?

  10. Tonya

    I had the best corn pancakes of my life served out of a food cart at Camden Lock Market in London a year ago, and I’ve been searching for a similar recipe ever since. I am hoping this is it.

  11. Julie

    Mmmm! Mmmm! This momma loves her cornmeal-type breads! I like the idea of them being fluffy like pancakes, though. I haven’t tried this, though, but I’m thinking it needs to change. 🙂

  12. Carolyn S

    I work at a nonprofit kitchen feeding mostly high school students. I am ALWAYS looking for better, tastier ways to take care of the Gluten Free folks that come in. Excited to try this!

  13. Susan Christy

    YUM – always looking for truly good GF recipes for my friend who is having a hard time adjusting to her new dietary requirements.

  14. :D

    The supermarket I shopped at had a wide variety of Bob’s Red Mill products, but was unable to find corn flour. The store carried a variety of cornmeal, from fine, medium, coarse, but not corn four. I decided to try the fine cornmeal. I used coconut oil and unsweetened fresh coconut milk. Batter was quite thin, but I decided to be bold and try making waffles instead of pancakes. Four mins. later, I got waffles. They tasted good, but was gritty from the cornmeal. My husband had 4 waffles and ate it with 100% pure maple syrup. I will try this again, but may use less milk to make the batter thicker for making waffles. What is the difference in consistency with the fine cornmeal and corn flour? I was able to make six 4-inch waffles at about 172 calories pen waffles (excluding maple syrup).

    1. :D

      I read your description above, and now know the difference between corn flour and fine corn meal. I will look for corn flour now and try this recipe again. Overall, we liked it as a waffle. i wish Bob can send me some samples of corn flour.

    2. Julia Post author

      Another great waffle idea! Even the finest grind cornmeal, I find is a bit too gritty for things like pancakes or cookies which is why I love the corn flour. I have a variety of corn grinds for corn bread but the corn flour works wonders for fluffy treats. Let me know if you find corn flour. I know you can order it off of the BRM website and it comes pretty quickly to your house. Thanks again for being such a lovely pancake/waffle experimenter and for the feedback! 🙂

  15. Camille

    Very excited to try these! Have you tried making them without eggs? What could I use to substitute for eggs if I were to try?

    1. Julia Post author

      Hey Camille, I’m glad you’re going to try them, they’re awesome! I have never made the recipe without eggs, but I know people who make vegan recipes all the time, and here’s what they do: Take 1 tablespoon of ground flaxseed and mix it in a bowl with 3 tablespoons of water. Let it sit for 10 to 15 minutes until the mixture has thickened and is the consistency of an egg. Then just add this flax/water mixture to the batter, just as you would an egg 🙂 Let me know if it works out for you and thanks a bunch for your interest! 🙂

  16. Erin

    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 🙂

    1. Julia Post author

      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!

  17. Sara

    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.

    1. Sara

      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.

    2. Julia Post author

      Hi Sara,

      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!! 😀 xoxo

  18. Theresa Graham

    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!

  19. Pingback: Vegan Gluten Free Banana Pancakes – Easy Low Cal Recipes

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