Buttermilk Cornbread Pancakes (gluten free)

Buttermilk Cornbread Pancakes (gluten free) | www.theroastedroot.net

Did your mother ever make you corn pancakes when you were a kid, using a can of corn? You’d wake up Sunday morning (that’s the morning all pancakes ever are made), yawn your way out of bed, plop onto the floor, crawl your way downstairs because your legs take at least 50 minutes to wake up, stack every blanket on top of yourself before cozying up to an episode of Darkwing Duck? Perhaps your mom would bring you a cup of coffee because every sophisticated seven-year-old drinks coffee?

While you and Darkwing were fighting crime, you’d think to yourself, “me and my brother, Larry are totally going to the canals to swim today even though we’re not supposed to.” And you’d be psyched, because swimming in the canals was where it was at, living in the central Valley.

And then your mother would say, “Breakfast is ready!” in her Mary Engelbreit voice with her Mary Engelbreit apron, and you’d sink down in front of a stack of corn pancakes made out of a can of corn? Did that happen in your house?

Mine neither.

But it did happen in other people’s homes. Who lived in the central valley. Who swam in the canals when they weren’t supposed to. Who ate corn pancakes made with corn from a can. Whose brother’s name is Larry.

Good story, Julia. You should tell it more often.

Buttermilk Cornbread Pancakes (gluten free) | www.theroastedroot.net

If you are a seasoned Cornbread Pancake Eater, these will ignite fire in your eyes. If you are not a seasoned CPE, you’re going to love these sonsofbeehives and your mind will be jettisoned into a time warp where, like a broken record (or Sandra Bullock), you’ll spin around in circles and think to yourself, what is the meaning of life? And what is corn really made out of?

Am I inflating the power of these pancakes? Not a chance.

I posted Cornbread Flapjacks a while back, and wanted to re-visit them…because, duh. I had some extra buttermilk in the fridge after making homemade ranch dressing, and there’s no better use for extra buttermilk than buttermilk pancakes. Double down!

These pancakes taste just like cornbread. Justlike! I used corn flour and brown rice flour to keep them gluten free. You can also use fine grind cornmeal, but the texture will come out slightly grittier (which is totally a word), which ain’t no thang if you’re down for a little grit. You can take them hiking with you, and eat them on your second hour of being lost, which is what I did with the leftovers.

Douse them in butter and honey. Crumble them up and put them in a bowl of chili. Shmear PB&J on them and stick them in your kid’s lunch box. Cornbread Pancake BLT? Do that.

Buttermilk Cornbread Pancakes (gluten free) | www.theroastedroot.net

You can add canned corn to these pancakes. And swim in the canals. You’re such a rebel, you Darkwing Duck.

Buttermilk Cornbread Pancakes (gluten free) | www.theroastedroot.net

Buttermilk Cornbread Pancakes (gluten free)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 small pancakes
Author: Julia


  • ¾ cup corn flour
  • ½ cup brown rice flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 eggs
  • 1-1/4 cups buttermilk
  • 1 tablespoon oil or melted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup
  • Grapeseed oil/coconut oil/butter for cooking


  1. In a mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract and maple syrup.
  2. In a separate bowl, add the remaining (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 and the sides firm up, 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 or maple syrup. And bacon. And cheese. Ah hell, add on all your favorite cornbread toppings.

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  1. Julie

    Legit question. How is corn flour different from corn meal? FIner ground, I assume? Although, my corn meal is pretty fine, so I’m just wondering. We have limited resources in this desolate state.

    1. Julia Post author

      You got it! Corn flour is just a really fine grind of cornmeal. You can use cornmeal to make the pancakes…I just like using corn flour because the texture comes out nice and smooth 🙂

      1. Julie

        Awesome! Ok. So last night, when I couldn’t sleep, I got to wondering how you were doing. It then turned into wondering how you actually pronounce your name. You see, there have been SO many times when I’ve been called Julie-a. Like three syllables. Not Ju-ya, which is how my family pronounces it. Julia Katherine! (and I know I’m in deep doo-doo). Then I wonder why I’m tired the next day because I laid awake in the middle of the night wondering about crap that doesn’t matter one whit. lol

        1. Julia Post author

          #1: I’m so glad you think of me at night #2 I’m so glad your insomnia-think is just as unimportant as my insomnia-think. #3 My first grade teacher and my high school English teacher pronounce my name Jul-ya….everyone else pronounces it JUUUUULEEEEEAAAAAAAAAAAAA. Or Julie-uh if you’re a normal person. I’ll accept either pronunciation 😉 BTW, people call me Julie all the time, even after I’ve introduced myself, in person, as Julia. How does that work? Not that I mind, because Julie is a really pretty name, and only really pretty people have the name Julie wink wink. 🙂

    1. Julia Post author

      Yeah, my post didn’t make a whole lot of sense (due in large part to my mind kind of sucking lately), so I think a lot of people were looking for the can of corn in the recipe. It’s not there. 🙂 Anyway, the pancakes are awesome! 🙂

  2. Heather @ Kiss My Broccoli

    Oh my gosh, I haven’t thought of Darkwing Duck in YEARS!! Unfortunately, the only pancakes that came out of my mother’s kitchen when I was young, came out of a yellow box, but there were lots of canned corn…and my favorite, CREAMED corn (which I always referred to as “gravy” corn and could easily eat straight out of the can) which I actually made corncakes out of a couple of years ago and posted on the blog! I might just have to revisit them soon and try using corn flour instead of cornmeal…I can’t believe I never realized the difference before!


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