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Buttermilk Cornbread Pancakes (gluten free) | www.theroastedroot.net
Buttermilk Cornbread Pancakes (gluten free)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
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.