I made these pancakes on a Saturday morning when I was out of regular flour and had a bag of cornmeal left from an unfinished project. Finely ground cornmeal, chia seeds, baking soda, baking powder, coconut sugar, and almond milk become a simple batter that cooks on a non-stick skillet until golden on both sides. There’s no wheat flour at all. The result is a cornbread-like pancake — denser and more textured than a traditional soft flour pancake — and I’ve been making them every Saturday since.
I like to serve them with homemade strawberry jam and a drizzle of maple syrup. The jam is worth the extra effort: it warms and spreads easily over the warm pancakes. The coarse, satisfying texture of these cakes gives them more character than a typical breakfast pancake and makes them excellent for brunch or even as a dessert with a scoop of ice cream.
Tips for Making Cornbread Pancakes
Use finely ground cornmeal
Choose a finely ground cornmeal for a smoother batter. Coarse cornmeal can make the pancakes crumbly and overly gritty; fine cornmeal helps them hold together on the griddle and gives a pleasant, even texture.
Combine the dry ingredients first, then add the milk and stir until just combined. Overmixing develops structure that can make the pancakes tough rather than tender.
Cook on medium heat
These pancakes brown faster than wheat-based versions because of the sugar in the cornmeal. Use medium heat rather than high to avoid burning the outsides before the centers cook through. Wait for small bubbles to form across the surface before flipping.
Because they’re slightly more fragile than regular pancakes, use a thin spatula and flip gently to preserve their shape.
Gluten-Free Cornbread Pancakes with Strawberry Jam
5 from 4 reviews
Author: Amanda Marie
Total Time: 25 minutes
Yield: Serves 4
Diet: Vegan
Description
Fluffy cornbread-style pancakes topped with warm strawberry jam and maple syrup make a bright spring brunch. These also work well as a sweet treat served with ice cream.
Ingredients
- 1 cup Cornmeal (finely ground)
- 1 Tbs Chia seeds
- 3/4 cup + 2 Tbs Milk of choice (almond, coconut, or regular)
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 Tbs Coconut sugar
Instructions
- In a medium bowl, whisk together the finely ground cornmeal, chia seeds, baking soda, baking powder, and coconut sugar.
- Add the milk of your choice and stir until the mixture is just combined; avoid overmixing.
- Heat a non-stick skillet over medium heat and lightly grease if needed.
- Pour portions of batter onto the skillet to form pancakes of your preferred size.
- Cook until bubbles appear across the surface, then flip carefully and cook until both sides are golden brown.
- Serve warm with homemade strawberry jam and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 5 g
Frequently Asked Questions
What are chia seeds doing in pancakes?
They act as a binder and add fiber. In a gluten-free batter, chia helps hold the pancakes together since there is no gluten to provide structure.
Can I use regular milk?
Yes. Any milk works: cow, almond, coconut, or oat. The recipe suggests almond or coconut for a vegan option; the pancakes will be similar with most milks.
What kind of strawberry jam?
Homemade jam is ideal: simmer strawberries with a little sugar until thick. Store-bought jam is fine too—warm it slightly before serving so it pours over the pancakes.
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