Cornmeal Pancakes
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Gluten free pancakes are simply a must on the weekends. At least some weekends, right? These gluten free pancakes have cornmeal in the batter, which gives them a really lovely texture and enough … more »

Gluten Free Cornmeal PancakesGluten free pancakes are simply a must on the weekends. At least some weekends, right? These gluten free pancakes have cornmeal in the batter, which gives them a really lovely texture and enough flavor that they scarcely need much syrup or butter for serving.

Gluten Free Cornmeal Pancakes

This pancake batter is much more naturally pourable than my recipe for traditional Gluten-Free Pancakes, which require you to work swiftly or the batter will become thick and difficult to shape properly.

Like any other pancake batter, it will thicken a bit upon standing. But it will start out so thin, you may find it hard to believe that it is going to mature into a real pancake.

Gluten Free Cornmeal PancakesYou might be tempted to tinker with the recipe right away. I get that.

Gluten Free Cornmeal Pancakes

Only you know which way you come out on the Nicole-has-no-idea-what-she’s-doing-and-I-know-better scale.

I’m cool with that, though. Maybe you do know better. I have no trouble admitting that, and I haven’t tried it every which way.  Just promise you won’t yell at me if it doesn’t turn out? You’ll need to take that up with The Managament …

Gluten Free Cornmeal Pancakes

… of your house, sister. ;)

Gluten Free Cornmeal Pancakes

Prep time: 5 minutes       Cook time: 15 minutes       Yield: Serves 4
Ingredients

8 tablespoons (150g) gluten-free coarsely ground yellow cornmeal

3 tablespoons (26g) high-quality all-purpose gluten-free flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

3 tablespoons (42g) unsalted butter, melted and cooled

1 egg (60 g, out of the shell) at room temperature, beaten

2 tablespoons (42g) honey

1 cup (8 fl. oz.) milk (low-fat is fine, nonfat is not), at room temperature

1 tablespoon white wine vinegar

Directions
  • Gather together all of the ingredients and preheat a large cast iron skillet over medium-high heat. If you don’t have a cast iron skillet, heat a nonstick skillet over medium-low heat.

  • In a large bowl, place the cornmeal, flour, baking powder and salt, and whisk to combine well. Add the butter, egg, honey, milk and vinegar, and mix until combined. The batter should be smooth and relatively thin.

  • Ladle the pancake batter on the hot skillet surface, and allow to sit until bubbles begin to appear and the surface appears dry (1 to 2 minutes). Flip and continue cooking for another minute, or until the underside is lightly browned. These pancakes cook more quickly than traditional, flour pancakes.

  • If you’d like, while you finish the batch, you can keep the pancakes warm in a 200 degree oven on a parchment lined baking sheet.

Love,
Me

 

P.S. I can’t thank you enough for how you have supported me and this blog by buying a copy of My Cookbook. It really means so much to me.

  • http://armylifetohomeschooling.blogspot.com Dede

    Lol! I was just thinkung if making pancakes too. To funny.
    theses look so yummy, But i don’t have nor even buy corn meal . Never knew i would need ut , i guess i was wrong and need to get me some asap. So i can try these yummy looking pancakes :).

    And i Love your square plates :))

    Happy Monday

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Dede!
      I don’t know what we’d do without all the many varieties of cornmeal! Well, we’d eat other stuff, that’s what we’d do. But I’d miss cornmeal. Between coarsely ground cornmeal, polenta, grits and masa harina, we could eat it all week long. :)
      I think I got those plates at Crate & Barrel. Cheapo!
      xoxo Nicole

  • http://www.richinnerlife.typepad.com lettergirl

    My grandmother had celiac in the 70′s and she would make the most revolting (to me) corn pancakes (with lots of actual corn in them) and that was a real treat to her. (Not sure what I thought at the time…that old people don’t care what their food tastes like?!) So when my daughter was diagnosed recently, we were both super grateful that she has so many more options than my poor gran did. I keep a big bag of whole grain cornmeal on hand, and will definitely give these new-fangled corn pancakes a try. Thanks Nicole!

    Gina

    • http://glutenfreeonashoestring.com/ Nicole

      Your comment really made me laugh, Gina! I love to think about how we made sense of the world when we were kids. Your daughter does, indeed, have so many more options. I can’t imagine how your grandmother must have had to make do in the 70s. It was pretty grim just 7+ years ago when I started out GF.
      The little bit of all-purpose GF flour really does make a huge difference in these pancakes. I tried it both with and without, and ‘with’ wins, hands down. :)
      xoxo Nicole

    • chris

      Hi Gina. My mom would make corn fritters when I was a kid. They were like a pancake but had corn in them. I loved them!

      • http://www.richinnerlife.typepad.com lettergirl

        Chris, I’m not sure if it was the chunky corn part or the fact that she ate them with syrup that grossed me out. Of course, my tastes have definitely expanded since then!

  • JoAnn C

    Made cornmeal pancakes from another recipe this weekend with a little teff thrown in for good measure. Mom loves these and will eat them without complaint especially if I serve them for dinner. Oh so good.

  • http://www.glutenfreegourmand.com Gina

    I often make cormeal waffles, but haven’t made cornmeal pancakes. Great idea! They look delicious. I, too have found recently that pancakes don’t need xanthan gum. It makes them so much more tender and easy to cook when you leave it out. Thanks for spreading the word!

  • Stephanie

    Tried these tonight, VERY GOOD! I am trying to eliminate gluten to hopefully deal with some tummy issues. Your site has been very helpful with that!

    • http://glutenfreeonashoestring.com/ Nicole

      Thanks for reporting back, Stephanie! Cheers to your good health. :)
      xoxo Nicole

  • http://www.goodearthquilting.blogspot.com Carli

    I am one person who eats GF food. I’m constantly challenging by making a smaller portion of any GF recipe. Can you help me?
    I’m making these pancakes right now and I can see that I’m going to have lots of leftovers. Then the leftovers go on for days while I eat it all.

    • http://glutenfreeonashoestring.com/ Nicole

      Carli,
      I’m not sure what you’re asking. You can certainly cut the recipe in half next time. Just halve each of the ingredients and follow the instructions as indicated.
      xoxo Nicole

  • Jackie

    Was wondering if these can be made into waffles?? Hope so, I got a new waffle maker and I love to put it to some use.

    Thanks Nicole,

    Jackie

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Jackie,
      I haven’t tried to make them as waffles, so you’d have to experiment. I would recommend separating the eggs, beating the egg yolks with the rest of the batter, whipping the egg whites into soft peaks and then folding the egg whites into the batter for waffles.
      xoxo Nicole

  • Sam

    Loved these!  Found that the cornmeal cooks a pinch faster than my other pancake recipes so I had to turn the heat down a little on my cast iron skillet to avoid burning.

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/cornmeal-pancakes/
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