Vegan Cornmeal Pancakes

Cornmeal Pancakes on griddle

Alfonse Pagano / Photolibrary / Getty Images

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Yield: 8 to 12 pancakes
Nutrition Facts (per serving)
182 Calories
2g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 182
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 5g
Vitamin C 0mg 0%
Calcium 125mg 10%
Iron 2mg 11%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Before pancakes were made with wheat flour, they were made with cornmeal. Indigenous peoples used the overabundance of corn for a great number of dishes in early America and pancakes, also called johnnycakes, were one of those dishes. This vegan cornmeal pancake recipe is easy to make with familiar ingredients. This dairy-free pancake is made using soy milk instead of traditional milk and olive oil instead of butter. Serve these as you would regular pancakes, with a drizzle of maple syrup and a sprinkling of sugar and cinnamon if you'd like.


  • 1 1/2 cups vanilla soy milk

  • 1/2 teaspoon lemon juice

  • 1 teaspoon olive oil

  • 1 1/3 cups all-purpose flour

  • 1/2 cup coarse cornmeal

  • 1 1/2 tablespoons sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

Steps to Make It

  1. In a small mixing bowl, whisk together the soy milk, lemon juice, and olive oil, set aside. In another mixing bowl, sift together the remaining ingredients. Add the wet ingredients to the dry, mixing until just combined.

  2. Heat a lightly oiled skillet or non-stick skillet over medium heat. Add the batter to the pan 1/4 cup at a time, cooking until the edges and surface are bubbly and the underside is golden brown. Using a spatula, flip the pancake and cook for about 1 minute more until both sides are golden brown. Repeat with remaining batter and serve hot with syrup, sugar, or fruit.


  • To avoid an overly dense pancake, do not overmix the batter. Gently fold the ingredients together until just mixed.
  • If you try to make the recipe without flour, using only cornmeal, the result will be a much rougher texture more likened to cornbread, than pancakes. Using all-purpose flour is essential to making sure the pancake has the consistency and fluffiness of traditional pancakes.
  • Flavored syrups seem to go well with cornmeal pancakes as well, so combining maple syrup with your favorite syrup-friendly fruit over medium heat may work. Blueberries, blackberries, and raspberries are perfect for this purpose. If you'd rather cook your flavor right into these vegan cornmeal pancakes, add two teaspoons of lemon zest and 2 tablespoons of lemon juice to this recipe for an extra citrusy taste. Given the more savory flavor of the cornmeal, the extra sweetness of honey can also work drizzled on top.

Recipe Variations

  • Blueberry variation: Add 3/4 cup of fresh blueberries and 2 teaspoons of lemon zest.
  • Savory variation: Fry 4 to 6 bacon strips, chopped them up, and fold them into the prepared batter. Top the pancakes with an over-easy egg.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.