Cornmeal Pancakes (Gluten-free and Dairy-free)

As most of my friends and family will tell you, I’m so not a morning person. Mornings and I don’t get along very well. Like it takes me a good hour to be a functioning human being after waking up. Which is kind of weird because I LOVE breakfast. You would think that the excitement of getting to eat a crispy waffle or big stack of pancakes would make me become more of a morning person……but not so much. I mean it helps and definitely makes mornings better, but it still hasn’t converted me to a full-blown morning loving person.

One of my absolute favorite breakfasts is Cornmeal Pancakes. Mostly because it combines two of my favorite things: breakfast and cornmeal. I’ve written about my obsession with all things cornmeal before and even posted a recipe for my favorite Cornmeal Pancake way back in the early days of the blog. Recently though, I decided to give that recipe a bit of revamp and make it more in line with the way I’ve been eating lately (aka gluten-free and saving my daily sugar allotment for more fun things like cookies). Luckily for me, it was a pretty easy recipe to convert. So easy that I was even able to do it in my bleary-eyed, what’s happening and why am I awake typical morning state.

Since the basis of the recipe is cornmeal, I swapped out the all-purpose flour for corn flour which worked out beautifully. Not only did it provide the necessary structure for the pancakes, but it also enhanced the corn flavor. The original recipe only included one tablespoon of honey, so that was easy to nix. I was a little afraid taking it out might make the pancakes too savory, but thankfully the corn flour provided a hint of sweetness that kept them right in balance.

The first time I made the new and improved gluten-free Cornmeal Pancakes, I used ghee (which I love and use in almost everything these days). But since I have a lot of requests for dairy-free/gluten-free recipes, I decided to try a batch with coconut oil and they ended up being just as delicious! The dairy-free pancakes lack the slight nutty flavor of the ghee, but the coconut oil makes for a lighter, less dense pancake. If you’re not dairy-free, I suggest trying both versions and seeing which one you like best!

These gluten-free/dairy-free Cornmeal pancakes seriously came out even better than I could have imagined. They’re super light and fluffy and perfect when topped with some homemade blueberry sauce. These pancakes are so good they might even make you more of a morning person……okay, that’s asking a lot – but they really are crazy good and definitely make mornings infinitely better!


Cornmeal Pancakes (Gluten-free and Dairy-free)

  • Author: Kristine Hinterkopf
  • Yield: 8 pancakes


• ¾ cup corn flour
• ⅓ cup cornmeal (preferably medium or coarse grind)
• 1 teaspoon kosher salt (cut back to ½ teaspoon if using regular table salt)
• 2 tablespoons coconut oil (or ghee if not dairy-free)
• 1 cup boiling water
• ½ cup unsweetened almond milk (my favorite is Three Trees Almond Milk)
• 1 large egg
• 2 teaspoons baking powder


In a large bowl, whisk together the cornmeal, salt, and ½ cup of the corn flour. Add in the coconut oil and then pour in the boiling water and whisk well. Cover the bowl with plastic wrap and let sit for at least 10 minutes (this helps the cornmeal soften a bit).

In a small bowl, whisk the almond milk and egg together until well combined. Add this into the cornmeal mixture and whisk until everything just comes together.

Add in the baking powder and remaining ¼ cup of corn flour and stir until smooth-ish. Your batter might have a few lumps, but that’s okay – it doesn’t need to be perfectly smooth! Set the batter aside to rest while you heat your skillet.

Heat a large skillet over medium heat. You want to heat it up to the point where when you drop a bit of water on it the water scatters across the skillet. Lightly grease the skillet with coconut oil (you don’t need much).

Using a ladle, pour ½ cup of batter into your skillet. Cook until the edges and center of the pancake look dry and set (about 3 to 4 minutes). Carefully flip the pancake and cook for another minute or until the bottom is lightly golden brown. Transfer the pancake to a plate and repeat this process with the remaining batter.

Like most pancakes, these are best eaten right away. But if you have any leftovers – they’ll crisp up perfectly in the toaster oven the next day!

Keywords: gluten-free, dairy-free, sugar free, pancakes

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