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vegan cornmeal buttermilk pancakes
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3.88 from 8 votes

Vegan Cornmeal Buttermilk Pancakes

Super light and fluffy vegan cornmeal buttermilk pancakes served with blueberries and maple syrup. A super simple classic recipe using minimal ingredients for maximum flavour!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: buttermilk pancakes, cornmeal pancakes, vegan cornmeal buttermilk pancakes, vegan pancakes
Servings: 4
Calories: 466kcal
Author: Richard Makin

Equipment

  • no specialist equipment required

Ingredients

For the Pancakes

  • 380 ml plant milk (soy works best, make sure it's unsweetened and unflavoured)
  • 1.5 tbsp lemon juice
  • 2 tsp vanilla extract
  • 200 g self raising flour
  • 110 g cornmeal (aka cornflour or polenta - not cornstarch)
  • 1 tsp baking powder
  • 3 tbsp caster sugar (aka superfine sugar)
  • pinch sea salt
  • 1 tbsp vegan butter (or vegetable oil)

For Serving

  • 200 g blueberries
  • maple syrup
  • 2 tbsp vegan butter

Instructions

To Make the Pancakes

  • To make the "buttermilk" combine the plant milk, lemon juice and vanilla extract. Whisk lightly and set aside. The "buttermilk" will look slightly curdled, this is ok!
  • In a medium bowl, whisk together the self raising flour, cornmeal, baking powder, caster sugar and sea salt.
  • Add the buttermilk mixture to the dry ingredients and mix until just combined and no lumps remain.
  • Use the 1 tbsp vegan butter (or vegetable oil) to lightly grease a large frying pan or griddle. Place over a medium/low heat and bring to temperature.
  • If you don't plan to serve the pancakes straight from the pan, heat your oven to around 80c/175f and line a baking tray with baking parchment.
  • Test a small amount of pancake batter in the centre of the pan to check it's the right temperature. Within about 30-40 seconds bubbles should start to appear on the surface of the tester pancake. Once all the bubbles have popped, flip it over with a silicone spatula. The underside should be golden brown. Repeat with the rest of the batter, keeping the pancakes around 3-5 inches in size. If necessary, keep the cooked pancakes warm in the preheated oven.

To Serve The Pancakes

  • Stack your pancakes, top with a little vegan butter, some blueberries and a good drizzle of maple syrup. Serve and enjoy.

Nutrition

Calories: 466kcal | Carbohydrates: 36g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 354mg | Fiber: 5g | Sugar: 23g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 5mg