Vegan Cornmeal Buttermilk Pancakes

4.98 from 42 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

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings:

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 tablespoon lemon juice
2 teaspoon vanilla extract
200 g self raising flour
110 g cornmeal (aka cornflour or polenta - not cornstarch)
1 teaspoon baking powder
3 tablespoon caster sugar (aka superfine sugar)
pinch sea salt
1 tablespoon vegan butter (or vegetable oil)

For Serving

200 g blueberries
maple syrup
2 tablespoon 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 tablespoon 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