Vegan Cornbread Pancakes Recipe with Blueberries or Cranberries

I’m not quite sure why this hasn’t been a thing. Two of America’s favorite carb recipes merged into one delicious treat. These vegan cornbread pancakes have the best of both worlds. They combine that wonderful earthy cornmeal flavor with the ease of stovetop cooking. It’s a brunch-worthy breakfast that you’ll want to make again and again.

Vegan Cornbread Pancakes are Two American Favorites in One

This recipe was originally shared with us by my good friend Hannah of Bittersweet. She created it to use holiday cranberries, but these vegan cornbread pancakes are equally delicious with blueberries. Or you can skip the berries if you don’t have any!

Hannah uses white cornmeal, which is the same thing as yellow cornmeal – it’s just a different color. So you can use either type with equivalent results.

Special Diet Notes: Vegan Cornbread Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan Cornbread Pancakes

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

Just like the classic bread, these delicious pancakes are heavy on warm, comforting, cornmeal flavor.

Author: Hannah Kaminsky

Recipe type: Breakfast

Cuisine: American

Serves: 6 servings

Ingredients

2 cups white or yellow cornmeal
¾ cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups plain dairy-free milk beverage
¼ cup oil, plus additional for cooking
¼ cup unsweetened applesauce
1 teaspoon apple cider vinegar
½ teaspoon maple extract (optional)
½ to 1 cup fresh or frozen blueberries or cranberries

Instructions

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a large glass measuring cup, whisk together the milk beverage, oil, applesauce, vinegar, and maple extract (if using).
Pour the wet mixture over the dry, and whisk until combined.
Heat a large skillet over medium heat.
Spray the surface of the preheated skillet with cooking spray, or drizzle in a little oil or butter alternative. Ladle about ¼ cup of batter for each pancake, and drop a handful of berries into the center of each uncooked pancake. Cook for about 2 minutes, or until bubbles form and pop, then flip and cook for 1 to 2 minutes more, or until golden. Repeat with the remaining batter.
Leftover pancakes can be frozen and reheated in the toaster or toaster oven.