Vegan Cornbread Pancakes
Prep time
Cook time
Total time
Just like the classic bread, these delicious pancakes are heavy on warm, comforting, cornmeal flavor.
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
  • 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
  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  2. In a large glass measuring cup, whisk together the milk beverage, oil, applesauce, vinegar, and maple extract (if using).
  3. Pour the wet mixture over the dry, and whisk until combined.
  4. Heat a large skillet over medium heat.
  5. 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.
  6. Leftover pancakes can be frozen and reheated in the toaster or toaster oven.
Recipe by Go Dairy Free at