These vibrant yellow corn flour pancakes are easy and delicious, and perfect for brunch, and feel like cornbread in pancake form! Serve these maize flour pancakes with jam and a drizzle of maple syrup. Gluten-free and dairy-free too.
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Jump to:
- What is Corn Flour?
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Gluten-Free Corn Flour Pancakes (Step by Step):
- Dish by Dish Tips/Tricks:
- Other Gluten-Free Pancake Recipes You’ll Love:
- Gluten-Free Brunch Ideas to Enjoy:
- Easy Corn Flour Pancakes (Gluten-Free, Dairy-Free)
When my friend Ally left Buenos Aires to move back to Melbourne, Australia, she left us a box of things that she thought we might find useful.
The contents of the box included black tea leaves, dried hibiscus flowers, some books on traditional Chinese medicine and elimination diet cookbook, a couple of potted plants, and two unopened boxes of corn flour.
I really enjoy a good piece of cornbread, which is mostly made of cornmeal, so I knew I was going to enjoy corn flour, which is basically a finer-ground version of cornmeal.
But I didn’t want to make cornbread this time. So I googled a little, and found this recipe for corn flour pancakes from the Salted Plains blog that I adapted to fit the ingredients we had at home.
What is Corn Flour?
Made of very finely ground dried corn kernels, corn flour (also known as maize flour) has the texture of a powder and is often pale yellow in color (if yellow corn is used).
Corn flour is NOT the same as corn starch, which is made from the starchy part of corn and resembled white flour.
The difference between corn flour and corn starch is that the former is used similarly as other flours, which corn starch is mostly used as a thickening agent.
Why This Recipe Works:
- Simple Ingredients: The ingredients needed for these gluten-free corn flour pancakes recipe are readily accessible at the local grocery store (nothing fancy needed!).
- Easy to Make: Preparing the corn flour pancake batter is just a matter or combine the dry and wet ingredients, and then pour a bit of batter into a skillet and cook!
- Cornbread in a Pancake: These amazing pancakes have the same thick, delicious texture of cornbread because of the corn flour, so while they aren’t fluffy nor airy, they sure taste darn good!
- Totally Gluten-Free & Dairy-Free: The best part is that these easy corn flour pancakes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for this corn flour pancakes recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
- Corn Flour: Corn flour is a very finely ground version of cornmeal. I used yellow corn flour for the vibrant yellow color. Make sure to use corn flour for a finer texture. If you don’t have corn flour, yellow cornmeal will work just as well to make cornmeal pancakes.
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
- Sugar: I used white sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the color of sugar used, the darker the color of the pancakes). Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Baking Powder: Baking powder is the leavening agent that will help the pancake batter rise (and give the pancakes an airier and fluffier texture), so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Eggs: Eggs are necessary to bind the ingredients together, so be sure to add them in. If you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make these corn flour pancakes egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk instead (such as cashew milk, rice milk, tigernut milk, oat milk, soy milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.
- Coconut Oil: I prefer using refined coconut oil (which has a neutral flavor) as opposed to using extra virgin coconut oil (which has a more pronounced coconut smell and taste). You may also use another vegetable oil or melted vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use melted butter or ghee instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, or don’t happen to have it on hand, feel free to leave it out.
- Maple Syrup: I like drizzling a little maple syrup on top, but you may also use agave nectar or honey. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a maple syrup substitute that is low-glycemic index and will not spike your blood sugar).
- Jam: I like topping these corn flour pancakes with homemade jam, but you can also use strawberry compote if you prefer.
How to Make Gluten-Free Corn Flour Pancakes (Step by Step):
1. Combine Dry Ingredients
In the large bowl, combine the corn flour, gluten-free all-purpose flour, sugar and baking powder together. Whisk well to combine.
2. Add Wet Ingredients
Add the eggs, almond milk, melted coconut oil, and vanilla extract. Whisk well until you get a smooth but thick batter (it should be thick but still pourable).
If the pancake batter is too thick, add 1 extra tablespoon of milk at a time. If batter is too liquid, add 1 extra tablespoon of brown rice flour.
3. Heat and Grease Non-Stick Skillet
Heat a large non-stick panor pancake griddle over medium heat, and grease it with melted coconut oil or cooking spray.
4. Pour Batter into Skillet and Cook
Using a measuring cup, pour 1/4 cup of batter in the middle of the hot skillet or hot griddle and let it cook undisturbed for around 2 minutes until bubbles start to form on the top and the surface is no longer shiny.
Flip the pancake over with a spatula and let it cook for another 1 minute until the second side is also done.
5. Repeat
Repeat until the rest of the batter is used up.
6. Serve and Enjoy
Serve these gluten-free corn flour pancakes along with jam, and a generous drizzle of maple syrup or honey.
Dish by Dish Tips/Tricks:
- Make Bigger Pancakes: If you prefer to make larger pancakes, simply pour more batter into the skillet when cooking.
- For Thinner Pancakes: If you prefer thin pancakes, simply add an extra tablespoon or two of almond milk or water to thin out the batter.
- Storing: To store, place the cooked pancakes in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3 days. Reheat in a toaster or microwave before eating as a quick breakfast.
- Optional Toppings: Feel free to top the corn pancakes with fresh berries (such as fresh blueberries, strawberries or raspberries).
Other Gluten-Free Pancake Recipes You’ll Love:
- Fluffy Gluten-Free Pancakes (Dairy-Free)
- Banana Pancakes (Gluten-Free, Dairy-Free)
- Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
Gluten-Free Brunch Ideas to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Corn Flour Pancakes (Gluten-Free, Dairy-Free)
- Total Time: 45 minutes
- Yield: 8 pancakes 1x
Description
These vibrant yellow corn flour pancakes are easy and delicious, and perfect for brunch, and feel like cornbread in pancake form! Serve these maize flour pancakes with jam and a drizzle of maple syrup. Gluten-free and dairy-free too.
Ingredients
- 1 1/2 cups yellow corn flour
- 1/4 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 eggs, beaten
- 1 1/4 cup unsweetened almond milk (or other non-dairy milk)
- 4 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- Maple syrup, for drizzling over the pancakes.
- Jam of choice, for accompanying.
Instructions
- Combine Dry Ingredients: Combine the corn flour, gluten-free all-purpose flour, sugar and baking powder together. Whisk well to combine.
- Add Wet Ingredients: Add the eggs, almond milk, melted coconut oil, and vanilla extract. Whisk well until you get a smooth but thick homogeneous pancake batter (it should be thick but still pourable). If batter is too thick, add 1 extra tablespoon of milk at a time. If batter is too liquid, add 1 extra tablespoon of brown rice flour.
- Heat and Grease Skillet: Heat a non-stick skillet over medium heat, and grease it with coconut oil.
- Pour Batter into Skillet: Pour 1/4 cup of batter in the middle of the skillet and let it cook undisturbed for around 2 minutes until bubbles start to form on the top and the surface is no longer shiny. Flip the pancake over with a spatula and let it cook for another 1 minute until bottom side is also done.
- Repeat Until All Batter is Used: Repeat until all the batter is used up.
- Serve and Enjoy! Serve pancakes along with jam, and a generous drizzle of maple syrup or honey.
Notes
Corn Flour: Corn flour is a very finely ground version of cornmeal. I used yellow corn flour for the vibrant yellow color. Make sure to use corn flour for a finer texture. If you don’t have corn flour, cornmeal will work just as well to make cornmeal pancakes.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
Sugar: I used white sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the color of sugar used, the darker the color of the pancakes). Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Baking Powder: Baking powder is the leavening agent that will help the pancake batter rise (and give the pancakes an airier and fluffier texture), so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Eggs: Eggs are necessary to bind the ingredients together, so be sure to add them in. If you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make these corn flour pancakes egg-free, please let me know how it goes in the comments below, I’d love to know!).
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk instead (such as cashew milk, rice milk, tigernut milk, oat milk, soy milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.
Coconut Oil: I prefer using refined coconut oil (which has a neutral flavor) as opposed to using extra virgin coconut oil (which has a more pronounced coconut smell and taste). You may also use another vegetable oil or melted vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use melted butter or ghee instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, or don’t happen to have it on hand, feel free to leave it out.
Maple Syrup: You may use maple syrup, agave nectar or honey. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a maple syrup substitute that is low-glycemic index and will not spike your blood sugar).
Jam: I like topping these corn flour pancakes with homemade jam, but you can also use fruit compote if you prefer.
Storing: To store, place the gluten-free corn flour pancakes in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3 days. Reheat in a toaster or microwave before eating.
Slightly adapted from: Salted Plains
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Brunch
- Cuisine: Gluten-Free
Deborah Droste says
This was delicious. I am not trying for gf so I used all purpose regular flour. I also used rice milk. My husband likes cornmeal pancakes and he really liked these.
Felicia Lim says
YAY! so happy to hear that Deborah, thanks for sharing how it went!
Lesedi says
Hey! I love this recipe. Quick question, what would happen if I just did it with corn flour and not included the rice flour or any other flour? Thanks!
Felicia Lim says
Hi Lesedi! That shouldn’t be a problem, it will be a little denser like cornbread but should taste just as good!
Marissa says
Hi,
I replaced the cornflour with cornmeal and used white rice flour and the same ingredients and it worked out famously.
Thanks!Marissa and Daughter Serena. We also use 2 table spoons of honey instead of stevia.
Felicia Lim says
Hi Marissa and Serena! So happy to hear that these pancakes turned out great with the substitutions! Thanks for letting me know how it went, and I hope to see you on the blog again sometime soon!
xx,
Felicia
Jenny Vallack says
Thank you for that not tried it yet but have been experimenting with different gluten free dairy free pancakes for a while as I’m on an elimination diet. My half almond flour, quarter teff flour mix quarter maize flour was not a success but can I ask you what non stick skillet you use as I really could do with one!? Thank you
Jenny from UK
Felicia Lim says
Hi Jenny! Thanks for writing, I hope you’ll enjoy these pancakes as much as we do when you do get to making them! I live in Argentina so I use a brand from here, but I believe any non stick skillet that you can find in the UK that’s of moderate price range should work!
Grace ??? Andersen says
Hey, this is delicious!!! I love it!! Thank you. I wish I can send you a photo ♥️
Felicia Lim says
Hi Grace!! So nice to meet you too! YAY, so happy to hear that you loved these pancakes, would love to see how they turned out! Tag me @felicialimhz on Instagram so I can see how it went! Would be great to have you around the blog again sometime soon 🙂
Grace says
Hi Felicia,
I have gluten and lactose intolerance and I happened to find you by looking a recipe for a cornflour pancake. I am looking forward to try your other recipes. But first thing first,,, Cornflour Pancake❣️ I am craving for some pancakes?
Nice meeting you!
Grace Chan Andersen
Grace Lim says
Thanks Felicia for coming back to this space for your love of cooking, writing and sharing of your recipes with the community.
I particularly like your simplicity and genuine love in sharing your story and recipes which makes reading your post a pleasant experience.
Keep the momentum going for us to enjoy following your blog 🙂
Blessings as always!
Mum
felicia | Dish by Dish says
Thank YOU for always reading, sharing, and giving me feedback 🙂 Love you lots mummy!!