Fluffy Vegan Corn Pancakes

Fluffy Vegan Corn Pancakes: A Sweet & Savory Breakfast Delight

There’s something irresistibly comforting about golden, crispy-edged pancakes—especially when they’re infused with the earthy sweetness of corn. These vegan corn pancakes are tender, lightly sweet, and packed with texture, making them a perfect twist on classic breakfast fare. Whether you’re craving a hearty weekend brunch or a quick weekday treat, this recipe delivers fluffy, satisfying stacks without eggs or dairy.

Cornmeal adds a rustic depth and slight crunch, while a touch of maple syrup balances its natural savoriness. A simple flax egg or commercial egg replacer ensures perfect binding, and a splash of apple cider vinegar reacts with baking powder for an airy rise. The result? Pancakes that are crisp on the outside, soft inside, and deliciously versatile—pair them with maple syrup and fresh fruit for a sweet bite, or top them with avocado and hot sauce for a savory spin.

Easy to make with pantry staples and adaptable to gluten-free needs, these pancakes are a crowd-pleaser for vegans and non-vegans alike. Plus, they’re a great way to use up leftover cornmeal! Serve them warm with a dollop of coconut yogurt, a drizzle of blueberry ginger compote, or a simple squeeze of lime for a bright finish. Breakfast just got a whole lot more exciting!

Vegan Corn Pancakes

Prep Time: 10 mins | Cook Time: 15 mins | Servings: 8-10 pancakes

Vegan Corn Pancakes Ingredients:

• 1 cup (120g) all-purpose flour (or gluten-free blend)

• 1 cup (140g) fine cornmeal

• 2 tbsp maple syrup

• 2 tsp baking powder

• ½ tsp salt

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) OR 1 tbsp egg replacer + 2 tbsp water (like Bob’s Red Mill)

• 1 cup (240ml) plant-based milk (oat, soy, or almond)

• ½ cup (120ml) water (adjust as needed)

• 2 tbsp melted coconut oil or neutral oil (+ extra for cooking)

• 1 tsp apple cider vinegar or lemon juice

Vegan Corn Pancakes Instructions:

1. Make the egg replacer:

   • If using flax egg, mix 1 tbsp flaxseed + 3 tbsp water and let sit for 5 mins until gel-like.

   • If using powdered egg replacer, prepare according to package instructions.

2. Mix dry ingredients: Whisk flour, cornmeal, baking powder, and salt in a bowl.

   Combine wet ingredients: In another bowl, mix plant-based milk, water, maple syrup, oil, vinegar, and prepared egg replacer.

3. Make batter: Pour wet into dry ingredients and stir until just combined (small lumps are fine). Let batter rest 5 mins to thicken. Add extra water if too thick.

4. Cook: Heat a lightly oiled pan over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form (~2-3 mins), flip, and cook another 1-2 mins until golden.

5. Serve: Top with maple syrup, vegan butter, or fresh berries!