Blueberry Cornmeal Pancakes
Get ready to flip for these vegan, oil-free blueberry cornmeal pancakes—light, fluffy, and bursting with juicy berries, they’re a tasty and guilt-free way to kickstart your morning!
These golden fresh pancakes are from PlantPure Kitchen Cookbook author, Kim Campbell. This recipe is a little twist on traditional vegan pancakes because it is made with a combination of cornmeal and flour. That’s why some people call these corn cakes or ‘johnnycakes.’
At my house, pancakes aren’t just for breakfast and are likely to be dinner any night of the week served with a side of my Smoked Tempeh Bacon or some of my amazing protein-packed tofu breakfast scramble.
Reasons you will love these pancakes
- Light and Fluffy Texture: These vegan oil-free cornmeal pancakes have a perfectly light and fluffy texture, making them a satisfying and delicious breakfast treat without any added oil.
- Naturally Sweet and Flavorful: Packed with the natural sweetness of cornmeal and the burst of fresh blueberries, these pancakes offer a delightful blend of flavors in every bite.
- Easy and Quick to Make: This simple recipe comes together quickly, making these pancakes a convenient and nutritious choice for weekend breakfasts and brunches.
Ingredients you will need
- Cornmeal- You’ll want to use finely ground cornmeal instead of the coarse variety to keep these corncakes fluffy.
- Flour- Whole wheat flour, spelt, or other types of healthy flour can be used.
- Baking Powder & Soda- To make the pancakes nice and fluffy, you’ll want to use a combination of both.
- Seasonings- Including cinnamon and vanilla extract creates a warm and delicious pancake that can be eaten for breakfast or dinner.
- Sweetener- Maple syrup is perfectly sweet and the sweetener of choice.
- Milk- Choose the plant milk preferred. Good options are almond, soy, rice, and others.
- Fruit- Adding fruit is completely optional, but it does add so much flavor and sweetness.
Tips & Variations
- Topping ideas- Top with fruit sauce or maple syrup. Sprinkle with crushed walnuts.
- Blueberries- Kim recommends using small frozen blueberries for the best result.
- Fruit- Other great fruit options to sub for the blueberries are apples, peaches, or strawberries.
- Double the recipe- Make a double batch and freeze the leftovers for eating later.
How to make cornbread pancakes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: In a large bowl, whisk together the cornmeal, flour, baking powder, baking, soda, cinnamon, and salt.
STEP #2: Add the milk, maple syrup, and vanilla and stir just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
STEP #3: Heat a nonstick griddle or nonstick skillet over medium heat.
Pour about 1/4 cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes.
Turn and cook until the pancakes are browned on the other side for another 2-3 minutes or so. Repeat with the remaining batter.
STEP #4: Serve vegan cornmeal pancakes stacked high with a drizzle of maple syrup or a dollop of fresh fruit compote for a deliciously satisfying breakfast.
For an extra touch, top with a sprinkle of my homemade powdered sugar made with dates or a handful of nuts and seeds for added crunch and flavor.
Frequently Asked Questions
Yes, you can substitute other types of flour, such as whole wheat or all-purpose flour, for part or all of the cornmeal. However, this may affect the texture and flavor, so you may need to adjust the recipe accordingly.
Consider adding a bit of apple cider vinegar to activate the leavening agents. Also, avoid overmixing the batter, as this can result in dense pancakes.
Yes, you can freeze vegan cornmeal pancakes. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. Reheat in a toaster or oven for best results.
More Healthy Plant-Based Breakfast Recipes
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Blueberry Cornmeal Pancakes
Ingredients
- 1 cup finely ground cornmeal
- 1/2 cup whole grain flour spelt, whole wheat, etc
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- 1.5 cups plant based milk
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup frozen or fresh blueberries
- fruit sauce or maple syrup for topping
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking, soda, cinnamon, and salt.
- Add the milk, maple syrup, and vanilla and stir just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
- Heat a nonstick griddle or nonstick skillet over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes.
- Turn and cook until the pancakes are browned on the other side for another 2-3 minutes or so.
- Repeat with the remaining batter. Serve warm with maple syrup or fruit sauce.
Video
Notes
- Flour- You can substitute other types of flour, such as whole wheat or all-purpose flour, for part or all of the cornmeal. However, this may affect the texture and flavor, so you may need to adjust the recipe accordingly.
- Blueberries- The recipe creator, Kim Campbell, recommends using small frozen blueberries for the best result.
- Fruit- Other great fruit options to sub out for the blueberries are apples, peaches, or strawberries.
- Freezing- Make a double batch and freeze the leftovers for eating later. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. Reheat in a toaster or oven for best results.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole food plant-based recipes using no processed oils.
Kim is also the Director of Culinary Education and Development at PlantPure, where she works with her husband, Nelson, building an organization that promotes a whole foods plant-based diet. Nelson directed and produced the groundbreaking movie, PlantPure Nation.
Kim graduated from Cornell University with a BS in Human Service Studies with a concentration in Nutrition and Child Development. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 25 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to a plant-based diet easier for people.
She is also the daughter-in-law of Dr. T. Colin Campbell, considered by many as the science ‘father’ of the rapidly growing plant-based nutrition movement.
These turned out great . Since i was using blue berries i used Blue stoneground cornmeal from Barton Springs Mill as well as Spelt flour from the same mill . Fresh flour and fresh cornmeal make them extra yummy ; )
Great Recipe…I did skip adding in the Blueberries. Not a fan of fruit mix ins. I LOVE fruit otherwise of course. I will definitely be making these pancakes on a regular basis!