A double dose of corn is in these easy vegan corn pancakes. Packed with sweet corn kernels and cornmeal, every bite offers a burst of irresistible sweet rich corn flavor.
I just adore pancakes, I make them often it feel like I could do them with my eyes closed, some of my other favorite pancakes include vegan banana oat pancakes or bisquick vegan pancakes.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
All-purpose flour, aka plain flour, will create the cakiness of these delicious pancakes. Generally, when I make this recipe I make two batches, one for the family and one for me using a cup-for-cup replacement of gluten free all purpose flour blend with a thickener in it.
Yellow cornmeal or instant polenta is amazing in this recipe (avoid the coarse variety), I adore the tiny crunchy granules, the added unique texture is like a little party in my mouth.
Sweet corn kernels, you can use fresh corn or canned corn. I used canned which I drained the excess liquid before, I found the canned version to have more flavor. If you’re not a fan, just leave these out, however, I highly recommend including them.
Janelle's Tips
When to flip?
Small bubbles will start to form on the surface of the pancake and the edges of the pancakes look dry and set. This will usually take about about 2-3 minutes for this recipe, this is when it’s time to flip.
What if I don't have a non-stick skillet or griddle?
To cook these vegan corn pancakes without sticking in a hot skillet, use melted dairy-free butter, cooking spray, or your preferred neutral oil such as vegetable or canola oil. Heat up your chosen oil option and then add the pancake batter to the hot oil.
Try serving these pancakes with a kick by drizzling some homemade spicy maple syrup.
Storage Suggestion
Fridge
Once cooled to room temperature, store any leftover vegan corn pancakes in an airtight container and refrigerate for up to 5 days.
Freezer
Once these vegan cornmeal pancakes have cooled to room temperature, arrange them flat on a freezer-friendly tray in a single layer, ensuring they are not overlapping, and freeze overnight. Afterward, transfer the frozen pancakes to an airtight freezer-friendly bag, seal it shut, and store them flat in the freezer for up to three (3) months.
I like to defrost my corn pancakes by placing them directly from the freezer into a toaster. The result is fun toasted pancakes! So much yum!
Related Recipes
If you love this recipe, you will definitely love my vegan gluten free cornbread, it's perfectly moist and has the right amount of crumb.
These vegan corn fritters are ridiculously easy to make, you only need 4 ingredients!
My air fried corn ribs are always a hit with everyone!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Easy Vegan Corn Pancakes
Ingredients
Dry Ingredients
- 1 cup All purpose flour or gluten free all purpose flour
- 1 cup Cornmeal or instant polenta
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
Wet Ingredients
- 1 cup Dairy free milk any plant milk will work
- 1 teaspoon Vinegar
- 3 tablespoons Maple syrup
- 1 cup Corn kernels drained from a can
Instructions
- In a large bowl add the all-purpose plain flour, cornmeal or instant polenta, baking powder and salt. Whisk until these are evenly combined, then make a well in the center.
- Add the dairy-free milk, maple syrup, and vinegar to the dry ingredients and then whisk together. Do not over mix and make sure there are no small lumps. Let the batter rest for 5 minutes so that the vinegar and baking powder have time to react. Then fold in the corn kernels.
- Heat your electric nonstick griddle pan or large skillet (frying pan) on high, then turn it down to either medium heat or medium-high heat (depends on your stovetop).Scoop the batter using ¼ measuring cup, then pour onto the hot griddle or non-stick pan, let it cook for 2½ minutes, flip and cook the second side for another 2½ minutes. Both sides should be golden brown, lower heat if needed at any point. Repeat until the remaining batter is all used. Serve warm with a drizzle of maple syrup or your favorite topping. See serving suggestions below.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Faoz
Great recipe, I loved that you added the corn kernels💚
Janelle Hama
I think so too!
Cara
These look amazing! Is it 207kcal for just one pancake?
Janelle Hama
Yes, but it is best to do your own calorie calculations according to the exact ingredients you use. You will love these!