Go Back Email Link
–+ servings
a stack of tall corn pancakes with a slice cut out and maple syrup being poured on top
Print Recipe
5 from 4 votes

Easy Vegan Corn Pancakes

A double dose of corn is in these easy vegan corn pancakes. Packed with sweet corn kernels and crispy cornmeal, every bite offers a burst of irresistible sweet rich corn flavor.
Prep Time7 minutes
Cook Time5 minutes
Total Time12 minutes
Course: Breakfast
Cuisine: American, Australian
Diet: Gluten Free, Vegan
Servings: 7 medium pancakes
Calories: 207kcal
Author: Janelle Hama

Equipment

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.
    1 cup All purpose flour, 1 cup Cornmeal, 1 tablespoon Baking powder, ¼ teaspoon Salt
    whisk the corn pancakes dry ingredients together
  • 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.
    1 cup Dairy free milk, 1 teaspoon Vinegar, 3 tablespoons Maple syrup, 1 cup Corn kernels
    whisking the corn pancakes batter in a bowl
  • 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

The yield is for 7-8 medium-sized pancakes.
Serving Suggestions
Smear some chia seed plum jam and top with fresh fruit or fresh berries.
For a savory breakfast, try a side of vegan scrambled eggs or some tofu and potato scramble.
 
 
This recipe was originally released August 2023.
 
 

Nutrition

Calories: 207kcal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 332mg | Potassium: 190mg | Fiber: 3g | Sugar: 7g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 2mg