There’s something magical about waking up to the smell of pancakes sizzling on a Sunday morning. It takes me back to my childhood when weekends meant family breakfasts filled with laughter and a stack of fluffy goodness. But for those of us avoiding gluten, finding the perfect pancake can feel like a quest.
That’s where these gluten-free cornmeal pancakes come in. They’re a delightful twist on a classic, with a slightly sweet, nutty flavor that pairs perfectly with maple syrup or fresh berries. I remember the first time I tried them, and it was like discovering a new favorite song.
Whether you’re gluten-free or just looking for something different, these pancakes are sure to win you over. They bring a little bit of sunshine to the table, making every breakfast feel like a special occasion.
Gluten-Free Cornmeal Pancakes
Making these pancakes is super easy. First, I mix 1 cup of cornmeal with 1 cup of gluten-free flour. Then, I add 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt. In another bowl, I whisk 1 cup of milk with 2 large eggs and 2 tablespoons of melted butter.
Now comes the fun part. I slowly pour the wet ingredients into the dry while whisking until it’s smooth. You know the drill, right? No lumps!
On a hot griddle—about 350°F—I grease a little so nothing sticks. I pour about 1/4 cup of batter for each pancake. I flip them once bubbles form on top. They should be perfectly golden brown.
I love serving these warm with a splash of maple syrup and fresh berries. They’re sweet, nutty, and oh-so-fluffy! Perfect for a cozy breakfast.
Ingredients
Alright, let’s gather what we need!
- 1 cup cornmeal: Go for the gluten-free kind. It adds that nice crunch.
- 1 cup gluten-free all-purpose flour: This keeps it all together.
- 2 tablespoons sugar: Just enough to sweeten things up.
- 1 tablespoon baking powder: Helps your pancakes rise nice and fluffy.
- 1 teaspoon salt: Brings out all the flavors.
- 1 ¼ cups milk: Any type you like works here.
- 2 large eggs: Gives the pancakes their rich texture.
- 3 tablespoons melted butter: For that lovely, buttery taste. I melt mine in the microwave.
Tools And Equipment
I grab a large mixing bowl for the batter.
A whisk is perfect to blend everything smoothly.
I heat a non-stick skillet on the stove.
A spatula helps to flip those pancakes with ease.
For measuring, I use cups and spoons.
Directions
Making these gluten-free cornmeal pancakes is a breeze. Here’s how you do it step-by-step.
Prep
First, gather your ingredients and tools. It keeps things smooth. These pancakes cook fast.
Mix The Batter
In a big bowl I whisk together cornmeal, flour, sugar, baking powder, and salt. Then I make a well in the center. Pour in milk, eggs, and melted butter. Stir until it’s all just combined. A few lumps are okay.
Cook The Pancakes
Heat your non-stick skillet over medium heat. Once it’s hot, I pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top and edges look dry, about 2-3 minutes. Flip them with a spatula and cook the other side till golden brown.
Serving Suggestions
Once those pancakes are golden and fluffy, I love stacking them high.
I drizzle maple syrup all over; it soaks in perfectly.
Add a pat of butter, and watch it melt. Yum!
Fresh berries make them look so pretty, and taste amazing, too.
Sometimes, I mix in nuts for an extra crunch. Give it a try.
For something different, sprinkle cinnamon or a little powdered sugar. It’s like a hug on a plate.
Tips For Perfect Pancakes
Making perfect gluten-free cornmeal pancakes is easier with a few tricks. I always start by letting the batter rest for about 5 minutes. It gives the cornmeal a chance to soften just a bit.
Cook them on medium heat. If it’s too hot, they can burn outside and stay raw inside.
When you see bubbles on top, it’s flipping time. A quick flip ensures even cooking.
And, I keep the cooked pancakes warm in the oven at a low temp until I’m ready to serve ’em all together piping hot.
Make-Ahead And Storage Instructions
Pancakes on standby? Yes please! I often make a big batch of these tasty gluten-free cornmeal pancakes and store them for quick breakfasts later.
To make them ahead, I cook a full batch and let them cool on a wire rack. This helps them stay nice and fluffy.
Once cool, I stack them with parchment paper in between each pancake. Then I pop them into an airtight container or a zip-top bag before freezing. Easy peasy!
When I’m ready to enjoy, I take out a few pancakes and reheat them in the oven at 350°F for about 10 minutes or use a toaster for faster warming. They taste just as fresh!
Storing leftover pancakes in the fridge works too. They last up to 3 days if sealed well.
This way, my breakfast is deliciously fast, even on the busiest mornings.
Conclusion
Discovering gluten-free cornmeal pancakes has truly transformed my breakfast routine. They’re not just for those avoiding gluten but for anyone craving a unique and delightful morning treat. The combination of sweet and nutty flavors with the fluffiness of these pancakes makes every bite feel like a special occasion.
Whether you’re making them for a lazy Sunday brunch or prepping for busy weekdays, these pancakes offer versatility and convenience. I hope you enjoy making and savoring them as much as I do. Here’s to many more cozy breakfasts filled with warmth and deliciousness!
