Cornbread pancakes are fluffy and toothsome with a crunchy exterior. And like cornbread, they have an interior of dense crumb. My cornbread pancake recipe produces buttery and sweet cakes, thanks to vegan buttermilk and maple syrup. I've also given you an optional cherry compote to top them with off with. Southern heaven!
If you've seen my almond flour pancakes or my fluffy dairy free pancake recipe, you'll know that pancakes are my favorite weekend breakfast food. I like to eat them with banana peel bacon. However, cornbread pancakes are my new favorite pancake recipe!
All over the Caribbean restaurants serves a bread-like pancake called Johnny cakes. Johnny cakes are basically cornbread pancakes made with butter. I've removed the butter and made these cornbread pancakes fluffier and lighter than traditional Johnny cakes, but they still retain that heavenly crumbly texture of cornbread.
The cherry compote topping is so easy to make. It's entirely optional, but I highly recommend it. The sweetness of the cherries tastes lovely with the buttery cornbread. Of course you could also use maple syrup or caramelized bananas. I think these cornbread pancakes will become a weekend regular once you try them!
Ingredients In Cornbread Pancakes:
- Cornmeal: Be sure to get cornmeal, not cornflour. Cornmeal has a much grittier texture. If you're in Europe you might find it under the name polenta.
- Flour: I've used a traditional white flour, but you can use wholewheat flour if you want.
- Oat Milk: Any plant based milk will work in this recipe.
- Lemon Juice: Lemon juice gets added to the oat milk to produce a vegan buttermilk that gives these pancakes their distinct taste.
- Maple Syrup: I've only included a small amount, but it's fine to add a bit more if you like a sweeter pancake.
- Cherries: A few cups of cherries is all you need to make a delicious compote. You could also use, blueberries, raspberries or strawberries.
- Cornstarch: Cornstarch is used to thicken the cherry compote. It's ok to substitute arrowroot if you prefer.
How To Make Cornbread Pancakes With Cherry Compote:
- Firstly, squeeze your lemon juice into your plant-based milk and set it aside. The milk will curdle; don't worry, this is supposed to happen.
- Next, pit the cherries and put them in a bowl. Sprinkle with cornstarch, shake the bowl to coat all the cherries evenly and tip the cherries into a saute pan. Add the water, lemon juice and maple syrup and simmer until the cherries begin to break down. Set the compote aside, while we make the cornbread pancakes.
- Combine the cornmeal, flour, baking powder and salt in a mixing bowl. I always recommend using a scale, not cups for measuring baked goods (or anything really!). I've written a comprehensive article with a cups to grams converter here. Add the vegan buttermilk and maple syrup and whisk until everything is well combined. Be careful not to over mix.
- Heat a tablespoon of vegan butter in your saute pan, and using a ladle, pour the batter into rounds in the pan. Be careful to leave space between them. When bubbles appear in the center of the batter, flip the pancake.
- Stack your cornbread pancakes on a plate, top with cherry compote and tuck in!
Did You Make This Recipe?
Questions About This Recipe:
If you keep the ratios the same, they will still turn out, but I don't recommend it as this recipe uses vegan buttermilk, which is what makes it so yummy.
I just treat them like a traditional pancake and serve them with a maple syrup or compote for breakfast. But, you could use them as a side as the Caribbeans do with their famous cornmeal pancakes (known as Jonny cakes.) Johnny cakes are frequently eaten with soup or baked beans.
Sure! This recipe is so flexible. Chopped pecans , almonds, blueberries, and strawberries are all delicious options.
Absolutely! Lay them out on a baking sheet and freeze until they're solid, about an hour. Then put them in a reusable freezer bag. They will keep for three months.
Craving More Easy Vegan Recipes?
Cornbread Pancakes With Cherry Compote
- 1½ cups flour
- 1 cup fine ground cornmeal or polenta
- 1 ½ tablespoon baking powder
- 1 pinch sea salt
- 1 tablespoon maple syrup
- 2 cups plant based milk
- 2 tablespoon lemon juice
- 2 tablespoon vegan butter for frying
For Cherry Topping
- 2 cups fresh cherries pitted
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- Combine the oat milk and lemon juice in a small bowl. Set aside for at least 10 minutes.
- Make the cherry compote by putting the pitted cherries in a bowl. Sprinkle with cornstarch and shake the bowl to cover all the cherries in cornstarch. Add the cherries to a saute pan along with the water and lemon juice. Simmer until the cherries begin to break down, adding more water as necessary. Set the compote aside.
- Combine the cornmeal, flour, baking soda, salt, maple syrup and vegan buttermilk in a mixing bowl. Whisk until everything is well combined.
- Melt the vegan butter in a non-stick pan. Ladle the batter into the pan, being careful to space the pancakes out evenly. Flip the pancakes when bubbles appear in the center of the batter.
- Serve with cherry compote. Enjoy!