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cornbread pancakes

Cornbread Pancakes With Cherry Compote

Fluffy cornbread pancakes with a crunchy exterior and crumb like interior. Southern goodness all topped off with a sweet cherry compote!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 295 kcal


  • 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!


Calories: 295kcalCarbohydrates: 51gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 698mgPotassium: 319mgFiber: 6gSugar: 16gVitamin A: 312IUVitamin C: 9mgCalcium: 438mgIron: 2mg
Keyword cornbread pancakes, cornmeal pancakes, johnny cakes
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