You’re going to LOVE these delicious Maple Hazelnut Cornmeal Pancakes. Slightly sweet and filled with a hearty nutty flavor, this is the perfect autumn breakfast. Top with fresh maple syrup and hazelnuts.
It’s pancake time again!
I can’t seem to get enough vegan pancakes these days. It all started with these perfect vegan pancakes. From there I started experimenting with vegan banana pancakes and pumpkin pancakes and this morning I have a new vegan pancake recipe for you that is PERFECT for fall.
It’s a sticky, sweet, towering stack of Maple Hazelnut Cornmeal Pancakes and I think you’re going to love them! These cornmeal pancakes are filled with delicious flavor and texture for a hearty vegan breakfast that simply screams fall.
Who’s ready to douse them in maple syrup and dig in?
I love this maple cornmeal pancake recipe because:
- there are no strange or hard-to-find egg replacers. It relies simply on the binding powers of the liquids and the rising powers of baking powder.
- it doesn’t use refined sugar. It’s sweetened with maple syrup, folks!
- this recipe is oil-free! That’s right, no oil or butter in this recipe.
- they have a golden crust with the perfect crunchy texture on the inside.
- they use the BEST flavors from fall – maple, cornmeal, and hazelnuts to make any morning festively seasonal.
What’s not to love?
How to make perfect vegan cornmeal pancakes
Step One: Make the “Buttermilk”
Vegan buttermilk gives these pancakes a delightful taste and rise, making them deliciously moist and tender. And making vegan buttermilk is super easy! To make vegan buttermilk, mix together soy milk and apple cider vinegar. Once it’s mixed, set it aside. After about five minutes the soy milk/apple cider vinegar will be thick and curdled with a slightly tangy taste – just like buttermilk.
This step is key to getting the perfect egg-free pancakes.
Does it have to be soy milk?
I am often asked if other milk will work when making vegan buttermilk. While I’ve had good results with oat and cashew milk, I have always had the best results with soy. I recommend soy but if you can’t do soy, go for something equally thick and rich.
Step Two: Combine the ingredients
In a bowl, combine your dry ingredients. That’s your flour, cornmeal baking powder, soda, salt, and cinnamon. Transfer your curdled milk into a separate bowl and add the maple syrup and vanilla extract. Fold the wet ingredients into the dry, mixing gently, until a thick uniform batter has formed.
Step three: Cook the Pancakes
Once your cornmeal pancake batter is made, it’s time to cook it!
Getting an even cook on your pancakes is crucial. You want to get both sides of the pancakes lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to be able to get your temperature just right. I have found that setting my electric griddle to 375F has given me the best results.
While an electric griddle is not completely necessary for pancakes, I highly recommend one. Electric griddles are fairly cheap. This is the one I use:
which is under $40 on Amazon and it’s something I use nearly weekly!
With the electric griddle, I can make these pancakes in 2 batches pancake (rather than a couple at a time) and get the luxury of setting the temperature to exactly what I want. That means not having to worry about the pancakes burning or cooking unevenly. However, if you don’t have an electric griddle, you can do this on a skillet. It may involve trial and error in terms of getting the right temperature.
Make sure to generously spray your preheated griddle and pour about 1/4 cup of batter onto the griddle per pancake, leaving about 2 inches between each one. Cook the pancakes until they start to bubble, flip and cook the remaining side until the pancake has risen slightly. This should take 3 to 4 minutes per side.
Tips and tricks for perfect cornmeal pancakes
- This recipe is fairly versatile. You can swap out hazelnuts or any other nut or add additional mixins like mini chocolate chips.
- For a healthier version, use whole wheat flour in place of all-purpose flour
- Take care that these pancakes are not over-mixed. When pancakes are over-mixed, gluten gets overworked and becomes tough and gummy. When mixing, a few small lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.
- Make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
Serving and Storing vegan pumpkin pancakes
Serve with vegan butter, pure maple syrup, and chopped hazelnuts
If you do have leftover pancakes, you can tightly wrap them in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy. Or freeze your tightly wrapped pancakes for up to 1 month.
More Fall Breakfast Ideas
Do you love fall as much as I do? If so, you’re going to want to celebrate with some of these delicious vegan fall breakfast recipes.
- Chai-Spiced Scones with Cinnamon Glaze
- Pumpkin Waffles with Maple Cashew Cream
- Baked Apple Cider Doughnuts
- Double Chocolate Zucchini Muffins
- Pumpkin Cream Cheese Muffins
But before you go, let’s take a look at the recipe card below.
Keyword: Cornmeal Pancakes
Servings: 8 pancakes
Author: Sarah McMinn
Brush a pancake griddle with oil and preheat over medium heat.
In a large bowl whisk together soy milk and vinegar and set aside. Meanwhile in a separate bowl combine flour, cornmeal, salt, baking powder, baking soda, and cinnamon. Once soy milk and vinegar begin to curdle, add maple syrup and vanilla extract and whisk together. Pour the dry ingredients into the wet and mix until well combined. Fold in the hazelnuts. Do not overmix; a few lumps are okay.
Using a 1/4 measuring cup, pour batter onto hot skillet. Cook for 3-4 minutes. Once bubbles begin forming on the top, flip and cook another 2-3 minutes. Repeat until the batter is gone.
Serve immediately with maple syrup and hazelnuts.