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.
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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?
Recommended Ingredients & Equipment
You’re going to love how simple this recipe is. It uses only easy to find ingredients (that you likely already have on hand).
Ingredients & Substitutions
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the pancakes.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- Maple Syrup
- Vanilla Extract
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends or buckwheat.
- Cornmeal
- Baking Powder & Soda
- Salt
- Cinnamon
- Hazelnuts – Feel free to swap these out for pecans or walnuts. You can also omit them altogether for a nut-free version.
Recommended Equipment
When it comes to pancakes, I highly recommend using an electric griddle. A griddle allows you to set the temperature to exactly what you want for an even cook on both sides.
In addition, you need a mixing bowl, utensils, pancake spatula are also very useful. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter.
Check out the full list of my recommended kitchen tools and gadgets.
How to make 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.
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 pancake batter is made, it’s time to cook them!
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.
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.
Serving and Storing
Serving -Serve with vegan butter, pure maple syrup, and chopped hazelnuts
Storing – Tightly wrap leftover pancakes 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.
Tips and Tricks
- 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.
Frequently Asked Questions
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.
Can I make this pancake batter in advance?
Yes! If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.
Can I make this recipe gluten-free?
For sure! For gluten-free pancakes, I recommend using a 1:1 baking blend (<<affiliate link).
More Fall Breakfast Ideas
- Chai-Spiced Scones with Cinnamon Glaze
- Pumpkin Waffles with Maple Cashew Cream
- Baked Apple Cider Doughnuts
- Double Chocolate Zucchini Muffins
- Pumpkin Cream Cheese Muffins
Maple Hazelnut Corncakes
Ingredients
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 1/4 cup maple syrup, plus more for topping
- 1 tsp. vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup hazelnuts, chopped
Instructions
- 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.
Notes
- This recipe is fairly versatile. You can swap out hazelnuts or any other nut or add additional mixins like mini chocolate chips.
- 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.
- Do I have to use soy milk? 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.
- Can I make this pancake batter in advance? Yes! If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Julie Lenox-Sharifi says
WOW we are in heaven!!! We have been vegan only for the past couple of months and love our pancakes weekends but have struggled with finding the perfect vegan pancake recipe. This one not only hit the spot but has also been deemed some of the best we have ever tasted.
Thank you for creating this!
joany says
Can almond milk be used instead of soy?
Sarah says
Almond milk doesn’t curdle as well, which is why I use soy. But almond milk will still work.
Brooke Beck says
My husband and I also have a pancake Saturday, since our five year old has a hankering for the golden cakes! We made these this morning with an award winning applause. My son said that he LOVED them and that he could eat them forever! My husband and I were also impressed with the light, airy fluffiness of these cakes. THANK YOU!
Sherineee says
I supposed hazelnut goes into the dry ingredient bowl?
Sarah says
thanks for catching that! The hazelnuts actually should be folded in at the end. I will edit this in my post right now!
Sherineee says
No problem!! Luckily I didn’t mess up my pancake ^^ Thank you!!
Apu says
Perfect! Love the combination of maple syrup and hazelnuts!