Cornmeal Pancakes Eggless Recipe

Delight in the irresistible nutty flavor of these hearty, eggless cornmeal pancakes! While cornmeal adds a delicious depth of flavor, we've perfected the technique to ensure perfectly fluffy pancakes every time. These naturally sweet pancakes are perfect for breakfast, brunch, or a delightful afternoon snack. Enjoy them plain or top with your favorite sweet treat – maple syrup, honey, or a pat of butter.

Prep Time 5 mins
Cook Time 10 mins
Calories 118.8 kcal
Protein 5g
Rating 3.5 (4 Reviews)
Cornmeal Pancakes Eggless 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cornmeal Pancakes Eggless

  • 1 cup fine cornmeal
  • Unsalted Butter
  • 1/2 teaspoon salt
  • Skim Milk
  • Water (as needed, about 2-4 tablespoons to reach desired consistency)

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How to Make Cornmeal Pancakes Eggless

  1. In a large bowl, whisk together 1 cup fine cornmeal, 1/2 teaspoon salt, and 1/4 cup melted unsalted butter until well combined.
  2. Gradually add 1 cup milk, whisking constantly, until smooth. Add water, 1 tablespoon at a time, until you achieve a slightly thick but pourable batter (consistency should be similar to thick cream).
  3. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake. Use a wet spatula or spoon to gently spread the batter into slightly thinner rounds (about 4 inches in diameter).
  5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  6. Serve immediately with your favorite toppings such as maple syrup, honey, or butter.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

0g

Fat

8g

Carbs

6g