Life wouldn’t be worth living without pancakes if you ask me! We love pancakes around here and my favorite Gluten-Free Buckwheat Flax Pancakes make an appearance a few times a month at our house.
I love trying new recipes and am always experimenting, but that recipe is one I make exactly as is over and over because they are so perfect. I also like to mix all the dry ingredients together (usually tripling the recipe) and attach an index card with the amounts of the wet ingredients as a gift for gluten-free friends and family members. Everyone loves them!
When I feel like switching it up these Cornmeal Sour Cream Pancakes have become my go-to. My Dad used to make cornmeal sour cream pancakes (but not gluten-free) for just about every holiday growing up. We would even have them on Christmas morning many years. Now I love making this gluten-free version for special occasions!
These little gems have delicious flavor and texture thanks to cornmeal and my favorite flour blend (a mixture of almond flour, buckwheat flour, potato starch, and arrowroot powder). This is my favorite brand of gluten-free cornmeal. I like the slightly coarser texture for these pancakes. They are great with a side of bacon and fresh fruit!
- 1/2 cup cornmeal
- 1/2 cup Erin's Grain-Free Flour Blend
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2-3/4 cup milk (or almond milk), room temperature
- 1/4 cup sour cream
- 2 tablespoons butter, melted
- 1/4 stick butter, for the skillet
- Stir the cornmeal, flour, baking powder, sugar, and salt together in a mixing bowl.
- Whisk together the egg, milk (start with 1/2 cup and add up to 1/4 cup to thin if needed), sour cream, and butter. Add the wet ingredients to the dry and mix to combine.
- Heat a non-stick skillet or griddle over medium-high heat. Once hot, add butter to coat the pan. Cook the pan cakes with 1/4 cup of batter at a time for 2-4 minutes on each side, until golden.
- Serve with honey butter or maple syrup. Enjoy!