Gluten-Free Cornmeal Sour Cream Pancakes! Delicious flavor and texture!
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!
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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!
Corn Flour Pancakes from Salted Plains
Gluten-Free Dutch Baby an easy crowd-pleaser!
Gluten-Free Cornmeal Pancakes
- 1 ½ cups cornmeal 210 grams (be sure it's gluten-free!)
- 1 cup gluten-free 1:1 baking flour 150 grams
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- ¼ cup sour cream
- 2 large eggs
- 3 tablespoons butter melted
- butter or oil for cooking
- In a large bowl, stir together the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a large measuring cup or medium bowl, whisk together the buttermilk, sour cream and eggs, breaking up the eggs until totally smooth. Stir in the melted butter.
- Add the wet ingredients to the dry and gently stir to combine. Let the batter sit for 10 minutes before cooking.
- Heat a non-stick skillet or griddle over medium-high heat. Once hot, add butter to coat the pan. Cook 2-3 tablespoon-size scoops of batter for 2-4 minutes on each side, until golden. (NOTE: Make these pancakes smaller than you'd think! They expand and cook better when they're smaller.)
- Serve immediately with butter, maple syrup or honey butter. Enjoy!
These have fantastic flavor! I zest a lemon into the batter and add fresh blueberries and it’s just divine.
I’m so glad they turned out for you! Lemon zest sounds delicious!
Super yummy pancakes! A little sweeter than my typical preferred pancake. Next time I’ll try just a 1/2T of sugar. Is the nutrition information based on 3 servings, or 4?
I’m glad they turned out for you! 🙂
These have such a pleasant texture! I make these for my family a lot.
I have never had fluffier pancakes than these! I substituted Greek yogurt for the sour cream, olive oil for the butter, and used almond milk. I also omitted the sugar and added blueberries! I am so over the moon in love with this recipe that it will now be my go-to. Thank you!!!
I’m so glad you liked them! Thanks for commenting!
These look lovely!
What a great breakfast option! Great photos!