Gluten-Free Cornmeal Sourcream Pancakes

  • Author: Erin Collins
  • Yield: 3-4 servings


Gluten-Free Cornmeal Sour Cream Pancakes! Delicious flavor and texture!


  • 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


  1. Stir the cornmeal, flour, baking powder, sugar, and salt together in a mixing bowl.
  2. 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.
  3. 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.
  4. Serve with honey butter or maple syrup. Enjoy!


  • Serving Size: 3-4 (double as needed)