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Meaningful Eats

Gluten-Free Cornmeal Sourcream Pancakes

Gluten-Free Cornmeal Sour Cream Pancakes! Delicious flavor and texture!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 -4 servings


  • ½ cup cornmeal
  • ½ cup Erin's Grain-Free Flour Blend
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • ½-3/4 cup milk or almond milk, room temperature
  • ¼ cup sour cream
  • 2 tablespoons butter melted
  • ¼ 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 ½ cup and add up to ¼ 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 ¼ cup of batter at a time for 2-4 minutes on each side, until golden.
  • Serve with honey butter or maple syrup. Enjoy!


Calories: 338kcal | Carbohydrates: 42g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 513mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 500IU | Calcium: 262mg | Iron: 2.1mg