Cornmeal Griddle Cakes (Sweet or Savory)

These delicious corn cakes can take on either a sweet or savory character. Be sure to use cornmeal or polenta, not corn flour. For savory cakes, remove the sweet seasonings, add a pinch of Italian herbs, and top with my beloved Chipotle Lime Sauce. Or, make these for dinner and top with bean chili and avocado.

Note that these contain a little bit of flour.

Cornmeal Griddle Cakes

Fruit | Veg | Protein | Grain
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Active Time: 15 minutes
Inactive Time: 10 minutes
Servings 6 Pancakes



  • 2/3 cup fine yellow cornmeal or polenta, 4 oz
  • 1/3 cup flour of choice, 1.5 oz

Fruit & Veggies

  • 1/4 cup frozen or fresh corn kernels, optional
  • 2 Tbsp unsweetened applesauce, or swap for 2 Tbsp of melted vegan butter, grapeseed oil, or avocado oil


  • 1 cup milk of choice (I use almond milk), 8 oz



  • Fresh berries
  • Drizzle of honey
  • Pat of vegan butter, or dairy


  • Mix all ingredients except toppings together in a medium-sized bowl.
  • Let the batter sit for 10-15 minutes to thicken. It will seem way too wet, but the polenta will hydrate as it sits.
  • Heat a nonstick pan on medium-low heat. If desired, add a tiny splash of oil (this is not necessary but it makes them nicely crispy around the edges).
  • Cook for 5-6 minutes, until risen and holding together when poked with a spatula. Flip and cook for 2 minutes on other side.
  • If the batter is still a little runny you can push the edges toward the center with a spatula as they cook to shape them.
  • Top with butter, honey, and fresh berries.
  • Batter can be made ahead and stored in the fridge to cook on demand.


  • For a gluten free breakfast, use a gluten-free flour blend.
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