My kiddos are huge fans of pancakes too. They will take any kind of pancake already, but squeal when they find out I’m making crepes (flat pancakes, in our house). As I’ve said before though, my husband just tolerates pancakes. He’s not really a fan of them, he’ll enjoy them, but they are not his favorite. I think he’d rather have scrambled eggs and toast, or maybe even waffles. But, since 3/4 of our house enjoys pancakes, it is a weekend breakfast for lunch, or even a weekday supper, quite often.
Having said that, this recipe for gluten free Cornmeal Cranberry Pancakes is different. These, my husband actually said, he liked! Amazing, because I’ve been making pancakes for years, and he’s never offered up that kind of praise before. He says they actually reminded him of the free pancake breakfast that our small town hosted during their summer festival. Those, obviously did not have the cranberries in there. And I know they are just made from a bulk mix, but something about the texture of these pancakes reminded him of those pancakes. I think I will have to switch to this being my “go-to” pancake recipe, just changing up the flavours, and we could have a whole house of pancake lovers.
- 1/2 cup or margarine, cut into chunks
- 2 cups milk
- 4 large eggs
- 2 cups all-purpose gluten-free flour blend (see Note)
- 1/2 teaspoon xanthan gum
- 1/2 cup cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons plus 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/4 cups chopped fresh cranberries
- Place butter and milk in a microwave safe bowl, heat for approximately 1 minute, or until the butter is melted, and the milk is lukewarm (you do not want it to be hot, or you will cook the eggs).
- Beat the eggs in a medium bowl, and slowly add the lukewarm milk/butter mixture. Stir to combine.
- In a large bowl, whisk together the gluten-free flour, xanthan gum, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, stirring slowly, until the dry ingredients are well moistened. Stir in chopped cranberries. The batter should be lumpy and will start to bubble.
- Heat a griddle or skillet over medium heat until a few drops of water sprinkled on it sizzles. Lightly grease the pan with butter or a spray of oil, then add 1/4 cup batter, to make a 4-inch pancake.
- cook until bubbles break on the surface. Flip and cook until the bottom is lightly browned. Repeat, oiling the pan and adjusting the heat as necessary. Delicious served with maple syrup.
Adapted from a recipe by Wednesday Chef
Other pancake recipes on The Baking Beauties:
Crepes
Buckwheat Buttermilk Pancakes
Gingerbread Pancakes
Buttermilk Pancakes
Pumpkin Pancakes
Ricotta Lemon Pancakes
More gluten-free pancake recipes:
Yeasted Buckwheat Pancakes by Simply Sugar and Gluten Free
Butternut Squash Pancakes by The Gluten-Free Homemaker
German Apple Pancakes by Ginger Lemon Girl
Apple Cider Pumpkin Pancakes by Cook IT Allergy Free
Banana Pancakes by Hey That Tastes Good!
My man used to hate pancakes because he grew up with them being undercooked and mushy in the middle. He's not celiac, but I have completely converted him with Pamela's pancake mix & we eat them all the time too! I'm sure I've still got some cranberries in the freezer from the sale after Christmas, we'll have to give it a try! They look delish!
Cranberries are my favorite pancake edition. These look yummy.
Okay, now we're talking! Those look just gorgeous – they just seem like they would be really light and fluffy!! I will have to give a go at these. Did you use corase corn meal or fine corn meal for these? I have both. THanks for sharing this recipe. And THANK YOU for also linking to my Apple Cider Pancakes!!
xo
I love pancakes of any kind, but I'm with your kiddos..I love the 'crepe like' german pancakes the best!!
Great photos Jeanine:)
@Kristin Overton, Ha, Kristin, I had a few burned on the outside, raw in the middle pancakes when I lived at home (Sorry, Mom!), and that really turned me off, even to the smell of pancakes. I can relate.
I used cranberries I bought and froze after the holidays as well!
@Sarah, Cranberries are great in pancakes. Sometimes I add orange zest too…Mmm…
@Kim-Cook it Allergy Free, Thank you, Kim! I actually used course cornmeal (not corn flour), the kind you'd make cornbread out of. Interestingly enough, it wasn't a gritty pancake.
@betty r, Thanks, Betty! I love flat pancakes too, so good filled with fruit too, YUM!
@Jeanine – The Baking Beauties
I saw your reply on the pancakes I made!! aren't they supposed to be burnt on the outside and gooy in the centre??? ♥
@Susan, Haha, I was hoping you wouldn't see that one.
Good thing is, you're good at making pancakes now. 