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Lemon & Cornmeal Pancakes

The best pancake ever. No, really - ever! Cornmeal and lemon zest pair perfectly together to create this light and delicious pancake.

Lemon Pancakes 2

Lemon & Cornmeal Pancakes
5.0 from 1 reviews
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Serves: 4
The best pancake ever. No, really - ever!
Ingredients
  • ½ cup potato starch
  • ¾ cup GF cornmeal (fine grind)
  • 3 Tbsp sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¾ tsp xanthan gum
  • 2 eggs
  • 3 Tbsp butter or margarine, melted
  • ¾ cup milk or milk alternative
  • Zest from 2 lemons
Instructions
  1. In a bowl, mix the milk and cornmeal together. Set aside for 10 minutes to allow the cornmeal to soften. Then mix in eggs one at a time.
  2. Mix all dry ingredients together in another bowl. Add in the cornmeal mixture and the cooled melted butter and zest. Whisk together until smooth. Allow to sit for about 5 minutes so batter can thicken (if too thick, add ¼ cup more milk).
  3. Pour into a hot grease griddle.

 

21 Responses to Lemon & Cornmeal Pancakes

  1. Jennifer January 19, 2014 at 10:53 am #

    Where is the recipe?The lemon pancake recipe is my favourite and I have lost it .

  2. Darlene March 5, 2014 at 7:45 am #

    Is the potato starch gluten free?

    • Marla Hingley
      Marla Hingley March 5, 2014 at 9:59 am #

      Yes potato starch is gluten free, it's 100% made from potatoes. All the ingredients listed in our recipes are gluten free, however if there are brands available that may contain gluten (eg. soy sauce) I put 'GF' before the ingredient (eg. "GF soy sauce") so you know to look for a gluten free brand.

  3. Robin August 28, 2014 at 12:00 pm #

    Can this recipe be made at night and cooked in the morning? My child has to be on the bus at 6:40 so we have little time for preparation for cooking in the morning.

    • Marla Hingley
      Marla Hingley August 28, 2014 at 12:13 pm #

      I would cook them completely ahead of time and keep them in the fridge. Then you can just toast or microwave them in the morning. If you did want to make them fresh, I would mix the dry and wet ingredients separately and store them until the morning when you can combine everything and cook them.

  4. Lerae October 15, 2014 at 11:21 am #

    Can this recipe be made without the xanthan gum?

    • Marla Hingley
      Marla Hingley October 15, 2014 at 12:38 pm #

      If you remove it completely, the pancakes make turn out extremely flat. Instead you can replace the xanthan gum with an equal amount of either: psyllium, ground chia, or ground flaxseed.

      • Lerae October 15, 2014 at 2:13 pm #

        Thank you I will try that.

        • Marla Hingley
          Marla Hingley October 15, 2014 at 4:08 pm #

          Let us know what you end up using, and how the pancakes turned out!

  5. Linda March 13, 2015 at 4:25 pm #

    I couldn't wait to try this recipe until I saw the eggs..is there any way to substitute those for us that can't have them? Linda

    • Marla Hingley
      Marla Hingley March 13, 2015 at 5:29 pm #

      I haven't tried, but one of the substitutes listed in our Dairy & Eggs Substitution Guide should help you (I like to use chia seeds). These are my all time favorite pancakes, I hope you like them too!

  6. Glenda March 20, 2015 at 10:09 am #

    The recipe for lemon cornmeal pancakes calls for juice of two lemons, but does not say how or when to add it?

    • Marla Hingley
      Marla Hingley March 20, 2015 at 10:16 am #

      Sorry about that, I fixed the recipe. You add the zest (no juice) at the end with the butter.

  7. Angie Halten (Admin)
    Angie Halten (Admin) March 21, 2015 at 8:43 am #

    I'm not sure why you didn't receive our response, we replied to your comment yesterday: You add the zest (no juice) at the end with the butter.

  8. Savita October 14, 2015 at 4:42 am #

    How much chia seed should I substitute for the eggs?

    • Marla Hingley
      Marla Hingley October 14, 2015 at 7:19 am #

      1 egg = 1 tsp (ground) flaxseed meal + 3 tablespoons water: In a sauce pan, simmer flaxseed meal and water for about 5 - 10 minutes or until a thick, egg-like consistency has been reached. Let cool completely before adding to recipe.
      For other egg substitutes check out: A Guide to Dairy & Egg Substitutions.

  9. Kristi October 14, 2015 at 7:16 am #

    Staying away from sugar - what do you recommend as a sub? Honey?

  10. Debra Goodyear October 27, 2015 at 7:54 am #

    JUST finished making them!! A-mazing!! I used dried lemon zest and added 2 pkts of True Lemon. Amazing texture and the fluffiness I've missed from my other GF pancake recipes! Blueberries work well too... they go great with lemon!
    Husband said this is our new standard!
    I ate mine with butter and a drizzle of honey... mmm
    He ate his with homemade raspberry jam.

    You won't regret trying THIS one!!

    • Marla Hingley
      Marla Hingley October 27, 2015 at 9:38 am #

      Yaaaay!!! So glad you love these as much as my (and my family) does! Thanks for letting us know, have a great day!

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