Gluten Free Cornmeal Cranberry Pancakes

Gluten-free Cornmeal Cranberry Pancakes | The Baking Beauties
If you’ve been following here for a while already, you’ll know that I love pancakes. If you’re a friend of Facebook, you’ll know that I do make them quite often, changing them up with different add-ins.

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.


Gluten Free Cornmeal Cranberry Pancakes
  • 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
  1. 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).
  2. Beat the eggs in a medium bowl, and slowly add the lukewarm milk/butter mixture. Stir to combine.
  3. 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.
  4. 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.
  5. 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.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Adapted from a recipe by Wednesday Chef


Other pancake recipes on The Baking Beauties:
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!


  1. Kristin Overton says

    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!

  2. Kim-Cook it Allergy Free says

    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!!

  3. betty r says

    I love pancakes of any kind, but I'm with your kiddos..I love the 'crepe like' german pancakes the best!!
    Great photos Jeanine:)

  4. Jeanine - The Baking Beauties says

    @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!

  5. Jill says

    Oh Jeanie! How I llove thee! These pancakes are yummy. So light and fluffy. I have never been much of a pancake girl, but give me my Mom’s Swedish pancakes (like crepes) and I could eat endless amounts. These were so good. I finally have a pancake recipe I can make for the family and not feel like a pancake failure. I did change the cornmeal for the exact amount of corn flour just because that’s what I had on hand and I thought less gritty suited us more. No cranberries as we like our fruit on the side. I’m not sure if the batter will keep till tomorrow morning, but I will give it a try as opposed to cooking it all up and re-heating. Thank you muchly!

    • Jill says

      Batter was fine in the fridge for two days. Then I brought it out, added some milk to thin it out and again they made fantastic pancakes. I’ve now made a half batch two times this week. Both times with leftover batter for the next breakfast. Only the two of us. I would suspect this whole recipe would feed a family of five no problem. Thanks again Jeanie!


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