Put a breakfast spin on dinner with this tasty gluten-free recipe for corn pancakes. Eating breakfast for dinner is always delicious and often is easier than whipping up a traditional dinner meal. When our kids were teenagers and crazy busy with their competitive sports – luge, hockey and swimming, we ate breakfast for dinner at least a couple times a week. Pancakes were definitely on the menu when our weeknights were hectic.

Breakfast for dinner, or brinner, is a great way to make a quick and easy weeknight dinner. Breakfast food is far too good to be limited only to the morning. If breakfast is the most important meal of the day, why not eat it twice? Kids love the novelty of having food that would usually be considered breakfast and honestly mornings can be rushed. So I say why not make pancakes for supper instead.

Pancakes are the perfect brinner option. You have more time to cook up a big stack of the corn pancakes. These gluten-free corn pancakes are light and fluffy and adding shredded cheese and chopped ham definitely makes these pancakes a great breakfast for dinner option.

WHAT YOU NEED TO MAKE THE CORN PANCAKES:

• Gluten-Free Flour Blend (1 to 1)
• Gluten-Free Cornmeal
• Gluten-Free Baking Powder
• Swerve Sweetener
• Milk ( I used goat milk but use buttermilk or coconut milk as an alternative)
• Coconut Oil or Light Olive Oil
• Shredded Cheese
• Chopped Deli Ham

This recipe makes fluffy gluten-free corn pancakes that come out perfect every time. Do you love cornbread? I have created a pancake recipe with a cornbread twist. These pancakes are delicious and have a great texture. I usually make a sweet pancake but these savoury corn pancakes are now on the menu regularly in our house. Drizzle the corn pancakes with maple syrup and a dollop of butter. It’s the ultimate comfort food that is ready in under 30 minutes.

STEP BY STEP INSTRUCTIONS:

1. In a medium bowl add the gluten-free flour, cornmeal, baking powder and sweetener. Whisk well.
2. Add the milk, eggs and coconut oil and with a hand mixer beat on medium speed until you have a smooth batter.
3. Fold in the shredded cheese and ham.
4. Lightly grease a non-stick griddle and heat on medium.
5. Use a 1/4 cup measuring cup to drop batter onto the griddle.
6. Cook for 2-3 minutes and flip.
7. Cook for another minute or 2.
8. Remove and repeat until all batter is used.

Here are other breakfast for dinner recipes to try:

• Gluten-Free Potato Frittata
• Gluten-Free Buckwheat Pancakes
• Baked Egg Cups
• Gluten-Free Dairy-Free Banana Chocolate Chip Pancakes

A fun twist on this corn pancake recipe would be to use shredded cheddar cheese, diced jalapeño and chopped crispy bacon to the batter. Think a jalapeño popper pancake for dinner. I would top these jalapeño pancakes with toppings like sliced avocado and salsa. Who’s ready to make some pancakes?

SERVING OPTIONS FOR THE CORN PANCAKES:

• Serve them with a warm maple syrup.
• Finely chop a small jalapeño and add it to the batter for an extra kick of heat.
• Finely chop some green onion and add it to the batter for a more savoury pancake.
• Serve them with a side of bacon and eggs.
• Switch up the chopped ham with crispy pancetta or bacon.

Here are other corn recipes to try:

• Gluten-Free Cornbread
• Mexican Street Corn
• Chipotle Chicken, Corn and Bacon Soup

Want more recipes? Subscribe to get new recipes delivered straight to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram or Pinterest. I would really love to hear from you? Tag me @wheatfreemom or #wheatfreemom if you try one of my recipes.

Gluten-Free Corn Pancakes

Put a breakfast spin on dinner with this tasty gluten-free recipe for corn pancakes. Breakfast for dinner, or brinner, is a great way to make a quick and easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Main Course

Cuisine American

Servings 3

Equipment

• non-stick frying pan
• bowls
• measuring cups
• hand mixer
• whisk

Ingredients

  

1x2x3x

• 2/3 cup gluten-free flour blend (1 to 1)
• 2/3 cup gluten-free cornmeal
• 2 tsp gluten-free baking powder
• 2 Tbsp Swerve sweetener
• 1 cup goat, buttermilk or coconut milk
• 2 large eggs
• 2 Tbsp melted coconut oil, or light olive oil
• 1/2 cup shredded cheese
• 1/2 cup finely chopped deli ham

Instructions

 

• In a medium bowl add the gluten-free flour, cornmeal, baking powder and sweetener.
• Whisk dry ingredients.
• Add the goat milk, eggs and coconut oil and with a hand mixer beat on medium speed until you have a smooth batter.
• Fold in the cheese and ham.
• Lightly grease a non-stick griddle and heat on medium.
• Use a 1/4 cup measuring cup to drop batter onto the griddle.
• Cook for 2-3 minutes and flip. Cook other side for 1-2 minutes more.
• Remove and repeat frying pancakes until all batter is used up.
• Enjoy!

Keyword breakfast, brinner, brunch, corn, cornpancakes, dinner, gluten-free, pancakes

Tried this recipe?Let us know how it was!