I love these Corn Pancakes with Bourbon Agave Maple Syrup. I designed this recipe so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. Recipe and photo contributed by Jason Wyrick from The Vegan Taste.

Corn Pancakes with Bourbon Agave Maple Syrup

Makes 3 big pancakes


For the Pancakes
  • ¾ cup whole wheat flour
  • ¾ cup cornmeal
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 ½ cups + 2 tbsp water
  • 1 tbsp oil
  • oil for the pan
For the Syrup
  • ¼ cup + 1 tbsp maple syrup
  • ¼ cup + 1 tbsp agave syrup
  • 1 ½ tbsp bourbon
  • ¼ cup pine nuts


  1. Combine all the ingredients for the pancakes. Let this sit for about 10 minutes before cooking.
  2. Lightly oil a pan and bring it to just above a medium heat. Pour one quarter of the batter onto the…

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