Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes
Blueberry Cornmeal Pancakes. Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 6 to 8 Servings
Ratings (8)

Cornmeal and blueberries give buttermilk pancakes texture and lots of great flavor. Serve these pancakes with butter and maple syrup or a golden cane syrup. They're a nice change of pace from plain pancakes or basic blueberry pancakes.

Blueberry sauce would be wonderful on these pancakes as well.

Feel free to use fresh or frozen blueberries in this recipe.

What You'll Need

  • 1 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/4 cup Canola oil or vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 3/4 to 1 cup milk, low fat is okay
  • 1 to 1 1/2 cups fresh or frozen blueberries
  • oil for the griddle or skillet

How to Make It

  1. Heat the oven to 200 F to keep early batches of pancakes warm, if desired.
  2. Combine the flour, cornmeal, baking powder, soda, salt, and sugar; set aside.
  3. In a bowl, whisk together the oil, eggs, buttermilk, and 3/4 cup milk.
  4. Combine the dry mixture with the milk mixture, stirring just until blended. Add a little more milk if too thick. Fold the blueberries into the batter.
  5. Grease a griddle or skillet with oil and set over medium heat.
  1. Measure about 1/4 cup of batter for each pancake and drop on the hot griddle.
  2. When the bubbles are breaking all over the surface of the pancakes and the edges look dry, flip to brown the other side.
  3. If desired keep the finished pancakes warm on a plate or pan in a preheated 200 F oven (or warming drawer) while you make subsequent batches.

Makes about 12 to 15 pancakes, depending on size.

Expert Tips

  • Use an ice cream scoop or measuring cup to make perfectly uniform pancakes.
  • Add crunch with 1/4 cup of finely chopped pecans or walnuts.
  • Use egg substitute or egg whites to replace the eggs, if desired. Use 1/4 cup of egg substitute for each whole egg, or substitute 3 egg whites for the 2 eggs.
  • Don't press down on a pancake after you flip it. That will compress the pancake and make it flat and heavy.
  • Freeze extra pancakes in freezer bags separated with wax paper squares. Reheat frozen pancakes on a baking sheet in a 325 F oven for about 7 to 9 minutes, or until hot. If they're fairly thick and sturdy, pop them in the toaster.