Sep 13, 2020

Blueberry Cornmeal Pancakes

Prep Time: 5 mins
Cook Time: 10 mins
These pancakes are made with equal parts cornmeal and flour and loaded with juicy blueberries for a delicious summer breakfast.

Blueberries and corn are one of my favorite southern flavor combinations. The cornmeal creates a crisp crust on the outside of the pancakes while the flour keeps them light and fluffy. These blueberry cornmeal pancakes are best served topped with additional butter and a heavy pour of maple syrup.

The sweet corn complements the slight acidity of blueberries. A lot of the berries flavor actually comes from their skin so look for smaller-sized blueberries for bursts of flavor (plus they are rich in antioxidants).

Blueberry Cornmeal Pancakes Recipe

Key Ingredients in This Recipe

  • Cornmeal – Cornmeal is made from dried corn and is extremely versatile. Look for a stone ground coarse cornmeal for this recipe. The coarse grind gives the batter more texture. It also works to add a crisp crust to the pancakes.
  • Blueberries – Blueberries are in season from April to October though they are at their peak in June and July. The sweet/tart berries in the pancakes pair with the sweetness and flavor of the cornmeal. 
Blueberry Cornmeal Pancakes-10.jpg

How to Make Blueberry Cornmeal Pancakes

  1. Heat oven. Heat oven to 300ºF (150ºC).
  2. Whisk the dry ingredients. In a large mixing bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda.
  3. Mix the wet ingredients and combine, In another medium mixing bowl whisk together the buttermilk, eggs and melted butter until combined. Stir the wet ingredients into the dry until just combined. Stir in the blueberries.
  4. Cook pancakes in the pan, Heat a medium non-stick skillet over medium-low heat. Add about 2 teaspoons of vegetable oil and heat until the oil is shimmering. Add about ½ cup of the pancake mixture to the pan and cook until bubbles appear and the underside is golden brown, about 2 minutes.
  5. Flip and continue cooking. Use a spatula to carefully flip the pancakes and continue to cook until the pancakes are cooked through and golden brown, about an additional 2 minutes.
  6. Keep warm in the oven and repeat. Remove to a baking sheet and keep warm in the oven while repeating the cooking process with the remaining batter.
  7. Serve. Serve the blueberry cornmeal pancakes hot, topped with butter and maple syrup.
These blueberry pancakes are made with equal parts cornmeal and flour and loaded with juicy blueberries for a delicious summer breakfast.

Tips and Tricks for This Recipe

  • Whisking the dry ingredients together first before adding the wet ingredients ensures the batter won’t get clumpy (some small lumps are ok!).
  • Be careful not to over-mix the batter for the best texture!
  • Wipe the pan in between batches of pancakes so the butter doesn’t burn in the skillet.
  • Pay attention as your pancakes cook. If they’re browning too quickly then turn the heat down.
  • Non-stick or cast iron pans are best for pancakes. If the pancakes stick then be sure to add more butter or oil to the pan.
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Other Recipes to Try

If you enjoy these blueberry cornmeal pancakes, I recommend checking out some of these recipes:

Blueberry Cornmeal Pancakes

Print Pin
Prep Time 5 mins
Cook Time 10 mins
Serves 6 pancakes

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted, additional for serving
  • 2 cups blueberries
  • Vegetable oil, as needed
  • Maple syrup, as needed, for serving

Instructions:

  • Heat oven to 300ºF (170ºC).
  • In a large mixing bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. In another medium mixing bowl whisk together the buttermilk, eggs and melted butter until combined. Stir the wet ingredients into the dry until just combined. Stir in the blueberries.
  • Heat a medium non-stick skillet over medium-low heat. Add about 2 teaspoons of vegetable oil and heat until the oil is shimmering. Add about ½ cup of the pancake mixture to the pan and cook until bubbles appear and the underside is golden brown, about 2 minutes.
  • Use a spatula to carefully flip the pancakes and continue to cook until the pancakes are cooked through and golden brown, about an additional 2 minutes. Remove to a baking sheet and keep warm in the oven while repeating the cooking process with the remaining batter.
  • Serve hot, topped with butter and maple syrup.

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