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Blueberry Cornmeal Pancakes

The cornmeal creates a crisp crust on the outside of the pancakes while the flour keeps them light and fluffy.
Course Breakfast
Cuisine American
Keyword blueberry, corn, cornmeal, pancake
Prep Time 5 minutes
Cook Time 10 minutes
Servings 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.