Blueberry Cornmeal Pancakes Recipe

Name: Blueberry Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup cornmeal; ½ cup whole wheat pastry flour; ¾ cup white flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 eggs; 2 cups milk; 2 tablespoons sunflower oil; 1 cup blueberries; 2 tablespoons butter; hot maple syrup

Servings: persons

¾ cup cornmeal
½ cup whole wheat pastry flour
¾ cup white flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups milk
2 tablespoons sunflower oil
1 cup blueberries
2 tablespoons butter
hot maple syrup

1
Mix dry ingredients together in a bowl.
2
In a separate bowl, beat eggs.
3
Add milk and oil.
4
Mix dry ingredients into wet; stir enough to moisten.
5
Add blueberries and mix gently.
6
Heat griddle or fry pan over medium heat.
7
When hot, add 1 teaspoon butter, quickly spread over pan and pour in 1/2 cup of pancake batter for each pancake.
8
Cook the pancakes until bubbles appear on top, flip over and cook another 1-2 minutes until done.
9
Serve with hot maple syrup.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup cornmeal, ½ cup whole wheat pastry flour, ¾ cup white flour, 2 teaspoons baking powder, and more.

Yes, Blueberry Cornmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cornmeal Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions