Blueberry Cornmeal Pancakes Recipe

Name: Blueberry Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour (whole Wheat Flour May Be Substituted); 3/4 cups Finely Ground Cornmeal; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; 1-1/2 cup Buttermilk (more To Reach Desired Consistency If Needed); 3 Large Eggs; 1 Tablespoon Vegetable Or Canola Oil; 2 teaspoons Pure Vanilla Extract; 1-1/2 cup Fresh Blueberries, Divided; Butter And 100% Pure Maple Syrup (for Serving)

Servings: persons

1
In a large bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
2
In another bowl, whisk together the buttermilk, eggs, oil and vanilla extract. Pour dry ingredients into the wet. Fold the ingredients together until just moistened. Do not overmix. Very gently, fold in 1 cup blueberries.
3
Preheat a griddle pan or large non-stick skillet over medium heat. Spray with nonstick spray. Scoop out pancake batter in 1/4-cup portions and dollop on the hot pan, working in batches. Flip pancakes when the top is bubbly and bottom is set and brown, about 4 minutes. Cook for an additional 2-3 minutes on the other side. Remove from heat and repeat until you've used all of the pancake batter.
4
Serve pancakes with a pat of butter and drizzle with maple syrup. Sprinkle remaining blueberries on top and enjoy!

493

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 10 ingredients. The key ingredients include: 1 cup All-purpose Flour (whole Wheat Flour May Be Substituted), 3/4 cups Finely Ground Cornmeal, 1 Tablespoon Baking Powder, 1/2 teaspoons Kosher Salt, 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