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; 1/2 cups Cornmeal; 4 Tablespoons Sugar, Divided; 1-1/4 teaspoon Baking Powder; 1 teaspoon Coarse Salt; 1/2 teaspoons Baking Soda; 1-1/2 cup Low-fat Buttermilk; 1/4 cups Milk; 3 Tablespoons Unsalted Butter, Melted And Cooled, Plus More For Griddle; 1 whole Large Egg, Lightly Beaten; 2 cups Blueberries; Pure Maple Syrup, For Serving

Servings: persons

1 cup All-purpose Flour
1/2 cups Cornmeal
4 Tablespoons Sugar, Divided
1-1/4 teaspoon Baking Powder
1 teaspoon Coarse Salt
1/2 teaspoons Baking Soda
1-1/2 cup Low-fat Buttermilk
1/4 cups Milk
3 Tablespoons Unsalted Butter, Melted And Cooled, Plus More For Griddle
1 whole Large Egg, Lightly Beaten
2 cups Blueberries
Pure Maple Syrup, For Serving

1
1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
2
2. Preheat oven to 200F. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle the batter with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until the other side is golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven (on low heat). Serve with maple syrup.
3
Note: This batter is going to be thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake might not form, so flip when the edges start to set.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 cups Cornmeal, 4 Tablespoons Sugar, Divided, 1-1/4 teaspoon 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.

Blueberry Cornmeal Pancakes

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