Blueberry Cornmeal Pancakes Recipe

Name: Blueberry Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Cornmeal; 3/4 cups All-purpose Flour; 1/4 cups Sugar; 1 Tablespoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 2 cups Buttermilk; 2 whole Eggs; 1/4 cups Canola Oil; 1 cup Fresh Blueberries; 2 Tablespoons Butter, Melted, For Brushing On Your Griddle

Servings: persons

1-1/2 cup Cornmeal
3/4 cups All-purpose Flour
1/4 cups Sugar
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Buttermilk
2 whole Eggs
1/4 cups Canola Oil
1 cup Fresh Blueberries
2 Tablespoons Butter, Melted, For Brushing On Your Griddle

1
Whisk the first six ingredients (the dry ingredients) in a large bowl. Set aside.
2
Whisk buttermilk, eggs, and oil in a medium-sized bowl; add this to the dry ingredients and whisk to blend. Let stand for 20 minutes.
3
Preheat oven to 200F. Place a baking sheet in oven.
4
Preheat a griddle or heavy large skillet over medium heat, brush it with some melted butter.
5
Working in batches, spoon 1/2 cup of the batter onto griddle for each pancake. Sprinkle each of them with two tablespoons of blueberries. Cook until golden brown and just cooked through, about 2 minutes on each side. Transfer to your baking sheet that you placed in the warm oven to keep warm, while you continue making the remaining pancakes.
6
Serve with maple syrup. Makes 4 to 6 servings.

1244

kcal

Calories

118

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 11 ingredients. The key ingredients include: 1-1/2 cup Cornmeal, 3/4 cups All-purpose Flour, 1/4 cups Sugar, 1 Tablespoon 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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