Corn & Blueberry Pancakes – a delicious recipe with butter, sweet corn kernels, flour, cornmeal, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt the 4 T butter in a saute pan set over medium-high heat. Add the corn and saute for 1 minute, reserve.
2
Sift the flour, cornmeal, sugar, baking powder, baking soda, salt and allspice into a large bowl. In a separate bowl, whick together the egg, buttermilk, whole milk and sauted corn.
3
Add the we ingredients to the dry ingredients and mix util just combined (a few lumps are OK). Fold in blueberries.
4
Heat a griddle over medium high heat with a drop of water sprinkled on it sizzles. Pour scant 1/2 cupfuls of the batter onto the griddle and cook util the bubbles that form around the outside edges pop, 2 to 3 minutes. Flip the pancakes and cook the other sides until golden brown.
544
kcal
Calories
39
g
Fat
45
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 Tablespoons butter, 1 cup sweet corn kernels, 2/4 cup flour, 1/4 cup cornmeal, and more.
Yes, Corn & Blueberry 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.
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