Cornmeal Pancakes (With Blackberry Syrup) Recipe

Name: Cornmeal Pancakes (With Blackberry Syrup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 1-1/2 cup (scant) All-purpose Flour; 1-1/2 cup Heaping Yellow Cornmeal; 1/2 teaspoons Salt; 3 Tablespoons Baking Powder; 4 Tablespoons Sugar; 2-1/4 cups Whole Milk (more If Needed); 2 whole Large Eggs; 3 teaspoons Vanilla; 4 Tablespoons Butter, Melted; Blackberry Syrup; 1 pint Blackberries; 1 cup Sugar; 1/2 cups Water; 2 Tablespoons Cornstarch; Extra Butter For Serving; Maple Or Pancake Syrup For Serving (optional)

Servings: persons

Pancakes
1-1/2 cup (scant) All-purpose Flour
1-1/2 cup Heaping Yellow Cornmeal
1/2 teaspoons Salt
3 Tablespoons Baking Powder
4 Tablespoons Sugar
2-1/4 cups Whole Milk (more If Needed)
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter, Melted
Blackberry Syrup
1 pint Blackberries
1 cup Sugar
1/2 cups Water
2 Tablespoons Cornstarch
Extra Butter For Serving
Maple Or Pancake Syrup For Serving (optional)

1
Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
2
In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
3
Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.
4
In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it's nice and thick.
5
Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.
6
Stack three pancakes, placing a pat of butter between each pancake. Drizzle with warm maple syrup, then spoon blackberry syrup over the top. Dig in!

616

kcal

Calories

Fat

105

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 17 ingredients. The key ingredients include: Pancakes, 1-1/2 cup (scant) All-purpose Flour, 1-1/2 cup Heaping Yellow Cornmeal, 1/2 teaspoons Salt, and more.

Yes, Cornmeal Pancakes (With Blackberry Syrup) 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!

Cornmeal Pancakes (With Blackberry Syrup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions