Cornmeal Pancakes with Blueberries Recipe

Name: Cornmeal Pancakes with Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cornmeal; 1/2 cup whole grain pastry flour; 1/2 cup unbleached all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups buttermilk; 3 tablespoons butter, melted; 3 large eggs, separated; 2 tablespoons honey; 6 tablespoons (about) butter; 2 cups (about) fresh blueberries, or frozen, unsweetened, thawed, drained; Maple syrup

Servings: persons

1 1/4 cups cornmeal
1/2 cup whole grain pastry flour
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3 tablespoons butter, melted
3 large eggs, separated
2 tablespoons honey
6 tablespoons (about) butter
2 cups (about) fresh blueberries, or frozen, unsweetened, thawed, drained
Maple syrup

1
Preheat oven to 200F.
2
Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl.
3
Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend.
4
Add to dry ingredients and stir until blended.
5
Beat egg whites in another medium bowl until stiff but not dry.
6
Fold whites into batter in 2 additions.
7
Melt 2 tablespoons butter in heavy large skillet over medium heat.
8
Drop batter by 1/4 cupfuls into skillet.
9
Sprinkle each pancake with 2 tablespoons blueberries.
10
Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes.
11
Turn pancakes over.
12
Cook until bottoms are golden brown, about 2 minutes.
13
Transfer pancakes to large baking sheet.
14
Place pancakes in oven to keep warm.
15
Repeat with remaining batter and blueberries, adding more butter to skillet as necessary.
16
Serve hot with maple syrup.

1387

kcal

Calories

126

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/4 cups cornmeal, 1/2 cup whole grain pastry flour, 1/2 cup unbleached all purpose flour, 1 teaspoon baking powder, and more.

Yes, Cornmeal Pancakes with Blueberries 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 Blueberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions