Cornmeal Pancakes With Blueberry Maple Syrup Recipe

Name: Cornmeal Pancakes With Blueberry Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For pancakes; 3/4 cup all-purpose flour; 1/2 cup cornmeal; 3 tablespoons light brown sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/8 teaspoon baking soda; 1/8 teaspoon nutmeg, freshly grated; 2 large eggs, separated and at room temp; 1 cup buttermilk, room temp; 1/2 cup milk, room temp; 3 tablespoons unsalted butter, melted; 1/2 teaspoon vanilla extract; For blueberry syrup; 1 cup blueberries; 1/4 cup maple syrup; 1 cinnamon stick; 1 tablespoon unsalted butter; 1 teaspoon lemon juice

Servings: persons

For pancakes
3/4 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon nutmeg, freshly grated
2 large eggs, separated and at room temp
1 cup buttermilk, room temp
1/2 cup milk, room temp
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
For blueberry syrup
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tablespoon unsalted butter
1 teaspoon lemon juice

1
Preheat oven to 200 degrees.
2
Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
3
In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
4
Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
5
Whip egg whites until they have soft peaks.
6
Fold the whipped egg whites into the batter.
7
Heat a large nonstick skillet over medium heat.
8
Lightly coat the surface with butter.
9
Pour about 1/4 cup of the batter into the skillet for each pancake.
10
Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
11
Flip pancakes and cook for another minute or so on the other side.
12
Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
13
Serve pancakes with warm blueberry syrup.
14
For the syrup:
15
toss the blueberries and maple syrup in a small saucepan.
16
Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
17
Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

873

kcal

Calories

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

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

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 19 ingredients. The key ingredients include: For pancakes, 3/4 cup all-purpose flour, 1/2 cup cornmeal, 3 tablespoons light brown sugar, and more.

Yes, Cornmeal Pancakes With Blueberry Maple 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 Blueberry Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions