Cornmeal Pancakes with Blueberry Syrup Recipe

Name: Cornmeal Pancakes with Blueberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint blueberries; 1 cup sugar; 2 tablespoons cornstarch; 1 1/2 heaping cups yellow cornmeal; 1 1/2 cups all-purpose flour; 1/4 cup sugar; 2 tablespoons baking powder; 1/2 teaspoon kosher salt; 2 1/4 cups whole milk, plus more if needed for thinning; 1 tablespoon white vinegar; 1 tablespoon vanilla; 2 large eggs; 4 tablespoons salted butter, melted, plus additional melted butter for the skillet; Pats of butter, for serving; Maple syrup, for serving, optional

Servings: persons

1 pint blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 heaping cups yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk, plus more if needed for thinning
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter, melted, plus additional melted butter for the skillet
Pats of butter, for serving
Maple syrup, for serving, optional

1
For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water.
2
Bring to a gentle boil and cook for 5 minutes on low.
3
Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries.
4
Remove from the heat when it's nice and thick.
5
For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl.
6
In a separate bowl, mix the milk, vinegar, vanilla and eggs.
7
Pour the milk mixture into the dry ingredients, stirring gently.
8
Stir in the melted butter.
9
If the batter is overly thick, splash in a small amount of milk.
10
Heat 1 tablespoon melted butter in a skillet over medium-low heat.
11
When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side.
12
Remove from the skillet and keep warm.
13
Continue with the remaining batter, using more melted butter as needed
14
Stack some pancakes for each serving, placing a pat of butter on top.
15
Drizzle with warm maple syrup if desired, then spoon the blueberry syrup over the top.
16
Dig in!

755

kcal

Calories

Fat

126

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 15 ingredients. The key ingredients include: 1 pint blueberries, 1 cup sugar, 2 tablespoons cornstarch, 1 1/2 heaping cups yellow cornmeal, and more.

Yes, Cornmeal Pancakes with Blueberry 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 Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions