Polenta Pancakes with Warm Berry Sauce Recipe

Name: Polenta Pancakes with Warm Berry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coarse-ground cornmeal; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 tablespoons sugar; 2 eggs, beaten; 4 cups buttermilk; 1/4 cup unsalted butter, melted; 1 cup raspberries; 1 cup blueberries; 1 cup blackberries; 1/2 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 tablespoons cornstarch; 1/4 cup cold water

Servings: persons

1 1/2 cups coarse-ground cornmeal
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 eggs, beaten
4 cups buttermilk
1/4 cup unsalted butter, melted
1 cup raspberries
1 cup blueberries
1 cup blackberries
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1/4 cup cold water

1
Place dry ingredients in a stainless steel bowl and whisk to combine.
2
Fold in eggs and buttermilk with a spoon or rubber spatula.
3
Stir in melted butter and set aside batter to rest for at least 1 hour.
4
Heat a nonstick griddle over medium heat.
5
Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges.
6
Flip pancakes and continue cooking on second side until set and golden brown.
7
Keep warm in a 200 degree F oven until ready to serve.
8
Sauce:
9
In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil.
10
In a small bowl, combine cornstarch and water, stirring until it dissolves.
11
Add the cornstarch slurry to the sauce to thicken.
12
Stir until smooth and simmer slowly for 2 to 3 minutes.
13
To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.

2294

kcal

Calories

202

Fat

116

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 18 ingredients. The key ingredients include: 1 1/2 cups coarse-ground cornmeal, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Polenta Pancakes with Warm Berry Sauce 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!

Polenta Pancakes with Warm Berry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions