Blueberry Cornmeal Pancakes

These Blueberry Cornmeal Pancakes have a hearty texture, with a combination of cornmeal, flour, and whole wheat flour. The blueberries get sweet and jammy, and add a nice pop of fresh flavor!

While I always enjoy a batch of fluffy Buttermilk Pancakes, over the years I’ve loved playing around with all different kinds of ingredients and textures for this classic breakfast staple.

Cinnamon Roll Pancakes and Carrot Cake Pancakes are some of the more whimsical versions I’ve made, while Whole Wheat Pancakes are one of my favorites for a fluffy texture and hearty flavor.

But the award for most hearty texture of all goes to these Cornmeal Pancakes.

Made with a mix of cornmeal, flour, and whole wheat flour, the combination of those three dry ingredients gives these pancakes a really toothsome, interesting texture, and also great flavor.

And if you want to make these pancakes a fun color, you could swap in some blue cornmeal for the yellow!

The other touch I like to add is some fresh blueberries, which get soft, sweet, and jammy as you cook them.

It gives you that same burst you get when you eat a fresh blueberry muffin. It’s wonderful!

How to Make Cornmeal Pancakes:

To assemble the dry ingredients, combine cornmeal, flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt:

Whisk to combine:

For the wet ingredients, combine melted butter, eggs, and a mixture of lemon and milk:

Whisk to combine, then add this to the dry ingredients:

Stir only enough until the flour disappears, and make sure to leave some lumps:

Portion out scoops of the batter onto a hot griddle, then sprinkle on some fresh blueberries:

After a couple minutes, when there are bubbles on the surface that have just popped, you can flip the pancakes over:

Stack the pancakes up high and add a scoop of butter:

Then they’re ready for a drizzle of pure maple syrup:

Crepes and this Dutch Baby Pancake are some of my other favorite variations to make for breakfast. Enjoy!

How to Freeze Pancakes:

First let the pancakes cool completely, then follow one of these two methods so the pancakes don’t stick to each other:

For the first method, place the pancakes on a sheet pan in a single layer, making sure they aren’t touching each other, and freeze for 30-60 minutes, until they are completely frozen. Then you can remove the pancakes and place them in a large plastic bag. This way they won’t stick to each other, and you can take out as many pancakes as you’d like.

For the second method, stack the pancakes between wax paper or parchment paper, and place those stacks in a resealable bag to freeze. This will keep them separated so they don’t freeze stuck together.

Freeze the pancakes for up to two months.

How to Reheat Pancakes:

Here are three methods for reheating, either by using the microwave, oven, or toaster:

Microwave Method (my favorite):

Place 1 to 5 frozen pancakes on a microwave-safe plate. Cook uncovered at 20 seconds for 1 pancake, 30 seconds for 2 pancakes, 40 seconds for 3 pancakes, 50 seconds for 4 pancakes, and 60 seconds for 5 pancakes. Exact timing will depend on the strength of your microwave, but this is a good guideline.

Oven Method:

This is great for a larger numbers of pancakes. Preheat the oven to 350F. Place the desired number of frozen pancakes into a foil packet. Or place pancakes in a flat layer on a sheet pan and cover the pan tightly with foil. Just make sure you seal tightly to prevent the pancakes from getting dry. Bake for about 10 minutes, until the pancakes are warm and soft. 

Toaster Method:

This is my least favorite method, but it does work. You are limited to only one pancake per slot, and need to watch to make sure the pancakes don’t become crispy or overcook. Time varies depending on toaster settings.

Blueberry Cornmeal Pancakes

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

These Blueberry Cornmeal Pancakes have a hearty texture to them, with a combo of cornmeal, flour, and whole wheat flour. The blueberries get sweet and jammy, and add a nice pop of fruity flavor!

Print Recipe Pin Recipe

5

reviews
Leave a Review »

Ingredients

• 1 tbsp lemon juice
• 2 cups milk
• 1 cup yellow or blue cornmeal
• 5 oz all purpose flour, by weight (1 cup, measured)
• 2.5 oz whole wheat flour, by weight (1/2 cup, measured)
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 4 tbsp melted butter
• 1 dry pint fresh blueberries
• butter or oil for the griddle

Instructions 

• Whisk together the lemon juice and milk and set it aside to curdle and thicken.
• In a large bowl, whisk to combine the cornmeal, flours, brown sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk to combine the milk, eggs, and melted butter. Whisk the wet ingredients into the dry, and stir just enough for the dry ingredients to disappear. Don't try to stir out the lumps.
• Heat a large griddle or cast iron skillet over medium heat. Grease the pan with butter or oil and portion scoops of your batter onto the pan (I used this large scoop). Add about 10 (or more) blueberries by placing them on top. Cook for a couple minutes, until you see bubbles on the top. That's your indication to flip! Cook for another minute, then remove from the pan. Cook the rest of the pancakes, and enjoy with some maple syrup!

Notes

If you have leftovers, see blog post for instructions on freezing and reheating.

Nutrition

Calories: 560kcal, Carbohydrates: 81g, Protein: 16g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 121mg, Sodium: 642mg, Potassium: 678mg, Fiber: 6g, Sugar: 12g, Vitamin A: 595IU, Vitamin C: 1.7mg, Calcium: 282mg, Iron: 4.1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast

Cuisine: American

Author: Joanne Ozug

Post updated March 2019. Originally posted May 2011.