Blueberry Cornmeal Pancakes
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!
Of all the different ingredients you can add to a pancake, the only one I like is the mighty blueberry. That’s right, not a fan of the whole chocolate chip pancakes thing. Something about the pancakes and the chocolate doesn’t feel like they go together. The blueberries on the other hand get soft, sweet, and jammy, and remind me of that same burst you get when you eat a fresh blueberry muffin. I love it!
I’ve made many types of pancakes on this site, regular buttermilk pancakes made with all-purpose flour, these 100% Whole Wheat Pancakes that Actually Taste Good, and these pancakes right here, which are made with a mix of cornmeal, flour, and whole wheat flour. The combination of those three dry ingredients gives these pancakes a really hearty, interesting texture, and also great flavor. If you want to make these pancakes a fun color, you could swap in some blue cornmeal for the yellow. Let make some 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 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 it’s ready for maple syrup:
Blueberry Cornmeal Pancakes
- 1 tbsp lemon juice
- 2 cups milk
- 1 cup yellow or blue cornmeal
- 5 oz all purpose flour (1 cup, measured)
- 2.5 oz whole wheat flour (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
- 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!
[Post updated from the archives with new photos in February 2016. Originally posted May 2011].