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!
If you have leftover pancakes, they store very well. Either keep them in the fridge for a few days, or freeze them (here’s a post I did on How to Freeze and Reheat Pancakes).
Blueberry Cornmeal Pancakes
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!
Nutrition
Post updated March 2019. Originally posted May 2011.
Products used in this recipe:
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OMG! I’m so glad you loved the blue corn pancakes. I had totally been thinking of adding blueberries. They don’t grow here, but I have a huge bag in my freezer from my sister who lives in Washington state. She is totally obsessed with berry picking, and last she went practically every other weekend. I was just thinking of that when you were talking about berry picking the other day.
I have never seen blue cornmeal before. I will have to look the next time I go the store. Thanks!
Oh wow do these look fantastic!
Joanne, these pancakes look incredible and with fresh blueberries, oh my goodness. I bet they taste just as good as they look! Great photos and a beautiful blog you have here. Thanks for sharing!
Perfect stack….this would make my day to find these waiting for me for breakfast. 😉
ummmmm, omg these look delicious.
You have a wonderful site! And these pancakes look and sound scrumptious.
Have a very wonderful day!
Blessings, Catherine
I keep seeing these blue corn pancakes and they always get rave reviews. I have to put this recipe on my Sunday morning breakfast list.
Kristi
Yep, I concur — these look incredible! I’ve never tried blue corn but am in love with blueberries, so it’s probably safe to say these would be a hit with me!
Do you think the frozen berries would work in the recipe.? I have lots of those.
Yes, definitely! I don’t even think you’d need to thaw them since the blueberries are so small.
Can’t wait to try these! We usually make a bunch of pancakes and freeze them for quick breakfasts on school mornings. Do these freeze well?
Yes, pancakes freeze BEAUTIFULLY! I have a post coming up actually all about freezing pancakes and how to reheat them, but it sounds like you’re already on top of that.
Oh yes! Blue cornmeal would be very interesting!!!
This was my first time having cornmeal in my pancakes and I loved the texture
I had these at a restaurant in Minneapolis recently (French Meadow) and they were completely gluten free so I decided to attempt to make them. My flour mixture was 1 cup blue cornmeal, half cup quinoa flour, and half cup yellow cornmeal. In addition I substituted stevia for the brown sugar. Everything else is the same. The result? A bit on the dry side so I will have to play with the flour ratio but with maple syrup, they’re are delicious!