Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes Recipe - Perfect for an easy, hearty breakfast or brunch with cornmeal and whole wheat flour

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!

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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!

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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:

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

Whisk to combine:

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

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

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

Then it’s ready for maple syrup:

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour

Enjoy!

Blueberry Cornmeal Pancakes Recipe - Perfect for a hearty breakfast or brunch with cornmeal and whole wheat flour
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5 from 1 vote

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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 584kcal

Ingredients

  • 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

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

Calories: 584kcal | Carbohydrates: 88g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 725mg | Fiber: 6g | Sugar: 19g

[Post updated from the archives with new photos in February 2016. Originally posted May 2011].

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