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.
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:
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
- 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
- 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 March 2019. Originally posted May 2011.