Blueberry Cornmeal Pancakes

The last couple of days have included a lot of things that make me very happy.  Visit from my best friend?  Check.  Staying at a beautiful home in the country to escape my non-air conditioned house for a few days?  Check.  Napping in a hammock?  Check.  Brandi Carlile concert at Frederik Meijer Gardens (absolutely amazing show)?  Check.  What could possibly be icing on this cake?  Blueberry cornmeal pancakes, of course!  I wish I could claim this one as my own but I have Martha to thank for the recipe, of course.  The photo is all mine, though–we devoured these with Michigan maple syrup with the sun streaming through the kitchen windows.  Ahhhhhhh….!

Blueberry-Cornmeal Pancakes

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup whole milk
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
  • 1 large egg, lightly beaten
  • 2 cups (1 pint) blueberries
  • Butter, for serving
  • Pure maple syrup, for serving
  1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  2. Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle  1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with butter and maple syrup.
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5 thoughts on “Blueberry Cornmeal Pancakes

  1. Carole

    Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

    Reply
  2. Barb Palmer

    The pancakes taste wonderful but there is way too much liquid compared to the amount of flour. I tried putting 1/3 cup of batter on the griddle and it spread out so much that I could only fit 2 pancakes on. They were so incredibly thin and broke up when they were turned. I increased the amount of flour to 2 cups and tried again and they were great consistency and I only used 1/4 cup on my griddle.

    Reply
  3. Carole

    Aura, thank you for linking this in to Food on Friday: Corn. Sorry I am late visiting but I have been out of town with limited bandwidth…sigh

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

    Reply
  4. Sandra

    Loved the cornmeal in the pancakes.
    I did omit the extra milk and butter requested in the recipe.
    This is now a family favourite.
    Thank you.
    🙂

    Reply

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