Blueberry Peach Cornmeal Pancakes

Light, fluffy and fruity, these blueberry peach cornmeal pancakes are delicious twist on a classic. They’re a great way to use up ripe summer fruit!

Blueberry Peach Cornmeal Pancakes | lifemadesimplebakes.com

The first time I made cornmeal pancakes it didn’t go so well. They were flat, rubbery and way too gritty. Yum, right? ????????I tried, and tried again. The third time was the charm! These pancakes are fluffy, lightly sweet and have cornmeal flavor without being overly crunchy. Toss in some fresh peaches and blueberries and you’ve got a delicious, summery breakfast.

Blueberry Peach Cornmeal Pancakes | lifemadesimplebakes.com

Let’s hop in the kitchen and get started! In a medium mixing bowl, whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt. Then, in a small mixing bowl, add the buttermilk (use the real stuff guys), egg yolks, melted butter and vanilla extract. Lightly beat until combined. In a small mixing bowl beat the egg white until stiff peaks form (it shouldn’t take too long), then set aside. Add the wet ingredients to the dry ingredients and mix just until combined, being careful to not over-mix. Gently fold in the peaches, berries and beaten egg whites. Allow the batter to rest for 5 minutes before using (this will help the batter thicken even more).

Blueberry Peach Cornmeal Pancakes | lifemadesimplebakes.com

Place a large skillet over medium-low heat and lightly butter. Scoop the batter out using ¼ measuring cup and pour into the center of the heated pan. Allow the pancakes to cook approximately 2-3 minutes or until you see small bubbles on the surface of the pancake. Flip, and cook for an additional minute or two. The pancakes should be lightly golden brown in color.

Blueberry Peach Cornmeal Pancakes | lifemadesimplebakes.com

Grab a plate, pile ’em high and top them with extra fruit and drizzle of maple syrup. They’ll disappear right before your eyes! Enjoy! ????

Blueberry Peach Cornmeal Pancakes
 
Prep time
Cook time
Total time
 
Author:
Yield: 10-12 medium pancakes
Ingredients
  • 1 c. all-purpose flour
  • ½ c. yellow cornmeal
  • 1 tbsp. granulated sugar
  • 1 tbsp. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher sea salt
  • 1¼ c. buttermilk (do not use subsitutes)
  • 2 eggs, separated
  • 3 tbsp. unsalted butter, melted and cooled
  • ½ tsp. vanilla extract
  • ⅓ c. diced peaches
  • ½ c. blueberries* (or quartered blackberries)
Directions
  1. In a medium mixing bowl, whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt.
  2. In a small mixing bowl, add the buttermilk, egg yolks, melted butter and vanilla extract. Lightly beat until combined.
  3. In a small bowl beat the egg whites until stiff peaks form; set aside.
  4. Add the wet ingredients to the dry ingredients and mix just until combined, being sure to not over-mix. Gently fold in the peaches, berries and egg whites. Allow the batter to rest for 5 minutes before using (this will help the batter thicken even more).
  5. Place a pan over medium-low heat and lightly butter. Scoop the batter out using ¼ measuring cup and pour into the center of the heated pan. Allow the pancakes to cook approximately 2-3 minutes or until you see small bubbles on the surface of the pancake. Flip, and cook for an additional minute or two. The pancakes should be lightly golden brown in color.
Notes
*I personally like to use smaller blueberries for pancakes, frozen ones will work too.
-This recipe works well for waffles too. I'd suggest swapping out a tablespoon of flour for a tablespoon of cornstarch.
-Don't have fruit? Try adding bits of cooked bacon or sausage to these for something more savory!


Recipe source: Life Made Simple