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!

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 blueberry peach cornmeal 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.

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).

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.

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

Blueberry Cornmeal Pancakes Recipe

Summery mornings feel even sweeter with Blueberry Cornmeal Pancakes, filled with juicy blueberries, buttery soft texture, and the simple comfort of a homemade breakfast.

4.80 from 5 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 11 minutes mins

Cook Time: 4 minutes mins

Total Time: 15 minutes mins

Servings: 10 medium pancakes

Calories: 155kcal

Author: Andrea

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Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 1/2 cup yellow cornmeal
• ▢ 1 tbsp granulated sugar
• ▢ 1 tbsp brown sugar
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp kosher sea salt
• ▢ 1 1/4 cup buttermilk - DO NOT USE SUBSTITUTES
• ▢ 2 large eggs - separated
• ▢ 3 tbsp unsalted butter - melted & cooled
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 cup blueberries* - OR quartered blackberries

Optional

• ▢ 1/3 cup diced peaches** - OR replace with an extra ⅓ cup blueberries

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Instructions

• In a medium mixing bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• In a small mixing bowl, combine the buttermilk, egg yolks, melted butter, and vanilla extract. Lightly beat until well mixed.
• In a separate bowl, beat the egg whites until stiff peaks form; set aside.
• Add the wet ingredients to the dry ingredients and mix just until combined, being careful not to overmix. Gently fold in the blueberries, diced peaches (or an additional ⅓ cup of blueberries), and egg whites. Let the batter rest for 5 minutes to thicken slightly.
• Set a pan over medium-low heat and lightly butter the surface. Scoop the batter using a ¼ measuring cup and pour it into the center of the pan. Cook for 2–3 minutes, or until small bubbles appear on the surface. Flip, and cook for 1–2 more minutes, until golden brown.

NOTES

*I like using smaller blueberries for pancakes; frozen blueberries work well too.

**If you prefer all-blueberry pancakes, you can skip the peaches and add an extra ⅓ cup of blueberries instead.

-This recipe also works for waffles by swapping a tablespoon of flour for a tablespoon of cornstarch.

-Add cooked bacon or sausage pieces for a savory twist when fruit is not available.

STORE Blueberry Peach Cornmeal Pancakes by letting them cool completely, then stacking them with a small piece of parchment paper between each one to prevent sticking. Place them in an airtight container in the refrigerator for up to 3 days.

To FREEZE, lay the pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 2 months. To REHEAT, microwave pancakes for 20–30 seconds or warm them in a skillet over low heat until heated through.

Nutrition

Serving: 1pancake | Calories: 155kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 316mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg