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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 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.

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 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 Peach Cornmeal Pancakes | lifemadesimplebakes.com

Blueberry Peach Cornmeal Pancakes Recipe

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!
4.8 from 5 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 11 mins
Cook Time: 4 mins
Total Time: 15 mins
Servings: 10 medium pancakes
Calories: 154kcal
Print Recipe

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 eggs - separated
  • 3 tbsp unsalted butter - melted & cooled
  • 1/2 tsp vanilla extract
  • 1/3 cup peaches - diced
  • 1/2 cup blueberries* - OR quartered blackberries

Instructions

  • In a medium mixing bowl, whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt.
  • In a small mixing bowl, add the buttermilk, egg yolks, melted butter and vanilla extract. Lightly beat until combined.
  • In a small 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 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).
  • 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!
Nutrition Facts
Blueberry Peach Cornmeal Pancakes Recipe
Serving Size
 
1 pancake
Amount per Serving
Calories
154
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
45
mg
15
%
Sodium
 
272
mg
12
%
Potassium
 
147
mg
4
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
62
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments:

  1. 5 stars
    This has become one of our favorite breakfast recipes! My kids love these cornmeal pancakes, thank you for sharing another great recipe with us!

  2. 4 stars
    Overall these were good, I liked the slight crunch of the cornmeal, which was what I wanted from memories of cornmeal pancakes. Being dairy free I did have to make some substitutions such as grapeseed oil for the butter and a mixture of coconut milk, cashew milk and lemon juice for the buttermilk. I used frozen blueberries but was sorry I did because they turned my pancakes all blue. I also thought that more peaches were needed in the batter, as I only got one or two pieces in each pancake. They are good and I will make again with those couple additional changes.