Blueberry Peach Cornmeal Pancakes
Prep time
Cook time
Total time
Yield: 10-12 medium pancakes
  • 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)
  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 ΒΌ 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.
*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
Recipe by Life Made Simple at