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.
Servings: 10 medium pancakes
Calories: 155kcal
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 1/3 cup blueberries
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 1/3 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 1/4 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 1/3 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
