The last time that I made
cornbread I tried serving it with maple syrup and it reminded me of pancakes. My next thought of course was, why not try cornmeal pancakes? With all of the fresh local blueberries available right now blueberry pancakes are often on my mind and I figured that it was the perfect time to try some blueberry cornmeal pancakes. The blueberry cornmeal pancakes came together quickly and easily and they turned out great! They were nice and golden brown on the outside and light and fluffy and filled with blueberry goodness on the inside. Blueberries and maple syrup are a great combo and I could not resist drowning these blueberry pancakes in maple syrup and topping them with a dab of melting butter to finish them off. I really enjoyed the texture that the cornmeal added to the pancakes and I am definitely going to be making cornmeal pancakes again.
Blueberry Cornmeal Pancakes
ingredients
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons unsalted butter (melted)
- 1 cup blueberries
directions
- Mix the flour, cornmeal, baking powder, sugar and salt in a large bowl.
- Mix the buttermilk, eggs and butter in another bowl.
- Mix the wet and dry ingredients making sure to not over mix.
- Mix in the blue berries.
- Heat a pan and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Blueberry Cottage Cheese Pancakes
Blueberry Oatmeal Pancakes
Cottage Cheese Cornbread
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Blueberry Cheesecake Pancakes
Seven Layer Dip Cornmeal Pancakes
Jalapeno Cornbread
Blueberry Zucchini Pancakes
Honey Lemon Zucchini Pancakes
Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes)
Pancakes make me so happy, as does cornbread. These sound like the perfect marriage of the two!
Cornmeal pancakes are delicious, and with blueberries and maple syrup, they are to die for!
Cheers,
Rosa
Kevin, this is a great idea! I think I would love the texture of these.
Ohhh what a nice brunch recipe idea! I am printing it right now and saving it for this week-end 🙂
That looks scrumptious and comforting.
Oh, these look killer! I have a 2lb. container of blueberries in the fridge, too! I'm thinking breakfast for dinner tonight!!
Simply delicious! Thanks for pointing me in the right direction.
That's looks too gud Kevin..nice combo
YUMMMM! Those looks so good. I'm craving pancakes now.
I made some blueberry pancakes a couple of weeks back and I loved them! Now I need to try the cornmeal version.
I love cornmeal pancakes; they must be great with blueberries!
It's like adding a bit savory to the sweet. And texture too.
This is a neat idea. I'm always looking for new twists on pancakes but I'd never thought of using cornmeal before. They look scrumptious.
Kevin, these look awesome! I have missed seeing your creativity. Will have to give these a try soon!
don't you love that 'crunch' cornmeal lends to pancakes? love that, love this Kevin!
These look DEE-licious. Reminds me of my father, who used to make pancakes with any kind of grain he could lay his hands on, including cornmeal, whole wheat flour, ground oats, buckwheat and something called triticale (sp?). The latter was something he saw in a "Star Trek" episode, and when he came across it in a health food store, he just had to have it for his Saturday morning pancakes.
It's been years, but I still often feel like something is missing unless there's a little extra texture to my pancakes.
I just had a measly little piece of toast for breakfast, then I see this.
I want some pancakes. I want those int he picture!
Ah ha…I just left a comment on my blog sister's blog about great minds thinking alike (our last posts were both pancake recipes). Then I find you've shared an amazing pancake recipe as well! Perhaps you're our long-lost blog brother? 😉
Looks amazing, Kevin! Definitely fork worthy.
I just made cornmeal pancakes this morning. Gotta love them. Blueberry-cornmeal is my favorite. So so good.
I die each time I see blueberries and cornmeal in one recipe. It's heaven. Thanks!
We had these at "Cafe this way" in Bar Harbor, Maine and they were the best breakfast EVER!
I'll have to print this and make them for my hubby – thanks!
What delicious sounding pancakes – yum!
oooohhhhhhh never thought of this, looks wonderful!
Those pancakes would be perfect with Lyle's Golden Syrup.
I've often wondered about adding cornmeal to my pancakes…I definitely need to give it a try. Thanks for the inspiration!
I used to love IHOP's cornmeal pancakes, but they took it off the menu. Now I can use your recipe to make something even better (=blueberries). Thanks!
yum, I could go for a thick stack of these blueberry pancakes right about now!
I made these last night and they were excellent! The cornmeal really complements the bluberries. Thanks for the recipe.
Are these similar to what are called corncakes?
This sounds like a yummy change from my usual breakfast routine!
I am heading to the kitchen right now to make something with blueberries.
Throw some mini chocolate chips in with the blueberries…it takes these pancakes to a new level of tasty.
I made these yesterday morning. They were the best pancakes I've made in awhile, and so easy to put together.
Since finding this recipe, I have made these pancakes every few weeks, switching up the fruit or adding nuts depending on what's available.
I've decided that cornmeal makes the best pancakes, period. I'm getting to the point where I've memorized the recipe!
I made these the other morning and they were awesome! I've been toying with the idea of cornmeal pancakes – i have a bottle of prickly pear syrup that i suspect would go nicely with strawberry cornmeal pancakes.
Anyway, these were awesome drenched in my beloved maple syrup. I threw your link up on my blog.
Great pancakes. Substituted Manini's gluten free flour but kept everything else the same and they were flavorful and hearty.