blueberry cornmeal pancakes

August 19, 2011

I’ve got this weekend’s breakfast taken care of for you. Don’t worry, you can thank me later. Blueberries won’t be in season much longer so grab a pint while these juicy, lusty, pops of sweetness are still around. There are all sorts of fun and fancy things you can do with blueberries: pies, crumbles, muffins, buckles, cakes, syrups, jams….all sorts.

But let’s take a moment to consider the humble pancake. Crisp on the outside and soft, light and fluffy inside. These ones have a a slight crunch to them from the cornmeal alongside mind-bending pops of warm blueberry and maple syrup. Try them this weekend and I promise you’ll be glad you did.

Blueberry Cornmeal Pancakes
adapted from Martha Stewart Living


  •     1 cup all-purpose flour
  •     1/2 cup cornmeal
  •     1/4 cup sugar
  •     1 1/4 teaspoons baking powder
  •     1 teaspoon coarse salt
  •     1/2 teaspoon baking soda
  •     1 1/2 cups low-fat buttermilk
  •     1/4 cup milk
  •     1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
  •     1 large egg, lightly beaten
  •     2 cups (1 pint) blueberries
  •     Pure maple syrup, for serving


  1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  2. Preheat oven to 200F. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with maple syrup.

Note: This batter is going to be thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake might not form, so flip when the edges start to set.

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{ 11 comments… read them below or add one }

brandi August 19, 2011 at 8:49 am

want to come to VA and make pancakes this weekend? I’ll give you coffee! :)

these look perfect.


Laurie Jesch-Kulseth August 19, 2011 at 9:02 am

Fresh blueberries are the best! I love the cornmeal in the pancakes, too.


Jen at The Wholehearted Life August 19, 2011 at 9:11 am

Nom….lusty pops of blueberry lusciousness :). These look fantastic and I have some pretty outstanding corn meal from Mill City Market! My family thanks you already, lol!


thelittleloaf August 19, 2011 at 1:44 pm

Just discovered your blog via London Bakes on Twitter…these pancakes look epic! I don’t make american pancakes that often but I’m going to have a go at your recipe this weekend (once I’ve worked out the cup conversions!). I always keep blueberries in the freezer and the rest is storecupboard ingredients so pretty much sorted.

Just one question – as an English girl stateside do you stick to plain maple syrup, or do you eat them with bacon?!


Angharad August 22, 2011 at 8:59 am

Hi! I’m really glad you found me – hope you’ll give the pancakes a go and let me know how you liked them! I have to say that I’m not averse to the bacon with pancakes/maple syrup thing – I love a sweet/salty combination!


Sarah@The Flying ONION August 20, 2011 at 7:59 am

Oh my word. You described the perfect pancake perfectly. Crunchy on the outside, soft and fluffy on the in. Beautiful pics and I can’t wait to try this recipe! Cornmeal sounds like a great addition. :D


holly August 22, 2011 at 10:19 am

these look right up my alley! i am OBSESSED with cornmeal lately – i am literally putting it in everything i can. oatmeal, black bean burgers, as a polenta…the list goes on.


holly August 22, 2011 at 10:20 am

p.s. your new camera is producing some VERY lovely photos!


Jessica March 8, 2012 at 7:17 am

Hi! I was just going through your recipes and found this one! I’m in the UK and have always wanted to live in the US so your blog is so interesting! (Plus the food is gorgeous!) I just was wondering if polenta is okay to use as cornmeal? I don’t ever see cornmeal in the shops round where I live and am never 100% if it’s okay to use?

Thanks very much!


Angharad March 8, 2012 at 8:47 am

As far as I’m aware (and until someone corrects me!) polenta is essentially finely/coarsely ground cornmeal so I think you should be fine using it. I imagine the texture might be slightly different but it should work! Do let me know if you try it won’t you? I’d be really interested to hear!


Kate September 2, 2013 at 2:01 pm

I just made these for Labor Day weekend and they have pushed my beloved buckwheat pancakes out of the way to become my new favorite pancake! I love the pleasantly sandy crunch these have. And we added lemon zest, because lemon + blueberries is always lovely.


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