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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