Blueberry-Cornmeal Pancakes

These cornmeal blueberry pancakes are the perfect way to stary a cold morning!
Course Breakfast
Cuisine American
Keyword Cornmeal Blueberry Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 418kcal
Author Heather Cheney


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup + 2 tsp sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup whole milk
  • 3 tablespoons butter melted and cooled, plus more for griddle
  • 1 large egg lightly beaten
  • 2 cups blueberries


  • Melt butter in a small bowl and let cool. Whisk together flour, cornmeal, 1/4 C sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  • Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 teaspoons of 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 1-2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle as needed.




Serving: 1serving | Calories: 418kcal | Carbohydrates: 67g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 913mg | Potassium: 451mg | Fiber: 4g | Sugar: 25g | Vitamin A: 430IU | Vitamin C: 8.1mg | Calcium: 194mg | Iron: 2.5mg