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Blueberry Cornmeal Pancakes

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6


  • 1 cup all-purpose flour whole wheat flour may be substituted
  • 3/4 cup finely-ground cornmeal
  • 1 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups buttermilk more to reach desired consistency if needed
  • 3 large eggs
  • 1 tablespoon vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh blueberries divided
  • butter and 100% pure maple syrup for serving


  • In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside.
  • In another bowl, whisk together the buttermilk, eggs, oil and vanilla extract.
  • Pour the dry ingredients into the wet. Fold the ingredients together until just moistened. Do not overmix. Very gently, fold in 1 cup of the blueberries.
  • Preheat a griddle pan or large non-stick skillet over medium heat. Spray with a non-stick spray. Scoop out the pancake batter in 1/4 cup increments and dollop them on the hot pan, working in batches. Flip the pancakes when the top is bubbly and the bottom is set and brown, about 4 minutes. Cook for an additional 2-3 minutes on the other side. Remove from heat and repeat until you've used all of the pancake batter.
  • Serve the pancakes with a pat of butter and drizzle with maple syrup. Sprinkle the remaining blueberries on top and enjoy!