Recipes › Blueberry (Rabbiteye) › Blueberry Cornmeal Pancakes
Blueberry Cornmeal Pancakes
Thick, hearty Sunday pancakes with stone-ground cornmeal giving a satisfying texture and gentle sweetness. Loaded with fresh blueberries that burst into jammy pockets as they cook, and served with warm maple syrup. A Southern-inspired weekend breakfast worth waking up for.
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Ingredients
- 1½ cups fresh rabbiteye blueberries
- 1 cup all-purpose flour
- ½ cup stone-ground cornmeal
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 2 large eggs
- 1¼ cups buttermilkRegular milk + 1 tbsp vinegar works
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Contains: cereals gluten, eggs, milk.
Method
- Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.About 2 min
- In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla. Pour into dry ingredients and stir until just combined — lumps are fine. Rest batter 5 minutes.About 6 min
- Heat a griddle or large non-stick skillet over medium heat. Brush lightly with butter. Pour ¼ cup batter per pancake. Scatter 8–10 blueberries over each. Cook 3 minutes until bubbles form on the surface, then flip and cook 2 more minutes.About 12 min
- Serve hot stacks with warm maple syrup and extra blueberries on top.About 2 min
Tips
- Don't press down on the pancakes after flipping — this deflates them and makes them dense.
- The cornmeal gives these a slight chew — if you prefer softer pancakes, use ¼ cup cornmeal.
- Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest.
Ring the changes
- Add a teaspoon of lemon zest to the batter for a blueberry-lemon pancake.
- Make them savory: omit sugar, add cheddar and jalapeño for Southern corn cakes.
Keeping it
Leftover pancakes can be refrigerated for 3 days or frozen for 1 month. Reheat in a toaster.
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