Blueberry Cornmeal Pancakes

Discover a delightful twist on classic pancakes with our Blueberry Cornmeal Pancakes. These light and fluffy pancakes are a delicious fusion of sweet blueberries and the subtle crunch of cornmeal, perfect for a nourishing breakfast or brunch. Enjoy the balanced flavors and textures that make each bite a unique experience.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1/2 cup cornmeal

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/4 cups buttermilk

1/4 cup unsalted butter, melted

1 large egg

1 tsp vanilla extract

1 cup fresh blueberries

Butter or oil for cooking

Instructions

1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

2. In another bowl, combine buttermilk, melted butter, egg, and vanilla extract until well blended.

3. Pour the wet ingredients into the dry ingredients and stir until just combined.

4. Gently fold in the blueberries, taking care not to overmix.

5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

6. Pour 1/4 cup of batter onto the skillet for each pancake.

7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

8. Flip the pancakes and cook on the other side until golden brown, about 2 minutes more.

9. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Storage

Let the pancakes cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place pancakes in a single layer on a baking sheet and cover with foil. Bake in a preheated oven at 350°F for 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.