Blueberry Cornmeal Pancakes

🕒 Prep: 10 min
🔥 Cook: 8 min
🍽 Serves: 4
★★★★★
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Blueberry Cornmeal Pancakes are a delightful twist on the classic breakfast staple, combining the sweet, juicy pop of blueberries with the hearty texture of cornmeal. Whether you're looking for a weekend treat or a midweek pick-me-up, these pancakes are sure to brighten your morning.

Ingredients for Blueberry Cornmeal Pancakes

All-purpose flour forms the base of the pancakes, providing structure. Cornmeal adds a delightful texture and a hint of earthy flavor. Granulated sugar sweetens the batter just enough to complement the blueberries. Baking powder and baking soda ensure the pancakes rise and become fluffy. A pinch of salt enhances all the flavors. Buttermilk brings tanginess and acidity, which helps with the fluffiness. Unsalted butter adds richness, while a single egg binds everything together. A touch of vanilla extract rounds out the flavor profile. Finally, fresh blueberries add bursts of juicy sweetness to each bite.

Tips & Tricks

  • Let your pancake batter rest for a few minutes before cooking. This gives the ingredients time to meld and results in fluffier pancakes.
  • If fresh blueberries are out of season, frozen ones work well too. Just be sure to thaw and drain them beforehand.
  • Use a measuring scoop for consistent pancake sizes.
  • Maintain a medium heat to ensure pancakes cook evenly without burning.

Serving Suggestions

Serve these pancakes with a pat of butter and a drizzle of maple syrup for a classic touch. For an extra special breakfast, pair with a side of crispy bacon or sausage. Try adding a dollop of whipped cream and extra fresh blueberries on top for a beautiful presentation.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will alter the texture slightly. You might need a bit more liquid as whole wheat flour absorbs more moisture.
How do I store leftover pancakes?
Store them in an airtight container in the fridge for up to three days. To reheat, pop them in the toaster or a warm oven.
Can I make the batter ahead of time?
It's best to make the batter fresh, but you can mix the dry ingredients in advance. Combine with the wet ingredients just before cooking.

Blueberry Cornmeal Pancakes Recipe Walkthrough

First, grab a large bowl and whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This dry mix will ensure even distribution of the leavening agents and salt, which is key for a consistent rise and flavor.

In another bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until these wet ingredients are well blended. This step ensures that the butter and buttermilk are fully incorporated, preventing any lumps in your batter.

Pour the wet ingredients into the dry, stirring gently. You don't want to overmix here; it's okay if the batter is a bit lumpy. Overmixing can lead to tough pancakes, and nobody wants that!

Now, gently fold in the blueberries. This is where you want to be particularly gentle to avoid breaking the berries and turning your batter blue.

Heat a non-stick skillet over medium heat. Once it's nice and hot, lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, which should take around 2-3 minutes.

Flip the pancakes and cook for another 2 minutes until they're golden brown. Keep an eye on your heat to avoid burning, adjusting as necessary. Repeat this process with the remaining batter.

Why You'll Love This Recipe

  • A perfect balance of sweet and tangy flavors.
  • Velvety texture with a subtle crunch from the cornmeal.
  • Quick to whip up, making it great for busy mornings.
  • Uses simple ingredients you likely already have on hand.

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

Step-by-step 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.

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