Best 8 Blueberry Cornmeal Pancakes Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Blueberry Cornmeal Pancakes! These delectable flapjacks seamlessly blend the rustic charm of cornmeal with the vibrant sweetness of blueberries, resulting in a culinary masterpiece that will tantalize your taste buds. With three variations to choose from, this recipe caters to every palate, ensuring an unforgettable breakfast experience. Embark on a culinary journey as we unveil the secrets behind these delectable pancakes, promising a harmonious blend of textures and flavors that will leave you craving more.

Let's cook with our recipes!

CORNMEAL-BLUEBERRY PANCAKES



Cornmeal-Blueberry Pancakes image

Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.

Provided by Alison Roman

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/80 grams cornmeal
1 1/2 cups/192 grams all-purpose flour
3 tablespoons/45 grams sugar
1 1/2 teaspoons/6 grams baking powder
1 1/2 teaspoons/9 grams baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons/43 grams unsalted butter, melted
1 1/2 cups blueberries
Vegetable, canola or coconut oil for the skillet

Steps:

  • Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER



Blue Cornmeal Pancakes With Blueberry Butter image

This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.

Provided by Jesse Tyler Ferguson

Categories     Brunch     Breakfast     Summer     Cornmeal     Buttermilk     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Kid-Friendly

Yield Makes 14-16 pancakes

Number Of Ingredients 18

Blueberry butter:
½ cup (1 stick) unsalted butter, room temperature
¼ cup fresh blueberries, washed and thoroughly dried
2 teaspoons blueberry preserves
¼ teaspoon ground coriander
Pinch of kosher salt
Pancakes:
1½ cups blue cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1½ cups buttermilk
¼ cup canola or grapeseed oil
Nonstick cooking spray
Maple syrup

Steps:

  • Blueberry butter:
  • Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
  • Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
  • Pancakes:
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
  • Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
  • Serve the pancakes hot with the blueberry butter and maple syrup.
  • Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

BLUEBERRY CORNMEAL PANCAKES



Blueberry Cornmeal Pancakes image

These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 pancakes.

Number Of Ingredients 4

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup fresh or frozen blueberries
1/3 cup canned white or shoepeg corn
Maple syrup

Steps:

  • In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.

Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.

BLUEBERRY-CORNMEAL PANCAKES



Blueberry-Cornmeal Pancakes image

This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 1 dozen 5- to 6-inch pancakes

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries
Orange-Maple Butter, for serving
Pure maple syrup, for serving

Steps:

  • Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  • Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons 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 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP



Cornmeal Pancakes With Blueberry Maple Syrup image

This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these

Provided by Kozmic Blues

Categories     Breakfast

Time 20m

Yield 16 pancakes

Number Of Ingredients 17

3/4 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon nutmeg, freshly grated
2 large eggs, separated and at room temp
1 cup buttermilk, room temp
1/2 cup milk, room temp
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tablespoon unsalted butter
1 teaspoon lemon juice

Steps:

  • Preheat oven to 200 degrees.
  • Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
  • In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
  • Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
  • Whip egg whites until they have soft peaks.
  • Fold the whipped egg whites into the batter.
  • Heat a large nonstick skillet over medium heat.
  • Lightly coat the surface with butter.
  • Pour about 1/4 cup of the batter into the skillet for each pancake.
  • Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
  • Flip pancakes and cook for another minute or so on the other side.
  • Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
  • Serve pancakes with warm blueberry syrup.
  • For the syrup:.
  • toss the blueberries and maple syrup in a small saucepan.
  • Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
  • Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

BLUEBERRY CORNMEAL PANCAKES



Blueberry Cornmeal Pancakes image

These pancakes taste really good with blueberry jam or warmed maple syrup.

Provided by Candice

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 cup soy milk
½ cup water
1 cup whole wheat flour
½ cup stone ground cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • In a small bowl combine the soy milk and water.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
  • Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 28.6 g, Fat 6.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 308.5 mg, Sugar 4.2 g

HEALTHY BLUEBERRY CORNMEAL PANCAKES



Healthy Blueberry Cornmeal Pancakes image

Delicious blueberry pancakes with the unique texture that cornmeal adds. A great new breakfast recipe!

Provided by Chris from Kansas

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1 cup yellow cornmeal or 1 cup white cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
2 1/4 cups buttermilk
2 eggs, separated, plus
1 egg white
3 tablespoons dark brown sugar
2 cups fresh blueberries or 2 cups unsweetened frozen blueberries, thawed
1 tablespoon vegetable oil

Steps:

  • In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.
  • In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.
  • In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.
  • Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.
  • Stir in the blueberries.
  • Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.
  • Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.
  • Make 5 more batches of pancakes in the same fasion, adding 1/2 teaspoons of oil to the skillet before cooking each batch.

BLUEBERRY-CORNMEAL PANCAKES



Blueberry-Cornmeal Pancakes image

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, beaten
1 1/4 cup buttermilk or sour milk
2 tablespoons cooking oil
1 cup blueberries, fresh or frozen

Steps:

  • 1. In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
  • 2. In another bowl, stir together the beaten egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Gently fold in blueberries.
  • 3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle on a well-heated, medium-low lightly greased griddle or non-stick skillet. Cook over medium-low skillet about 2 to 3 minutes on each side or until pancakes are gold brown, turned to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with butter and maple syrup.
  • Nutrition facts per 1/4 cup pancake batter: 19 g carbohydrates, 133 calories, 5 g total fat (1 g saturated fat), 28 mg cholesterol, 243 mg sodium, 1 g fiber, 4 g protein

Tips:

  • Use fresh blueberries. Fresh blueberries will burst with flavor and color in the pancakes.
  • Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest for a few minutes before cooking. This will help the blueberries to plump up and distribute evenly throughout the batter.
  • Cook the pancakes over medium heat. This will prevent them from burning.
  • Serve the pancakes immediately with your favorite toppings. Butter, maple syrup, and fresh blueberries are all classic choices.

Conclusion:

Blueberry cornmeal pancakes are a delicious and easy-to-make breakfast treat. They're perfect for a lazy weekend morning or a special occasion brunch. With a few simple tips, you can make perfect blueberry cornmeal pancakes every time. So next time you're looking for a tasty and satisfying breakfast, give this recipe a try.

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