I try to eat healthy breakfasts during the week. As I’ve mentioned before, that usually means Greek yogurt with fruit and my favorite homemade granola. At least one morning of the weekend, though, I like to have something different and special, often something a little more indulgent. Last Saturday when I got home from grocery shopping I made egg and cheese breakfast sandwiches for Shane and myself, but that’s not typical. Usually I keep a few things stashed in the freezer (often either pancakes or bagels) so I don’t even have to do any cooking. I’m generally too hungry when I wake up to wait while something cooks anyway, so having things ready to go in the freezer is a lifesaver!
The freezer has unfortunately been empty for a few weeks, and except for those breakfast sandwiches, weekend mornings have been pretty dull. When I finally found some decent blueberries at the store recently, I knew immediately that I wanted to use them in pancakes to stash away for future breakfasts. These blueberry cornmeal pancakes were such a fun change of pace! I love cornbread but I don’t think I’ve ever incorporated it in my pancakes until now. The recipe is quick and easy – one bowl for the dry ingredients, one for the wet and then combine them, it literally takes about 5 minutes to throw together. There’s only one tablespoon of sugar in the batter so these aren’t super sweet. Because I have a major sweet tooth (and fall squarely in the “prefers sweet cornbread” camp) I took that as an invitation to douse my pancakes in maple syrup π With the cornmeal, I expected these pancakes to be a little heavier, but they were surprisingly light and fluffy. There’s a big bag of them in my freezer just waiting for me tomorrow morning, and I can’t wait π
Blueberry Cornmeal Pancakes
from Fine Cooking
1 3/4 cups (7 3/4 oz) all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 pint blueberries, rinsed
Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a large measuring cup, whisk the buttermilk, oil, eggs and vanilla until well combined. Pour the wet ingredients over the dry, and gently whisk just until combined – the batter will still be lumpy, that’s what you want.
{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}
Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you’d rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/3 cup measure to portion the batter into the pan. Sprinkle some blueberries over the surface of the pancake. Cook on the first side until the edges are set and the bottom browned, about 3 minutes. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through, about 2 more minutes. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.
Serve with butter, maple syrup and/or more blueberries!
Makes about 15 pancakes
Lloyd LOVES cornbread so I just made him muffins and thought… should have added some bberries! And then I see your panckes. YUM!
These look delicious. I might have to give these a try. I love blueberries.
Oooh, I need to try these! When my boyfriend lived in DC, there was an awesome diner near his apartment and they served cornmeal pancakes. They were good, and he loved them. I definitely need to make these for him!
I have been seeing cornmeal pancakes all over. I must give them a try, the texture looks dreamy!
ohhh – these sound delightful!! I try to eat healthy throughout the week too, and sundays are my day to start the day on a sweeter note, these will have to be made soon π
You know, I’ve never made a cornmeal pancake before! These sound awesome!
Wow, blueberry and cornmeal together in a pancake!? Genius!! They look wonderful. π
Thank you! I used to have a recipe for pancakes with cornmeal in them but I misplaced it. Now I can have them again WITH blueberries!
I have blueberries in the fridge. Costco has had some great ones the past 2 weeks. Hubs has been asking for pancakes. Maybe if he’s nice I’ll make him these. Thanks for the freezing tip!
Hi, I was wondering how you reheat them from the freezer. What works best for you? Thanks!! Peace, Stephanie
Sounds delicious! I saw some blue corn meal from Bob’s Red Mill today and wondered what I could use it for. Blue pancakes with blueberries mixed in, maybe?
wow these are beautiful and fluffy looking pancakes. i’ve never had cornmeal in pancakes..i can imagine them being amazing!!
Cornmeal pancakes are my favorite. (no blueberries for me) I’ve been making them for years. One time, I just took my usual pancake recipe and substituted cornmeal for half of the flour. I don’t think I’ve made all white flour pancakes since. =) (I do the same thing with www flour for part of the AP.)
those look so yummy! yay for saturday breakfasts! thanks for sharing!
Mmmmm, blueberry pancakes sound so great, and I love the idea of using cornmeal! My husband doesn’t like pancakes (he’s such a weirdo!) but we’ve got guests this weekend so I’ve got an excuse to make a big batch. Thanks for the recipe!
Yum! I’ll be trying these with huckleberries tomorrow morning! Thanks for the recipe.
@Stephanie – I usually microwave mine. It’s quick and easy, and I really don’t find that the texture suffers! I have a button on my microwave for reheating frozen breakfast items and I typically just use that so I’m not 100% sure on the time but I’ve seen other sites say 1 min to 1 1/2 min. All microwaves are different though, so I’d just play around with yours and see what works best π
These look incredible! I love a good pancake breakfast on the weekend. Will have to try these asap!
The pancakes look DELICIOUS! Thanks very much for sharing, definitely a great recipe for Sunday’s brunches!
I have been saying I’m going to try cornmeal pancakes forever now but I keep putting it off. I can’t put it off much longer after seeing yours and hearing how good they were. I’m out of syrup though so a grocery store run is a must first!
I have cornmeal on hand from making a pizza crust a little while ago, I never thought to use it in pancakes! These look delicious!
These look so good!