Cornmeal Blueberry Pancakes

5 from 11 votes

These cornmeal blueberry pancakes are packed with fresh blueberries, golden brown, tender, delicious and super easy to make!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 222kcal

Mix the buttermilk, milk, beaten egg and melted butter in a bowl.
In a separate bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt.
Combine the wet and dry ingredients being careful not to over mix or the pancakes will be rubbery. It is ok if there are a few lumps, the batter won't be totally smooth.
Preheat the oven to 200°F to keep cooked pancakes warm.
Heat a nonstick skillet or griddle over medium-low heat and coat with 1 teaspoon of butter.
Add about ¼ cup of pancake batter to the skillet and sprinkle with desired amount of blueberries. Cook for about 2-3 minutes.
It is time to flip them when the edges are set and and starting to turn light brown. Flip and cook another 2-3 minutes, until pancake is lightly browned. **Turn down the heat on the skillet if pancakes become too dark on the outside.
Add another dab of butter in between each pancake to ensure the pan is coated.
Keep cooked pancakes in the heated oven while cooking the remaining pancakes.
Serve warm with butter, syrup and/or fruit.

You can make the batter in advance and store it in the fridge, covered, overnight or until you are ready to use it.

Keep the heat a little below medium while cooking the pancakes - otherwise they burn on the outside and are raw in the middle.

Use a non-stick pan or a griddle for the best results. A well seasoned cast iron pan is fine as well, as long as it is well seasoned.

If using frozen blueberries, let them thaw completely before using to prevent soggy pancakes.

Be careful not t overmix the bater and this can make the pancakes flat and less tender.