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Gallery Blueberry-Cornmeal Pancakes Recipe Summary Servings: 4 Yield: Makes about 1 dozen 5- to 6-inch pancakes

Ingredients Ingredient Checklist 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

Gallery Blueberry-Cornmeal Pancakes

Recipe Summary Servings: 4 Yield: Makes about 1 dozen 5- to 6-inch pancakes

Blueberry-Cornmeal Pancakes

Blueberry-Cornmeal Pancakes

Blueberry-Cornmeal Pancakes

Recipe Summary Servings: 4 Yield: Makes about 1 dozen 5- to 6-inch pancakes

Recipe Summary

Servings: 4 Yield: Makes about 1 dozen 5- to 6-inch pancakes

Servings: 4

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

4

Makes about 1 dozen 5- to 6-inch pancakes

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (8)

 Add Rating & Review     90 Ratings   5 star values:        19    4 star values:        33    3 star values:        22    2 star values:        13    1 star values:        3

Reviews (8)

Add Rating & Review     90 Ratings   5 star values:        19    4 star values:        33    3 star values:        22    2 star values:        13    1 star values:        3

Add Rating & Review

90 Ratings 5 star values: 19 4 star values: 33 3 star values: 22 2 star values: 13 1 star values: 3

90 Ratings 5 star values: 19 4 star values: 33 3 star values: 22 2 star values: 13 1 star values: 3

90 Ratings 5 star values: 19 4 star values: 33 3 star values: 22 2 star values: 13 1 star values: 3

  • 5 star values: 19 4 star values: 33 3 star values: 22 2 star values: 13 1 star values: 3

    Martha Stewart Member     Rating: Unrated       04/13/2015   I thought this batter was very watery and made for very thin pancakes, not crazy about the texture although the taste was great  

Martha Stewart Member     Rating: Unrated       04/14/2013   What a recipe- and the orange/cornmeal combo make for perfect breakfast. My blueberry gene activated in Maine at a young age, and remains very much intact! I'm a '2 cake' gal, until this morning! Can definitely say '# 3 cakes' is perfect portion for this one! Leftover batter's ready and waiting for later in the week! Thanks!  

Martha Stewart Member     Rating: Unrated       03/14/2013   I modified the recipe some and got great results. I mixed all the wet ingredients separate from the dry and combined the two together. I also substituted whole wheat flour for the white. These are delicious!  

Martha Stewart Member     Rating: Unrated       12/30/2012   Shake up that buttermilk before measure! I had to generously wisk my dry to eliminate lumps prior to wet dry mix. I also had no issue with thin pancakes when I did this . I find I do not exact level my bp or flour . I use frozen berries.  

Martha Stewart Member     Rating: Unrated       03/03/2012   I would describe this more as a crepe batter than a pancake batter. I added more flour until I got to a thicker consistency. Next time, I will try adding more cornmeal and flour to keep the crunch of the cornmeal. These turned out delicious and I definitely will make them again.  

Martha Stewart Member     Rating: Unrated       02/25/2012   This is one of my favorite pancake recipes! But I wouldn't say tthey are thick! When I make them they are on the runny side. Anyone else experience that?  

Martha Stewart Member     Rating: 5 stars       06/12/2011   Our new go-to pancake recipe. Great with blueberries or chopped fresh peaches. There is something about the slight crunch of the cornmeal pairing with warm maple syrup that is hard to beat. Plus these are light, flavorful, and won't weigh you down. A lovely recipe.  

Martha Stewart Member     Rating: Unrated       04/15/2010   These are delicious, and the cornmeal is a nice change in the pancake. Very fluffy and tender.

    Martha Stewart Member

    Rating: Unrated 04/13/2015

I thought this batter was very watery and made for very thin pancakes, not crazy about the texture although the taste was great

Rating: Unrated

Rating: Unrated 04/14/2013

What a recipe- and the orange/cornmeal combo make for perfect breakfast. My blueberry gene activated in Maine at a young age, and remains very much intact! I’m a ‘2 cake’ gal, until this morning! Can definitely say ‘# 3 cakes’ is perfect portion for this one! Leftover batter’s ready and waiting for later in the week! Thanks!

Rating: Unrated 03/14/2013

I modified the recipe some and got great results. I mixed all the wet ingredients separate from the dry and combined the two together. I also substituted whole wheat flour for the white. These are delicious!

Rating: Unrated 12/30/2012

Shake up that buttermilk before measure! I had to generously wisk my dry to eliminate lumps prior to wet dry mix. I also had no issue with thin pancakes when I did this . I find I do not exact level my bp or flour . I use frozen berries.

Rating: Unrated 03/03/2012

I would describe this more as a crepe batter than a pancake batter. I added more flour until I got to a thicker consistency. Next time, I will try adding more cornmeal and flour to keep the crunch of the cornmeal. These turned out delicious and I definitely will make them again.

Rating: Unrated 02/25/2012

This is one of my favorite pancake recipes! But I wouldn’t say tthey are thick! When I make them they are on the runny side. Anyone else experience that?

Rating: 5 stars 06/12/2011

Our new go-to pancake recipe. Great with blueberries or chopped fresh peaches. There is something about the slight crunch of the cornmeal pairing with warm maple syrup that is hard to beat. Plus these are light, flavorful, and won’t weigh you down. A lovely recipe.

Rating: 5 stars

Rating: Unrated 04/15/2010

These are delicious, and the cornmeal is a nice change in the pancake. Very fluffy and tender.

All Reviews for Blueberry-Cornmeal Pancakes

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All Reviews for Blueberry-Cornmeal Pancakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest