Cornmeal-Blueberry Pancakes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/80 grams cornmeal
- 1½cups/192 grams all-purpose flour
- 3tablespoons/45 grams sugar
- 1½teaspoons/6 grams baking powder
- 1½teaspoons/9 grams baking soda
- 1¼teaspoons kosher salt
- 2½cups buttermilk
- 2large eggs
- 3tablespoons/43 grams unsalted butter, melted
- 1½cups blueberries
- Vegetable, canola or coconut oil for the skillet
Nutritional analysis per serving (4 servings)
499 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 15 grams protein; 1065 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ⅓ 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.
- Step 3
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.
Private Notes
Comments
I have used a similar recipe for 50 years. My kids and grandkids all love them. BUT, my recipe is:
3/4 cup cornmeal
3/4 cup flour
3 1/2 tsp. baking powder
1 tsp. salt (less if desired)
2 Tbsp. melted butter
1 egg, well beaten
1 1/2 cups milk
1 cup Maine wild blueberries (frozen if you must)
Sift and mix dry ingredients. Add egg, butter and milk. Add blueberries (if frozen, drain and dry).
I usually double the recipe for 4 or more hungry mouths. It works perfectly. Always cries for more.
Made 18 hefty cakes. To avoid extra ingredients often found in buttermilk we substituted 1 1/4 C each of greek yogurt and milk. Worked fine. Cakes were great; a keeper.
This is now my go-to pancake recipe. I used 2\3 cup each stone ground cornmeal, whole wheat flour,and white flour and reduced the sugar to 1 tablespoon. The batter was quite thick but the pancakes were still light and fluffy.
This is now our go-to recipe for pancake and waffle dishes. I have used this twice this month since finding it on NYT Cooking: once last week for pancakes, and today for buttermilk cornmeal waffles. (I didn’t have fresh blueberries for the waffle batch today so I used thawed-from-frozen as a topper.) Being vegan, I found the original recipe readily adaptable to a 100% plant based diet, replacing dairy and eggs with suitable substitutes that rendered excellent results by any culinary yardstick. For those interested in a plant based version, I offer the following from my Private Notes in the app: ————— To "veganize": Replace buttermilk with 2 ½ cups unsweetened soy or almond milk and 2 ½ tablespoons Apple Cider Vinegar. (A 1:1 ratio if rescaling up or down.) Mix well. Let stand at least 5 minutes. Liquid should be room temperature when combined with dry ingredients. Sub 2 large eggs with 6 tablespoons JustEgg®️. Or combine 2 tablespoons ground flaxseed meal with 4 tablespoons water, 2 tablespoons aquafaba and ¼ to ⅓ teaspoon Kala Namak (aka "Black Salt"). Mix well, let stand for at least 5 minutes. Replace dairy butter with plant butter, 1:1 ratio. ————— The waffle batch today was superb! Full and fluffy, with crisp golden exterior and cake-like centers; more like Belgian Waffles. Just as easy to make and as delicious as using traditional mixtures, but with a healthier nutritional profile using cruelty-free sustainable ingredients. Bon Appétit! Thanks, NYT Cooking!
I don’t like pancakes, but the cornmeal addition intrigued me. Makes too many for one, but I guess I can cook and freeze. Only had 2 cups of butter milk, so added 1/2 cup of whole milk. So good I might eat for dinner. Simply fabulous.
I loved these pancakes, and the best ones I've ever made. I used whole milk and buttermilk since I ran out of buttermilk. I made a salted maple brown butter syrup to go over them and it was perfect. I made these at high altitude so I added 1 extra egg and cut the leavening by 1/4. You should absolutely make these.