Cornmeal-Blueberry Pancakes

By Alison Roman

Cornmeal-Blueberry Pancakes
Karsten Moran for The New York Times
Total Time
15 minutes
Rating
5(1,463)
Comments
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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, ½ 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.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
1,463 user ratings
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Comments

Helen Meserve

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.

djd

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.

Elaine

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.

Alternate simple and better recipe-

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.

susiecue

I’ve made these dozens of times. They’re always perfect. One thing I’ve learned is to add the eggs to the melted butter before mixing them into the batter. Otherwise, the eggs curdle when added straight into the cold buttermilk. I always use real buttermilk. I never mix in the blueberries. Instead I add them to the pancakes when they’re on the griddle. That is, I put 3-4 blueberries on top of each pancake as it’s cooking allowing for even distribution of blueberries

susiecue

Also, I never add sugar to the batter. The maple syrup we pour over the pancakes to eat them, provides more than enough sweetness

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