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Cornmeal-Blueberry Pancakes
Breakfast

Cornmeal-Blueberry Pancakes

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Cornmeal-Blueberry Pancakes

By Alison Roman

Recipe Overview

  • Total Time: 15 minutes

  • Servings: 4

  • Rating: 5/5 (1,412 reviews)

  • Review Count: 212 comments

Introduction

Pancakes are inherently versatile, inviting culinary experimentation. This cornmeal-blueberry variation elevates the classic breakfast staple, balancing weekend indulgence with weekday efficiency. By substituting half a cup of all-purpose flour with stone-ground cornmeal, the pancakes achieve a distinct, coarse texture that contrasts beautifully with the juiciness of fresh blueberries. A critical technique involves dusting blueberries with flour prior to incorporation, ensuring even distribution and preventing sogginess or uneven cooking.

Ingredients (4 servings)

  • Dry Mix:

  • 1½ cups (225g) all-purpose flour

  • ½ cup (80g) stone-ground cornmeal

  • 1 tablespoon (15g) baking powder

  • ½ teaspoon fine sea salt

  • 1 tablespoon (15g) granulated sugar

  • Wet Mix:

  • 1 large egg, lightly beaten

  • 1¼ cups (300ml) whole milk (or oat/almond milk for a plant-based option)

  • 3 tablespoons (45g) unsalted butter, melted and cooled

  • 1 teaspoon pure vanilla extract (optional, for depth)

  • Blueberries:

  • 1 cup fresh blueberries

  • 1–2 tablespoons all-purpose flour (for dusting)

Cooking Steps

  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar until uniformly blended.

  2. Mix Wet Ingredients: In a separate bowl, combine the beaten egg, milk, melted butter, and vanilla extract (if using). Whisk until smooth.

  3. Combine Batters: Pour the wet mixture into the dry ingredients. Gently fold with a spatula using a "cut-and-fold" motion until just incorporated—do not overmix, as this will result in dense pancakes.

  4. Prepare Blueberries: Toss fresh blueberries with 1–2 tablespoons of flour in a small bowl, ensuring each berry is lightly coated. This prevents blueberries from sinking to the bottom of the batter during cooking.

  5. Incorporate Blueberries: Fold the dusted blueberries into the batter until evenly distributed. The batter should be slightly lumpy (small lumps are acceptable and contribute to texture).

  6. Cook Pancakes: Heat a non-stick skillet or griddle over medium heat (350°F/175°C). Lightly grease with butter or oil. Using a ¼-cup measuring cup, pour batter portions onto the skillet. For each pancake, distribute the blueberries evenly on the surface. Cook until bubbles form and edges dry (2–3 minutes). Flip carefully and cook the second side until golden brown (1–2 minutes).

  7. Serve: Transfer pancakes to a plate and repeat with remaining batter. Serve warm with maple syrup, whipped cream, or fresh berries.

Pro Tips

  • Texture Enhancement: For extra tenderness, replace milk with buttermilk; it reacts with baking powder to create a lighter, airier crumb.

  • Batch Cooking: Double the batter, refrigerate unused portions for up to 24 hours, and reheat gently in a 350°F (175°C) oven if needed.

  • Seasonal Swaps: Substitute blueberries with raspberries, strawberries, or blackberries for variety.

Total time assumes 5 minutes of preparation and 10 minutes of cooking, aligning with the 15-minute total time noted in the recipe.