Blueberry Buttermilk Cornmeal Pancakes

Don’t put that cornmeal away yet! I know you just used it to make the batter up for those tasty Mini Corn Dogs. This time around it’s on the menu for breakfast in some delicious Blueberry Buttermilk Cornmeal Pancakes. Good lands, I just knew this dish would be fantastic! How could it not when its got all those great ingredients, buttermilk, cornmeal and fresh blueberries!

I had never made a cornmeal pancake before and was a bit nervous about doing so, thinking the cornmeal might make a pancake heavy. However, we really do love cornbread around here and my cornbread isn’t heavy at all. So, I gave these pancakes a try and we were not disappointed. The pancakes were wonderfully light and fluffy but had a great texture and taste to thanks to the cornmeal. Even though there were blueberries in the pancakes, we served them up with extra berries on top and drizzled with maple syrup. What a fabulous lazy Sunday morning breakfast!

Blueberry Buttermilk Cornmeal Pancakes

recipe from: Tracey’s Culinary Adventures

yield: 15 pancakes

Ingredients:

  • 1 3/4 cups (7 3/4 oz) all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries, rinsed

Directions:

Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a large measuring cup, whisk the buttermilk, oil, eggs and vanilla until well combined. Pour the wet ingredients over the dry, and gently whisk just until combined – the batter will still be lumpy, that’s what you want.

{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you’d rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/3 cup measure to portion the batter into the pan. Sprinkle some blueberries over the surface of the pancake. Cook on the first side until the edges are set and the bottom browned, about 3 minutes. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through, about 2 more minutes. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

Serve with butter, maple syrup and/or more blueberries!

Enjoy!

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6 Responses to Blueberry Buttermilk Cornmeal Pancakes

  1. erika says:

    Reblogged this on Erika 789 and commented:
    Blueberry Buttermilk Cornmeal Pancakes…from Lea and Jay, who never fail to be highly qualified gourmands!

  2. I just bought a whole bunch of buttermilk, which never happens! I had no idea what to use it on. Of course! Pancakes!

  3. [...] I’ve posted three delicious recipes I’ve found there: Mile High Buttermilk Biscuits, Blueberry Buttermilk Cornmeal Pancakes and now this Key Lime Pie Ice Cream. Everything so far has been absolutely to die for! [...]

  4. Whoa those look good – I keep meaning to try cornmeal pancakes, and I already love buttermilk blueberry pancakes – I need to make these happen very soon!

  5. [...] seemed to work very well in so many of my other culinary creations, (Cornmeal Shortbread Cookies, Blueberry Buttermilk Cornmeal Pancakes…) I thought adding a little cornmeal to the biscuit part of the Strawberry Shortcake would be [...]

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