Blueberry Cornmeal Pancakes are a delightful twist on traditional pancakes, offering a perfect balance of sweetness and texture. The cornmeal gives these pancakes a slightly crisp exterior and a hearty, grainy texture, while the juicy bursts of fresh blueberries add a refreshing sweetness in every bite. These pancakes are light, fluffy, and perfect for breakfast or brunch, especially when topped with maple syrup and a sprinkle of powdered sugar. Whether you’re looking for a wholesome breakfast or a special weekend treat, these pancakes are sure to please.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons melted butter, plus more for cooking
- 1 cup fresh or frozen blueberries
- Maple syrup and powdered sugar (optional, for serving)
Instructions:
- Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the blueberries.
- Cook the pancakes: Heat a large skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes on a plate and top with maple syrup and a dusting of powdered sugar if desired.
Enjoy these Blueberry Cornmeal Pancakes for a breakfast that’s as hearty as it is delicious, with the perfect blend of crunchy cornmeal and sweet blueberries!
