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Blueberry-Cornmeal Pancakes

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    This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
    Martha Stewart Living, June 2009
    • Yield Makes about 1 dozen 5- to 6-inch pancakes
      Serves 4
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    Ingredients

    • 1 cup all-purpose flour
    • 1/2 cup cornmeal
    • 1/4 cup sugar
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon coarse salt
    • 1/2 teaspoon baking soda
    • 1 1/2 cups low-fat buttermilk
    • 1/4 cup whole milk
    • 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
    • 1 large egg, lightly beaten
    • 2 cups (1 pint) blueberries
    • Orange-Maple Butter, for serving
    • Pure maple syrup, for serving

    Directions

    1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
    2. Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

    Recipe Reviews

    • kimbahlee
      3 Mar, 2012

      I would describe this more as a crepe batter than a pancake batter. I added more flour until I got to a thicker consistency. Next time, I will try adding more cornmeal and flour to keep the crunch of the cornmeal. These turned out delicious and I definitely will make them again.

    • mhines57
      25 Feb, 2012

      This is one of my favorite pancake recipes! But I wouldn't say tthey are thick! When I make them they are on the runny side. Anyone else experience that?

    • AbsintheMinded
      12 Jun, 2011

      Our new go-to pancake recipe. Great with blueberries or chopped fresh peaches. There is something about the slight crunch of the cornmeal pairing with warm maple syrup that is hard to beat. Plus these are light, flavorful, and won't weigh you down. A lovely recipe.

    • ka465
      15 Apr, 2010

      These are delicious, and the cornmeal is a nice change in the pancake. Very fluffy and tender.

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