New This Month

Blueberry-Cornmeal Pancakes


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.

  • Servings: 4
  • Yield: Makes about 1 dozen 5- to 6-inch pancakes

Source: Martha Stewart Living, June 2009


  • 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


  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.

Reviews Add a comment

  • valerie sannino
    13 APR, 2015
    I thought this batter was very watery and made for very thin pancakes, not crazy about the texture although the taste was great
  • savvy1
    14 APR, 2013
    What a recipe- and the orange/cornmeal combo make for perfect breakfast. My blueberry gene activated in Maine at a young age, and remains very much intact! I'm a '2 cake' gal, until this morning! Can definitely say '# 3 cakes' is perfect portion for this one! Leftover batter's ready and waiting for later in the week! Thanks!
  • 1803432DW
    14 MAR, 2013
    I modified the recipe some and got great results. I mixed all the wet ingredients separate from the dry and combined the two together. I also substituted whole wheat flour for the white. These are delicious!
  • MS11156203
    30 DEC, 2012
    Shake up that buttermilk before measure! I had to generously wisk my dry to eliminate lumps prior to wet dry mix. I also had no issue with thin pancakes when I did this . I find I do not exact level my bp or flour . I use frozen berries.
  • 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.