Blueberry Buttermilk Cornmeal Pancakes
The cornmeal adds so much flavor and texture to these pancakes while the blueberries provide little explosions of sweetness.
Servings 16 pancakes
Calories 181kcal
Ingredients
- 1 1/2 cups all- purpose or whole wheat flour 6.5 oz
- 1 cup yellow cornmeal 4 oz
- 2 tsps baking soda
- 1 tsp sea salt
- 2 Tbsps sugar
- 2 eggs
- 2 1/2 cups buttermilk 20 fl oz
- 8 Tbsps unsalted butter 4 oz, melted and cooled
- 1 1/2- 2 cups blueberries 8 oz
- Butter or oil for greasing
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking soda, salt, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Add this to the dry ingredients and gently stir until just combined.
- Gently fold in the blueberries.
- Pour about ¼ cup of batter into a greased skillet over medium- low heat. Cook for about 3- 4 minutes, or until the edges are a little dry and there are bubbles on the surface. Flip and cook for an additional 2- 3 minutes, or until golden brown.
- Serve while warm. They go great with butter, maple syrup, or a fruit syrup.
Notes
- If you prefer a sweeter pancake, you can add up to 2 more tablespoons of sugar.
- If using frozen blueberries, thaw and strain out juices. Pour pancake batter into pan, then top with the thawed blueberries.