These blueberry cornmeal pancakes are packed with hearty cornmeal, juicy blueberries, and feature the most incredible light and fluffy texture!

A pancake breakfast like this one sets any morning off on the right foot!
A treat that you must cover with truly absurd amounts of maple syrup, btw. It’s the only way to go.

You won’t need more than 20 minutes and a handful of simple pantry ingredients to make this beautiful stack of pancakes and it’s better than any restaurant brunch, I guarantee it.
My only question is how high are you stacking yours??
These Pancakes feature…
- A soft and fluffy texture with lots of hearty cornmeal
- Juicy blueberries in every bite
- Ready in minutes with only a handful of ingredients

Making the Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Vanilla extract
- Egg
- Buttermilk
- All-purpose flour
- Cornmeal
- Baking powder
- Baking soda
- Kosher salt
- Blueberries
- Maple syrup
Fresh vs. Frozen Blueberries
These pancakes will work great with both fresh and frozen blueberries. If using frozen, I recommend waiting to remove the berries from freezer until just before folding in batter to prevent the berries from melting and turning the batter purple.

Tips for Perfect Pancakes
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use the right ratio of cornmeal to flour – I found that 3/4 cup cornmeal and 1-1/4 cups all-purpose flour gave these pancakes a perfect fluffy texture with just a touch of heartiness.
- Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
- Use real buttermilk – this gives the pancakes a rich and tangy flavor.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Use a different fruit – try diced strawberries, raspberries, blackberries, or peaches.
- Add nuts – fold 1/2 cup toasted pecans or walnuts into the batter.
- Add citrus – fold 1 tablespoon grated orange or lemon zest into the batter.

No way around it, these are quickly going to become your preferred way to eat blueberry pancakes! The cornmeal gives the texture such a delicious heartiness, yet they’re also incredibly melt-in-your-mouth fluffy at the same time.
Stack these bad boys UP.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other stackable pancake favorites next!
Blueberry Cornmeal Pancakes
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup honey or agave nectar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups buttermilk
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- Additional blueberries, butter, and maple syrup for serving.
Instructions
- In a large bowl, whisk melted butter, honey, vanilla, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
- Fold flour mixture into liquid until batter is just combined. Fold in blueberries. (batter will be thick)
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/3 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with additional blueberries, butter, and maple syrup for serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments on 4/2/25.
Cate @ Chez CateyLou says
These pancakes look delicious! I have never tried a cornmeal pancake, but I bet I would love them, especially paired with blueberries!
Sarah says
Thanks, Cate—I hope you try these pancakes. Let me know how they turn out! 🙂
Jennifer S. says
These look wonderful. My daughter makes blueberry cornmeal muffins that are really good so I’m sure these would be fantastic.
Sarah says
Thanks, Jennifer 🙂 Blueberry cornmeal muffins sound delicious! Gotta try that!
Lisa Barton @ Vintage Celebrations says
Wow Sarah your recipes look delicious! Some of the ingredients we cannot get here in the UK – what would be equivalent of coconut sugar please? Am definately going to try your blueberry muffins – my girls will love them!
Sarah says
Hi, Lisa. You can substitute brown sugar for coconut sugar. Let me know how you like the blueberry muffins!