Blueberry Cornmeal Pancakes

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!

Juicy blueberries and lots of hearty cornmeal are a match made in heaven in pancake form and transform otherwise-basic blueberry pancakes into an absolute treat.

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

1. 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.
2. 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.
3. Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
4. Gently fold batter – use a light hand when mixing batter to prevent overmixing.
5. 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!

• Pumpkin Spice Pancakes
• Oatmeal Raisin Pancakes
• Blueberry Ricotta Pancakes

This post was updated with new recipe adjustments on 4/2/25.