Blueberry Cornmeal Pancakes
These blueberry cornmeal pancakes are packed with hearty cornmeal, juicy blueberries, and feature the most incredible light and fluffy texture!
Servings 6 servings
Calories 287kcal
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
Storing Instructions
Pancakes are best if served immediately after cooking.
Nutrition
Serving: 2 pancakes (calculated without toppings) | Calories: 287kcal | Carbohydrates: 47.6g | Protein: 7.4g | Fat: 8.2g | Saturated Fat: 4.5g | Cholesterol: 50mg | Potassium: 399mg | Fiber: 2.3g | Sugar: 18.2g | Calcium: 180mg | Iron: 2mg