Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

July 27, 2015 -

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Paired with a Framboise or Fruit Beer

Blueberry Cornmeal Pancakes: a fun spin on a breakfast classic that has a little more texture and a lot more flavor! A simple pancake batter is elevated a notch by adding finely-ground cornmeal. Buttermilk adds a much needed tang, and blueberries add a tart and sweet pop of flavor. Cooked until golden brown on both sides and drizzled with 100% pure maple syrup, these blueberry cornmeal pancakes are super comforting and a great recipe to add to your weekend brunch menus!

Ingredients

  • 1 cup all-purpose flour (whole wheat flour may be substituted)
  • 3/4 cup finely-ground cornmeal
  • 1 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups buttermilk (more to reach desired consistency if needed)
  • 3 large eggs
  • 1 tablespoon vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh blueberries, divided
  • butter and 100% pure maple syrup (for serving)
Read the whole recipe on Cooking and Beer