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Whenever my parents are in town visiting, we find ourselves eating breakfast out quite a bit. One of the places we hit serves their own version of blueberry cornmeal pancakes that are as large as the plate. While I like them, I've found I can make a similar variation at home that I love a bit more. I enjoy using frozen blueberries in place of fresh because they create a juicer pop when eating. The secret, I've learned, is to toss the blueberries with a bit of cornmeal then let them slightly thaw before adding them to the pancakes. The cornmeal soaks up juice which helps the pancakes to set better while cooking.
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Easy cornmeal pancakes that can be made with fresh or frozen blueberries.
Tips & Tricks: I like to keep berries in the freezer for a treat during the off-season. However, you could easily use fresh blueberries for this recipe. Skip the step of tossing them with the extra cornmeal.
Stock up: get the pantry ingredients you will need: blueberries
Nutrition: see the information.
I have a pancake problem in that for every weekend, I could come up with a different combination of toppings, fillings, and flours. One of the things I mention in The Homemade Flour Cookbook is that pancakes are a great tester for different types of flours and flour combinations. They cook up quick, can easily be adapted for what you have on hand, and the flavors of the grains go well with many different varieties of toppings.
Maple Syrup: I like the molasses in combination with the cornmeal flavor. However, if you don't want to invest in another sweetener, maple syrup will work just fine.
Gluten-Free: In place of the whole wheat pastry flour, use an all-purpose gluten-free flour mix. My favorite recipe for one can be found here.
Toppings: One of my favorite combinations is blueberry + lemon. If you have time, make a batch of lemon curd (or pick up some from the store). I'll use a spoonful of lemon curd in place of the maple syrup is the perfect addition to these cornmeal pancakes.
I recently had to tell my husband to slow down on his berry consumption. We keep a stockpile in the freezer for use throughout the year but they always seem to go faster than what I expected. We use blueberries in our morning oats, in our smoothies, and in easy desserts. They are super versatile and we love having them on hand!
Blackberry Corn Cake
Blueberries and Cream Amaranth Porridge
Spinach Berry Popsicles
I've never seen cornmeal pancakes before but it looks like I've been missing out! These look amazing 🙂
LOVE blueberry pancakes!
Nourishing Amelia | Food, Health and Lifestyle Blogger
I love pancakes. I haven't seen cornmeal pancakes yet but these look amazing. I will definitely try these.
I'm a huge fan of cornmeal pancakes! Blueberries are my husbands favorite berry so this would be a win-win for us! They look delicious!
This recipe is makes THE best pancakes. We've had them for Sunday breakfast I think about 6 times. Just downed another batch this morning--thanks Erin!
Hi, Erin! Is the amount of milk supposed to be 1/4 cup + 2 tablespoons? Thanks!
Good catch- that is correct!
These were delicious! I had to use flax eggs (1 tbsp flax meal mixed in 2.5 tbsp water, per egg) for chicken eggs, and brown sugar instead of molasses. Also, the milk amount ("1/4 + 2 cup tablespoons whole milk") confused me, but I just added milk until it seemed like the right consistency. But substitutions and confusion notwithstanding, they ended up delicious, and passed the picky child eater test with flying colors. This one is going into the rotation. Thanks!