Blueberry Cornmeal Pancakes

5 from 2 reviews

Easy cornmeal pancakes that can be made with fresh or frozen blueberries. 


  • 2 tablespoons butter (plus extra for frying)
  • 1 tablespoon molasses
  • 1/2 cup fine-ground cornmeal
  • 1/2 cup whole wheat pastry flour or unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1/4 + 2 cup tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
  • 2 to 3 tablespoons cornmeal
  • Maple Syrup (for serving)
  • Butter (for serving)


  1. In a small butter warmer or sauce pan, heat butter and molasses together until butter has melted. Remove from heat an let cool.
  2. Combine dry ingredients in a bowl. Crack in the eggs, measure in the milk and vanilla, and add the cooled butter/molasses mixture. Stir until just combined. Set aside while heating the skillet.
  3. In a small bowl, combine blueberries and 2 tablespoons cornmeal. Allow blueberries to sit and room temperature of thaw. If extra juicy, add a bit more cornmeal.
  4. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), add roughly 1/2 tablespoon of butter. Take about ¼ cup of batter and pour onto skillet. Sprinkle a few blueberries on top. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Because of blueberry juice, pancakes may need to cook lower and slower- watch and adjust heat as necessary.
  5. Repeat with remaining batter and serve with extra butter and maple syrup.


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.