Blueberry Cornmeal Buttermilk Pancakes

Buttery pancakes bursting with blueberries. The cornmeal creates a slightly more coarse texture, but still fluffy and light.

Yield: About 12-15 Pancakes

Blueberry Cornmeal Buttermilk Pancakes

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 3/4 cup AP Flour
  • 3/4 cup Cornmeal
  • 2 TB Granulated Sugar
  • 1 TB Baking Powder
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 cups Buttermilk
  • 2 TB Unsalted Butter melted, plus more for cooking 
  • 1 cup Fresh Blueberries


  1. Whisk together dry ingredients in a large bowl.
  2. In a smaller bowl, whisk together eggs, vanilla and buttermilk.
  3. Pour wet ingredients into dry ingredients, mix until just combined, but still lumpy, and then stir in melted butter.
  4. Heat a nonstick pan or cast iron griddle to medium-low heat with some butter.
  5. Using a medium sized ice-cream scooper, scoop pancake batter onto pan or griddle and add in a few blueberries to each pancake.
  6. After about 3 minutes they should be golden brown and ready to flip. (Since this batter is slightly thicker than regular pancake batter it won't bubble up as much.)
  7. Cook on the other side for a couple minutes.
  8. Keep finished pancakes warm in a 275F oven while cooking the rest.
  9. Serve with maple syrup. 

Did you make this recipe?

Share your recipe with on Instagram using the hashtag #diningbykelly and tag @diningbykelly

Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





Pin It on Pinterest

Share This