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
Ingredients
- 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
Instructions
- Whisk together dry ingredients in a large bowl.
- In a smaller bowl, whisk together eggs, vanilla and buttermilk.
- Pour wet ingredients into dry ingredients, mix until just combined, but still lumpy, and then stir in melted butter.
- Heat a nonstick pan or cast iron griddle to medium-low heat with some butter.
- Using a medium sized ice-cream scooper, scoop pancake batter onto pan or griddle and add in a few blueberries to each pancake.
- 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.)
- Cook on the other side for a couple minutes.
- Keep finished pancakes warm in a 275F oven while cooking the rest.
- Serve with maple syrup.
