Traditional recipes

Blueberry-Cornmeal Pancakes

Blueberry-Cornmeal Pancakes

4 to 6 Servings

Prep Time: 20 min

Total Time: 40 min

September 2010

Ingredients

Recipe Preparation

Recipe by Village Smithy Cabondale Colorado

Nutritional Content

6 servings, One serving contains (Analysis includes maple syrup.): Calories (kcal) 485.3 %Calories from Fat 31.0 Fat (g) 16.6 Saturated Fat (g) 4.0 Cholesterol (mg) 83.9 Carbohydrates (g) 76.9 Dietary Fiber (g) 5.8 Total Sugars (g) 39.2 Net Carbs (g) 71.1 Protein (g) 8.5 Sodium (mg) 723.9

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Blueberry-Cornmeal Pancakes

These pancakes bake on a film of wheat germ for a toasty finish. If blue cornmeal is available, it intensifies the bluish hue of the pancakes.

Total Time under 30 minutes

Occasion Cooking for a date, Family Get-together

Recipe Course main course

Dietary Consideration halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texture buttery, fruity, light, savory, spiced, sweet

Ingredients

  • 1½ cups unbleached all purpose flour
  • ½ cup yellow, white, or blue cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs , separated
  • 1½ cups buttermilk
  • ½ cup milk
  • 4 tablespoons (½ stick) unsalted butter , melted, plus extra for greasing
  • 2 tablespoons maple syrup
  • 1½ cups fresh or frozen blueberries
  • About ½ cup wheat germ
  • Maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter for topping

Instructions

In a bowl, combine the flour, cornmeal, baking powder, cirmamon, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, milk, butter, and maple syrup. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites and blueberries.

Heat a griddle or large skillet over medium heat and grease lightly Scatter 2 tablespoons of wheat germ over the surface. For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Repeat, coating the pan with wheat germ for the remaining batter. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Garnish with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar– Pecan Butter.


Blueberry cornmeal pancakes

One of the annual class projects at the Midwestern boarding school where I grew up was making maple syrup. After collecting sap from the local stand of sugar maples, we’d stay up all night, boiling the stuff into syrup in a wood-burning contraption we’d set up near the decrepit tennis courts. Then we’d celebrate the season’s haul with a pancake social. It was a party we looked forward to all year — an excuse to pull an all-nighter outside when normally we’d be under curfew in the dorms, followed by the reward of towers of pancakes as night turned into morning.

Now that I’m not a teenager but a parent to one, my pancake socials are more modest: They started as breakfasts I made when the kids were little and had sleepover guests to feed now they’re an excuse for the family and the occasional friend or two to get together on the weekend without the imperative that anyone change out of their pajamas.

My weekend plan for pancakes usually involves hitting the market on Saturday — to load up on fruit, jam, honey, flowers, maybe a wreath for the door — and stay home on Sunday — to read the paper, watch the early NFL game, and engineer the first wave of caffeine while I wait for folks to arrive.

The guests might be my daughter and her friends, taking a break from homework or college applications or my friends, gathering for a few hours of cooking and conversation. Because one of the myriad joys of pancakes is that they can be eaten for any meal of the day — or sometimes all of them, as my older daughter, now with a college kitchen of her own, points out.

Batter up. I cook pancakes in a cast iron pan that likely predates my mother’s griddling, with quite a lot of butter over medium-high heat. The trick is to calibrate the heat, butter and batter so that the interior cooks through while the edges pan-fry into a crispy, bronze filigree. Ladle the batter into shapes — snowmen are the easiest — or coordinate the diameters to stack or pyramid. I’ve made pancakes as big as omelets and used cookie cutters squirt bottles also work, though not with blueberries. The first pancake or two might be imperfect (I eat those) then I pile up the rest on a plate kept warm in a very low oven. Depending on the size and of your crowd, you can start early and have the whole batch cooked before folks sit down or you can griddle and serve, handing them off hot from the stove.

Although you can use white flour or even a mix if you really need to (see: camping, survivalism), these days I only make whole grain pancakes. Not too long ago, America’s Test Kitchen tested pancake recipes and found that those made with 100% whole wheat stacked up — literally — a lot better than expected against those made with white flour. The bran cuts through the gluten, it seems. This geeky stuff is relevant because many pancake recipes caution against over-mixing, as if the batter is as delicate as a pastry chef’s génoise. So not only does using whole grain flour give your pancakes more flavor, make them a bit more nutritious and give you a good reason to source local or well-regarded flours, but it also means that you can take a break from flipping, make yourself another cortado, and then whisk the bowl without worry.

The easiest thing is just to dump your market berries into the batter, or dot them into pancakes to order if you’ve got a picky crowd. But for me, hearkening back to those Ohio pancake piles, apples are always part of the mix: There was an apple orchard at the boarding school too, so we added cut apples to the batter. I like to sauté them now — same pan, more butter — and put them on top of the stacks rather than in them. You don’t need a recipe: Core and thinly slice as many as will comfortably fit into the pan, leaving the pretty skins on. (Choose a tart, firm apple variety, which holds up better in the pan, such as Pink Lady or Arkansas Black.) Add a big nub of butter and a pinch of salt, and cook the apples on medium-high heat until they’re caramelized, flipping as you go.

To drink with all this: a pitcher of orange juice. Hot spiced cider (add dashes of cinnamon, ginger, cayenne and taste as you go) is a great pairing if your party is late in the day and your guests are inclined, Calvados is a nice addition. But pancakes want to be served with coffee. Get a sampling of favorite beans — I like Portola in Costa Mesa, Jones Coffee Roasters in Pasadena, and Go Get Em Tiger — and set up a coffee station. I put out all the mugs I’ve sourced from coffee shops, bookstores and Lambeau Field and make a first round from one bag of beans in a French press and another in a Chemex. Meanwhile, depending on how many folks are drinking, I also make a batch in the bright red Bialetti espresso-maker my daughter takes with her on trips or the cezve, or Turkish coffee pot, that I got once in Istanbul. A cheap battery-powered milk frother enables cappuccinos on demand. Take orders and yell if you have to. Under-caffeinated people can be sluggish.

What to put on your pancakes

I make brown sugar syrup because my mother did: Not having the budget for real maple syrup, she boiled down brown sugar and water. For the Canadians among us: Rogers Golden Syrup, a thick sugar syrup the color of French copper pots. Butter makes things better. Look for Beurre de Baratte or Le Beurre Bordier or serve up butter that you make yourself by shaking a Mason jar of good cream until it is transformed. Syrup is fine, but locally made and sourced jams are easier to find than syrups from Canada or Vermont pair jams that match or complement your grains and fresh fruit, depending on what’s in season and available. Stuff I like: Sqirl’s Persian mulberry jam, Red Bread’s blueberry jam, Jam’s apricot-almond jam, Smucker’s boysenberry syrup.

If you don’t use all the pancake batter — say, you’ve doubled or tripled the recipes, as I mostly do, for fear of under-feeding folks — just put the extra batter in the fridge, where it will keep for one or a few days. The great thing about using whole grain flour is that the batter is resilient, even benefiting from a bit of a longer rest. If your kids get up for breakfast before school, make more pancakes: Just add more milk to make the cold batter pourable. Add any leftover sautéed apples to the batter or if you have extra apples but no more pancake batter, put them on toast or stir them into porridge.


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These were so tasty! I did not have any whole wheat flour, so used mostly regular white flour with some ground flax seed meal added in. I added some chopped chicken maple blueberry breakfast sausage to the pancakes along with the blueberries and made them double sized. Soooo good and had plenty left over for weekday breakfasts.

This recipe is one that my husband requests over and over since I started making it in 1997. It's great even without the blueberries. I've added corn kernels and made them for dinner as a side dish. Sure, it's a recipe with a lot of ingredients and steps, but if you want easy pancakes, go buy those nasty frozen ones. -) These are fab and I love them!

Halved the recipe, used 2 eggs and didn't bother to separate - just beat in with milk , butter and honey. Batter was on the thin side but cooked up nice and light. Made with blue corneal instead of yellow. Gives them interesting color and is allegedly more nutritious.

Simple and delicious! I couldnt find the pasty flour so I just doubled the unbleached flour. Also, I used a lower ratio of cornmeal to flour. Fluffy, moist, and delicious! Very pleased!

Unbelievably wonderful. Light and fluffy but with the added density of cornmeal. A friend had me over for breakfast and surprised me with these cornmeal cakes. Can't say enough about how good they are.

I love all things cornmeal related, and these pancakes tasted great. However, there were too many steps and too much work just for pancakes. The egg whites step seems like too much work somehow but it was definitely needed to thicken the runny batter. I only had skim milk on hand so i made some substitute buttermilk with lemon juice. I imagine the thickness of the batter would be improved with real buttermilk (or fake buttermilk made with whole milk). I also didn't use blueberries and the flavour of the unadulterated cake batter was really lovely. Still, next time i'll look for a simpler recipe.

After making a trip to the stone ground mill close to my son's house I purchased both cornmeal & buckwheat to prepare breakfast with the grandchildren. It was an experience that all enjoyed and a strong taste reminder to my son when we made the buckwheat waffles. My son & oldest grandson throughly enjoyed the shared task of the corncakes with the supurb stone ground cornmeal.

Good pancakes, but batter is runny which makes it a bit too much trouble to repeat.

If you like cornmeal items such as cornbread, you will likely love this. I will be cutting back on the blueberries next time - I found they overpowered the corn taste that I love. But otherwise, delicious breakfast fare.

Thick & yummy. I loved the whole grain texture and flavor, and they were great with syrup. I skipped the oven warming step and used soymilk instead of buttermilk, but all in all I really liked this recipe!

RE: Dry pancakes. Any time you use regular whole wheat flour to substitute, even for ww pastry flour, you must use less, because it absorbs more moisture.

My Mom and I both liked these better than regular pancakes but my husband thought they were too thick. I would definitely make them again. I enjoyed the extra texture.

I have made these for the family every Saturday for almost two years now needless to say, we love them. To the cook from Los Angeles, try increasing the buttermilk or egg - ours are always moist, and I usually make half the recipe but use 2 eggs instead of 1 and a a half.

My pancakes were not very moist! After spending a couple of minutes in the oven at 200 (to keep warm), they became dry and crumbly, and they tasted more like cornbread than pancakes. Is there any way to make them more moist? I had to substitute whole wheat flour for pastry flour, which I'm sure changed the consistency somewhat. Would make again, but disappointed in my experience.

I've been making these pancakes for years, ever since the printing date, and they are still my favorites. In fact, we just had them yesterday morning for breakfast. I wouldn't change a thing with the recipe. Once I added a teeny bit of orange oil to the batter which really made the flavor stand out, but I don't do that most of the time. Since there are only two of us in the house, I go ahead and make the rest of the batter and freeze the pancakes individually wrapped in plastic wrap. Makes for a nice quick "weekend morning-type" breakfast while heated in the oven or toaster oven in the morning prior to heading out to work.


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Lemon Blueberry Cornmeal Pancakes

All the best mornings start with pancakes! There's no need for pancake mix when making them from scratch is so easy - and rewarding.

Lemon Blueberry Cornmeal Pancakes

Ingredients

  • 1 cup all purpose flour
  • ¾ cup cornmeal
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest
  • 3 eggs yolks and whites separated
  • 1½ cups milk
  • 1 tablespoon lemon juice
  • 3 tablespoons vegetable oil or melted butter
  • 1 cup fresh blueberries
  • butter or oil for greasing the pan

Instructions

  1. Mix all the dry ingredients, including lemon zest, together in a large bowl. Combine the egg yolks, milk, lemon juice and oil or butter, and whisk together in a separate bowl or glass measure. In a third bowl, beat the egg whites until fluffy and soft peaks form.
  2. Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Fold in the blueberries and the egg whites until you can’t see streaks of white anymore, but be careful not to over-mix the batter.
  3. Pre-heat a non-stick griddle or skillet over medium heat. Add a little oil or butter and lightly coat the surface of the pan. When the butter no longer sizzles, and a droplet of water splashed into the pan does sizzle, it is ready to make the pancakes.
  4. Pour batter in the pan, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter – about 2 to 3 minutes. Flip the pancake and cook the other side until equally browned. Remove and repeat for next batch.
If you made this recipe, please add your comments and ratings below.

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Ingredients

You can use fresh or frozen blueberries in this recipe. I personally prefer fresh, but frozen also work great!

The buttermilk in the pancakes helps the pancakes turn out nice and fluffy, and also keeps them delicious and tender. These Orange Buttermilk Pancakes are also incredible!

The cornmeal adds a bit of texture to the pancakes, and gives them a cornbread like consistency. You can also get this in these Cornmeal Pancakes.

The rest of the ingredients are probably already in you pantry and are listed in the recipe card at the bottom of the post.


1 Copycat Milk 'n' Cookies Pancakes

These pancakes are an Oreo lover's dream. Crush up your cookies and add them to the batter. Stack your pancakes with cream cheese mousse in between, and drizzle vanilla sauce on top with more cookie crumbs. Serve with a glass of cold milk for the full experience.

2 Hummingbird Pancakes

The transformation of this classic Southern cake into an over-the-top stack of pineapple, banana, and pecan pancakes from MyRecipes will delight even the pickiest of eaters. Finish with a generous drizzle of cream cheese icing for an ultra-indulgent breakfast treat.

3 Blueberry Cornmeal Pancakes

These pancakes use plant-based milk and whole wheat flour, with the addition of cornmeal and blueberries of course, for a breakfast treat that will energize and satisfy.

4 Bacon Pancakes

Why leave the sweet and savory side of the breakfast menu separate? You can get the best of both worlds, right at home, with these sweet-and-salty bacon pancakes from Southern Living.

5 Cinnamon Roll Pancakes

You'll flip over these flapjacks from Better Homes & Gardens with a baked-in swirl of cinnamon sugar filling. Instead of maple syrup, top this pancake recipe with a cream cheese drizzle for the full cinnamon roll treatment.

6 Pancake Poppers

Have a fun breakfast or brunch with these pancake poppers baked in a mini muffin pan. These bite-sized pancakes are perfect for kids and breakfasts on the go. Dust with powdered sugar and top with syrup or put a little in a ramekin for dipping.

7 Cabbage Okonomiyaki (Pancakes)

These savory, Japanese-style pancakes are loaded with shredded cabbage. MyRecipes' version uses quickly brined cabbage and a thin batter for maximum crispiness. Drizzle with spicy mayo and top with scallions for a traditional Japanese street food favorite.

8 Cinnamon-Apple Dutch Baby

This MyRecipes sheet pan Dutch baby is a perfect dish to whip up for a group brunch, but can easily be transformed into dessert when served with a scoop of vanilla ice cream. Apple slices are baked with cinnamon, topped with batter, and finished in the oven. Oven-baking means no flipping and everyone gets to eat at the same time!


Lemon Blueberry Cornmeal Cakes

These cakes are quick and easy to prepare. Yet the zesty lemon flavor combined with the sweet, subtle flavor of blueberry and the crunchiness of cornmeal make them sophisticated enough for your most elegant summer gatherings.

Ingredients

  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (35g) cornmeal
  • 1/2 cup (99g) sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) buttermilk or nonfat plain (not Greek) yogurt
  • 2 large eggs
  • 1/2 teaspoon lemon extract, optional for enhanced lemon flavor
  • 1 tablespoon (14g) lemon juice
  • 1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
  • 1/2 cup (99g) vegetable oil
  • 1 cup (142g) blueberries, rinsed and dried
  • 1/2 to 3/4 cup (57g to 85g) confectioners' sugar
  • 2 teaspoons lemon juice fruit powder, optional*
  • 1 tablespoon (14g) milk or lemon juice*

Instructions

Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

To make the cake: Combine the dry ingredients in a large bowl.

Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined.

Scoop 1/3 cup batter into each baker.

Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch.

Remove from the oven, and transfer to a rack to cool.

To make the glaze: Combine the sugar, lemon powder, and milk or lemon juice, stirring until smooth and adding more sugar if necessary to achieve a smooth, drizzle-able glaze.

Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.


Lemon Cornmeal Blueberry Pancake Ingredients

Cornmeal

As I said, medium grind cornmeal is my pick for this recipe. It’s the same cornmeal I use in my simple, whole grain cornbread, my blueberry corn muffins, and my corn & jam muffins. But finely ground cornmeal and corn flour will both work in a pinch.

All-purpose flour

Unbleached, all-purpose flour works with the cornmeal to give the pancakes a light, tender texture. If you don’t have all-purpose, you can try light spelt or white whole wheat flour in its place. If you need to make the recipe gluten-free, you can use a gluten-free, all-purpose flour blend (I like this one).

Blueberries

Fresh or frozen blueberries will both work in the recipe. If you don’t have those, try raspberries, chopped strawberries, or blackberries in their place!

Vegan egg replacer

I replace the traditional egg in these pancakes with a mixture of ground flax meal and warm water. This flax “egg” is one of the simplest, least expensive ways to replace eggs in vegan baking, especially in muffins and quick breads. As an added bonus, it adds fiber and a small amount of healthful, Omega-3 fatty acids.