American
Blueberry Cornmeal Pancakes
These stovetop pancakes mix fine cornmeal with flour for a lightly crisp edge and soft middle. Fresh blueberries cook into the batter so each stack tastes bright without extra syrup overload.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cornmeal adds gentle crunch that plain flour pancakes lack.
- Blueberries burst in the pan so flavor is built in, not just on top.
- The batter comes together in one bowl with pantry staples.
- They reheat well for quick weekday mornings.
Ingredients
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Instructions
- 1
Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
- 2
In a second bowl mix milk, egg, and melted butter until smooth.
- 3
Pour wet ingredients into dry and stir just until combined; fold in blueberries.
- 4
Heat a lightly oiled skillet over medium heat until a drop of batter sizzles.
- 5
Scoop 1/4-cup portions of batter; cook 2 to 3 minutes until bubbles form and edges look set.
- 6
Flip and cook 1 to 2 minutes more until golden; keep finished pancakes warm while you cook the rest.
Pro tips
- Do not overmix or the pancakes turn tough.
- Wipe the pan and add a little more oil between batches.
- If blueberries are large, press them lightly into the batter after scooping.
Easy substitutions
- fresh blueberries
- frozen blueberries, not thawed
- milk
- buttermilk or oat milk
- butter
- neutral oil
Storage and reheating
Storage
Cool completely, then refrigerate in an airtight container up to 3 days or freeze with parchment between layers up to 1 month.
Reheating
Toast or warm in a skillet over medium-low heat 1 to 2 minutes per side until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 11 g
- Fiber
- 3 g
Budget friendly · Stovetop · Vegetarian
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
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