Fluffy Blueberry Cornmeal Pancakes Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
6 pancakes
Ingredients
  • 1 ¼ cups all-purpose flour
  • ½ cup cornmeal
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup blueberries
  • Maple syrup, for serving
  • Butter, for serving
Directions
  1. In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.
  2. In another small bowl, combine the eggs, buttermilk, vanilla extract, and vegetable oil.
  3. Stir the wet ingredients into the dry ingredients until just combined.
  4. Stir in the blueberries.
  5. Preheat a large skillet over medium heat for 2 minutes. Grease with cooking spray.
  6. Add a heaping ⅓ cup of batter to the skillet per pancake.
  7. Cook for 1–2 minutes, until large bubbles appear on top and bottom is golden brown.
  8. Flip and cook for 2 more minutes, until done. Continue with remaining batter.
  9. Serve pancakes hot with maple syrup and butter.