Cornmeal Blueberry Pancakes
Weekend worthy pancakes with cornmeal batter and blueberries.
Nutrition Facts
514 kcalCalories
15 gProtein
75 gCarbs
17 gFat
Ingredients
Instructions
Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk. Pour the melted butter into mixture. Start in the center and whisk toward the outside of the bowl until all is incorporated. Do not overmix, lumps are totally expected and just fine. Coat blueberries in 1 teaspoon of flour and add to cornmeal batter.
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Continue Reading at Thehungrybluebird →Chef's Notes
Serve with butter and syrup or try dusting with powdered sugar and topping with fresh blueberries.
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Reviews from the Original Source
I didn’t have buttermilk so I made my own: 3/4cup vanilla Greek yogurt, 2Tbsp fresh lemon juice, 1/2cup 2%milk. Used coconut oil and a cast iron skillet. Literally the best pancakes we have ever made.
These are my go-to recipe for something that is sure to impress, or something for a special day. I use gluten free flour and it works with this recipe.
Excellent! Halved the recipe and it still worked!
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