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Cornmeal-Blueberry Pancakes

Updated: Jul 19, 2021


3/4 cup cornmeal

3/4 cup flour

3 1/2 tsp. baking powder

1 tsp. salt (less if desired)

2 Tbsp. melted butter

1 egg, well beaten

1 1/2 cups milk

1 cup Maine wild blueberries (frozen if you must)


  1. Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the milk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl until all ingredients are incorporated. Do not overbeat. (Lumps are fine.)

  2. Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter.

  3. Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.

  4. Flip pancakes after bubbles rise to the surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in a heated oven until all the batter is cooked and you are ready to serve.

By: Alison Roman

Developed by: Brin Xu