Corn & Blueberry Pancakes

Corn & Blueberry Pancakes
Servings: 4 Yield: 12 pancakes Prep 15 mins Cook 5 mins per batch Stand Keep warm at 200 degrees F


  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries
  • Butter and maple syrup, for serving (optional)

Make It

1. Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees F.

2. In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.

3. Using a ladle, drop batter in scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in 200 degrees F oven.

4. Repeat with remaining batter. Serve with butter and maple syrup, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 381, Fat, total (g): 9, chol. (mg): 57, sat. fat (g): 1, carb. (g): 64, fiber (g): 2, pro. (g): 9, sodium (mg): 496, Percent Daily Values are based on a 2,000 calorie diet.