Blueberry Cornmeal Pancakes
These are the best and most fluffiest pancakes you’ll ever have!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2-4 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3 Tbsp cornmeal
- 1 Tbsp sugar
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 1 egg
- 1 cup sour milk*
- 2 Tbsp Canola or Vegetable oil
- 1/2 cup frozen or fresh blueberries
- butter for cooking
Instructions
- Mix dry ingredients.
- Mix wet ingredients.
- Combine wet and dry ingredients and gently fold blueberries**
- Cook on medium heat, using preheated grill or skillet for about 2 minutes per side. Serve warm with syrup.
Notes
- * I never have sour milk on hand so I usually make my own: measure 1 cup of milk, take out 1 Tbsp of milk and add 1 Tbsp of white vinegar and let it sit for 5 minutes.
- ** If you fold in frozen blueberries your batter will turn blue. If you’d like to avoid that you could top each pancake individually when it’s on the griddle.
View Comments (1)
It is so yummy I am having water in the mouth