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.