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Blueberry Cornmeal Pancakes
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Description
A fun spin on a breakfast classic that has a little more texture and a lot more flavor!
Ingredients
- 1 cup All-purpose Flour (whole Wheat Flour May Be Substituted)
- ¾ cups Finely Ground Cornmeal
- 1 Tablespoon Baking Powder
- ½ teaspoons Kosher Salt
- 1-½ cup Buttermilk (more To Reach Desired Consistency If Needed)
- 3 Large Eggs
- 1 Tablespoon Vegetable Or Canola Oil
- 2 teaspoons Pure Vanilla Extract
- 1-½ cup Fresh Blueberries, Divided
- Butter And 100% Pure Maple Syrup (for Serving)
Preparation
In a large bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
In another bowl, whisk together the buttermilk, eggs, oil and vanilla extract. Pour dry ingredients into the wet. Fold the ingredients together until just moistened. Do not overmix. Very gently, fold in 1 cup blueberries.
Preheat a griddle pan or large non-stick skillet over medium heat. Spray with nonstick spray. Scoop out pancake batter in 1/4-cup portions and dollop on the hot pan, working in batches. Flip pancakes when the top is bubbly and bottom is set and brown, about 4 minutes. Cook for an additional 2–3 minutes on the other side. Remove from heat and repeat until you’ve used all of the pancake batter.
Serve pancakes with a pat of butter and drizzle with maple syrup. Sprinkle remaining blueberries on top and enjoy!
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