I couldn’t help it! I’m sure you’re thinking “enough with the breakfast already!” but we’ve just been feeling the breakfast love around these parts. Especially since weekends practically BEG for something like this.
These are one of my new favorites. Best of all they’re both delicious and pretty nutritious!
These had amazing texture and flavor. Sometimes whole wheat flour pancakes can come off dense, but the cornmeal kept these substantial but light. Maple and blueberry together is perfection–one of my favorite combinations.
They’re sweetened with maple syrup which makes them tasty enough on their own. Sophie and I ate ours syrup-less, but I had a taste of Michael’s syrup-laden short stack and it was amazing.
I loved them!
- 1¼c whole wheat flour
- ½c cornmeal
- 1 tsp salt
- 1¼ tsp baking powder
- ½ tsp baking soda
- 1½c buttermilk
- ¼c pure maple syrup
- 3 Tbsp butter, plus more for pan or griddle
- 1 egg
- ½ tsp vanilla
- 1 pint blueberries
- In a small bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. In a separate bowl, whisk together buttermilk, maple syrup, butter, egg, and vanilla.
- Stir wet ingredients into the dry until combined and lumps are gone.
- Heat griddle or skillet over medium heat. Add a little butter to the skillet and scoop batter by about ¼ cupfuls into the pan. Sprinkle blueberries over the top of the batter in the pan. Cook over medium heat until edges are set, a few bubbles have formed in the batter, and the bottom of the pancake is golden brown. Flip and continue cooking until opposite side is golden and batter is completely set.
- Makes 8-10 pancakes
Adapted from In The Little Red House