whole wheat and cornmeal maple blueberry pancakes

Whole Wheat & Cornmeal Maple Blueberry Pancakes I One Lovely LifeI 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!

Whole Wheat & Cornmeal Maple Blueberry Pancakes I One Lovely Life  Whole Wheat & Cornmeal Maple Blueberry Pancakes I One Lovely Life
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!

Whole Wheat & Cornmeal Maple Blueberry Pancakes I One Lovely Life

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maple Blueberry Cornmeal Pancakes

  • Yield: 4-5 1x


  • 1 1/4c whole wheat flour
  • 1/2c cornmeal
  • 1 tsp salt
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2c buttermilk
  • 1/4c pure maple syrup
  • 3 Tbsp butter, plus more for pan or griddle
  • 1 egg
  • 1/2 tsp vanilla
  • 1 pint blueberries


  1. 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.
  2. Stir wet ingredients into the dry until combined and lumps are gone.
  3. Heat griddle or skillet over medium heat. Add a little butter to the skillet and scoop batter by about 1/4 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.
  4. Makes 8-10 pancakes

Adapted from In The Little Red House

Similar Posts


  1. Mmmm, these look fantastic! I love that you used all whole wheat flour too. I think it’s time for me to subscribe, I keep clicking over to your site from the food photo sites. Everything looks delicious(especially the pizza you posted not too long ago!). And your little girl is so adorable, by the way!

    1. Heidi- Thanks! We just made these again last night and I remembered all over again how much I love them, whole wheat and all!

  2. Yum! I’ve never had cormeal pancakes before but they sure look good. And who could ever get tired of breakfast recipes? Breakfast is by far the best time of the day, unless there’s pizza involved later on. 🙂

  3. These were awesome!!! I did edit the recipe a little teeny bit. I didn’t have buttermilk so I subbed milk with 1 tablespoon of white vinegar added (how I make my usual pancakes) I also added 1 T of sugar to the batter as I didn’t cook with the blueberries. My son doesn’t like blueberries in things. Instead I made a reduction with water blueberries and sugar to go on top for me and my daughter. Lastly, I was out of vanilla but had almond extract so I subbed that. This recipe was good texture, not too think and just and touch sweet…. just the way I love my pancakes! Thanks for sharing this is a new go to for sure 😉

  4. This is the best recipe ever! Thanks so Much! So easy and tasty. I didn’t have buttermilk and did the same, mixed milk with apple cider vinegar and changed the maple syrup for regular sugar and added an extra egg. Fabulous!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star