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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