Super fluffy Cornbread Blueberry Pancakes are what you get when you’re craving both cornbread and a pancake. The combination of the cornmeal and blueberries is so perfect with warm maple syrup or honey for an impressive brunch menu.
So I’m proably the last person on earth who is now watching The Good Wife but let me tell you, it’s pretty good!
I’m very into the whole situation where the wife isn’t all that “good” and divorces her husband because he sucks. I think that’s a great bang to begin a series with, to be honest. Who knows where it will go because I’m literally only on episode 3 but we shall see!
Another thing I’m very into right now are fluffy pancakes that taste like cornbread, speckled with little blueberries. GAH. Brunch dreams right now.
How to get fluffy pancakes:
Let me tell you truly fluffy pancakes are a little hard to achieve. If you add too much leavening then you end up with fluffy pancakes that then fall. You want just the right amount of baking powder to liquid.
The ratios are really important! I think I got the perfect ones in this recipe. The pancakes taste like cornbread with honey and the blueberries are so deliciously sweet and tart. I’m going to miss them dearly come the end of summer.
How to make cornbread blueberry pancakes:
- Preheat the oven. This will help keep the pancakes warm after they cook if you aren’t serving them right away.
- Mix the dry ingredients. In a large bowl whisk together the flour, cornmeal, leavening, and salt.
- Combine the liquid ingredients. Use a large measuring cup to measure out the buttemrilk then whisk in the eggs, butter, and honey.
- Combine everything. Add the liquid ingredients to the dry and mix just until it’s all combined, being careful not to over mix.
- Cook. Melt some butter in a large skillet or griddle. Add some batter, followed by a few blueberrries. Cook just until the one side is golden brown then flip and cook the second side.
- Transfer to the oven. If you’re waiting to serve until all the pancakes are done, transfer the pancakes to the oven.
- Serve. With butter and warm maple syrup or honey.
Tips and Tricks for Perfect Pancakes:
- DO NOT OVER MIX. When you over mix you get flat tough pancakes. For tall fluffy pancakes, make sure you mix just until it comes together.
- Keep them warm in an oven. Nobody wants a cold pancake, keep them in a warm oven until you’re ready to serve them.
Cornbread Blueberry Pancake Recipe
- 1 1/2 cups all-purpose flour
- 1/2 cups fine cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 tablespoon honey
- 3/4 cup fresh or *frozen blueberries
- Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
- In a measuring cup or small bowl, measure out the buttermilk. Whisk in the egg, melted butter and honey until smooth.
- Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.)
- Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to overmix—this will result in tough pancakes. Add the blueberries and fold into the batter. Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles.
- Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with maple syrup and pats of butter.
Did you make this recipe? Let me know on Instagram!
Looking for more breakfast recipes? Here are some of my favorites:
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