Fluffy AF Cornbread Blueberry Pancakes

Breakfast, Pancakes, Summer

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.

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.

One thing that every pancake needs: butter. Butter makes pancakes SO delicious.

This weekend I’m not really living a great brunch life because I’m starting a kitchen renovation, which I’m SO EXCITED TO TELL YOU ABOUT.

We’re breaking ground on Thursday and I’m going to be sharing the whole process soon.

It’s been a slow process which I’m grateful for because there are a lot of fun decisions but decisions nonetheless and many of them are very permanent, not to mention expensive.

Please enjoy brunch life this weekend without me. I’ll be shopping for marble (eeek!) so please eat pancakes for me!

Fluffy AF Cornbread Blueberry Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 10 to 12 small pancakes


Dry Mix:

  • 1 1/2 cups all-purpose flour
  • 1/2 cups fine cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Mix:

  • 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.


*If you decide to use frozen blueberries, allow them to thaw completely before using.
Nutrition Facts
Fluffy AF Cornbread Blueberry Pancakes
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

  • Reply Iris August 18, 2017 at 3:00 am

    I am totally making these for the weekend, I have a brunch next weekend that I’m hosting and I think this will be a hit.

  • Reply Katie August 18, 2017 at 6:49 am

    These sound delicious! Blueberry and corn is always a winner!
    Now for The Good Wife… I just watched the series last year. I had no idea I’d like it so much. I binge watched it over about 7 weeks!

  • Reply Kathleen August 18, 2017 at 7:07 am

    These sound amazing – must make! Question – are there no pictures because of the renovation? Or are they not loading on my end?

    • Reply Adrianna Adarme August 18, 2017 at 1:26 pm

      NO! I messed up and published the post and I forgot to edit the photos and put them in the post. SUCH A DUMB MOVE. But the photos are here now! Haha.

      • Reply Kathleen August 18, 2017 at 2:28 pm

        OOOOOOHHHHHH MY GOD the fluff is off the CHARTS

  • Reply mel August 18, 2017 at 6:45 pm

    Literally my favourite recipe blog! Your photos literally ALWAYS make me want to cook what you’re making haha So basically now at 10PM at night, I need blueberry pancakes!

    xx, mel

  • Reply Alicia August 19, 2017 at 8:41 am

    Hi! Eggs aren’t listed in the ingredient list, but are mentioned in the directions. Is it just one egg? Thanks!

    • Reply Adrianna Adarme August 19, 2017 at 9:20 am

      HII!! Hi yes I forgot the egg. It’s in there now. 🙂

  • Reply Lyn August 20, 2017 at 8:57 am

    What does AF stand for?

    • Reply Anne Pik August 23, 2017 at 8:27 am

      Exactly what I thought it stood for 😉 And it’s not King Arthur Flour 😉

  • Reply Riley August 27, 2017 at 10:13 pm

    I think I’m the last person to watch it! That sounds likr a good show and the food looks great!

  • Reply Jillian September 2, 2017 at 4:34 am

    I made these pancakes per the recipe and the batter was incredibly thick? Like scone dough thick, I ended up having to add another cup of milk…. i feel like it should be two cups buttermilk not one…. this could be a mistake on my part, I just wanted to ask you if the batter should be that thick… thank you!!! Love your blog!!

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  • Reply Eloise February 16, 2018 at 3:52 pm

    Do you think using almond flour instead of white would work?!

    • Reply Adrianna Adarme February 16, 2018 at 7:54 pm

      Eeesh I don’t think so. I think if you used a gluten-free blend of flour you’d be ok. Almond flour has a completely different consistency and would throw off the ratios.

  • Reply Katerina September 15, 2019 at 1:42 am

    Do you measure 1/4 cup butter before melting it or do you first melt it and then measure? Thanks!