Cornbread Blueberry Pancakes

Breakfast, Pancakes, Summer

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.

Cornbread Blueberry Pancakes

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.

Cornbread Blueberry Pancakes

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:

  1. Preheat the oven. This will help keep the pancakes warm after they cook if you aren’t serving them right away.
  2. Mix the dry ingredients. In a large bowl whisk together the flour, cornmeal, leavening, and salt.
  3. Combine the liquid ingredients. Use a large measuring cup to measure out the buttemrilk then whisk in the eggs, butter, and honey.
  4. Combine everything. Add the liquid ingredients to the dry and mix just until it’s all combined, being careful not to over mix.
  5. 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.
  6. Transfer to the oven. If you’re waiting to serve until all the pancakes are done, transfer the pancakes to the oven.
  7. Serve. With butter and warm maple syrup or honey.

Tips and Tricks for Perfect Pancakes:

  1. 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.
  2. 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

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0 from 0 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 10 to 12 small pancakes
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.

Ingredients

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

Directions

  • 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.

Notes

*If you decide to use frozen blueberries, allow them to thaw completely before using.
Equipment:
Nonstick Skillet | Whisk | Silicone Spatula | Stainless Steel Bowls | Kitchen Towels
CourseBreakfast
CuisineAmerican
KeywordBlueberry Pancakes, Cornbread Pancakes
Serving: 4g
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Looking for more breakfast recipes? Here are some of my favorites:

Cornbread Blueberry Pancakes

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20 Comments

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  • Reply Emilie April 11, 2020 at 12:18 pm

    Hi ! I dis this recipe this morning but I has a little problem… my batter was really dry ! So I added milk, but after it was not light at all, it was stodgy and heavy…. I would like to know if the batter should be like normal pancakes batter. Thank you !

  • 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!

  • 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 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!!

  • 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 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 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 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
    http://melinspired.com/amazon-beauty-must-haves-under-20/

  • 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 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 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.