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Cornbread Blueberry Pancakes taste like super fluffy pancakes and hearty cornbread mixed together! It’s a quick and easy breakfast recipe made in 20 minutes inside of one bowl! And the combination of cornmeal and juicy blueberries is so perfect with warm maple syrup or honey for an impressive brunch menu served with Olive Oil Fried Eggs.
I love brunch. There’s nothing like sleeping in and then enjoying a full breakfast spread of Lemon Ricotta Pancakes, Arepas, Strawberry Rolls, and these Blueberry Muffins are the best!
Ingredients You’ll Need For Cornbread Blueberry Pancakes
- Dry ingredients – All-purpose flour, cornmeal, baking powder, baking soda and salt gives these cornbread pancakes a nice hearty texture. Use fine cornmeal so you don’t end up with large chunks of cornmeal in your pancakes.
- Buttermilk – This will interact with the baking soda giving the batter a nice lift.
- Melted butter – Added to the batter to keep the pancakes moist and it of course adds delicious flavor!
- Blueberries – Fresh or frozen is fine!
- Honey – For a touch of natural sweetness!
For the rest of the ingredients, please refer to the recipe index card below!
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 buttermilk 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 blueberries. 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
- DO NOT OVER MIX. When you over mix the batter 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.
- When using frozen blueberries make sure to allow them to thaw completely before adding them to the batter, that way you won’t end up with soggy pancakes.
- Don’t use butter to cook the pancakes. Butter tastes amazing but it burns easily, use vegetable oil then serve with plenty of butter!
- Ran out of buttermilk? Use whole milk with 1 teaspoon of lemon juice or white distilled vinegar. Give the mixture a stir then allow it to sit for 5 minutes until it starts to look a little “curdled” then proceed with the recipe.
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.
Recipe FAQs
Johnnycakes, also known as hoe cakes or simply cornbread pancakes are regular pancakes made with a mix of flour and cornmeal! They are much heartier than regular pancakes with a wonderful flavor and texture.
I like to fold the blueberries right into the batter, that way they are evenly distributed all throughout!
Make my Jalapeรฑo Cheddar Cornbread or this Chili Cornbread Casserole.
More Breakfast Recipes
Breakfast
Best Lemon Ricotta Pancakes
Dinner
Chilaquiles
Breakfast
Olive Oil Fried Eggs
Desserts
Meyer Lemon Blueberry Cornbread
If you tried this Cornbread Blueberry Pancake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cornbread Blueberry Pancake Recipe
Equipment
- 1 Medium-mixing bowl
- 1 Measuring cup or small bowl
- 1 Cast iron pan or griddle
- 1/4 cup measuring cup
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
Instructions
- Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where weโre going to put the pancakes once theyโre 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 doesnโt 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 overmixโthis 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. Donโt 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
Tips and Tricks
- DO NOT OVER MIX.ย When you over mix the batter you get flat tough pancakes. For tall fluffy pancakes, make sure you mix just until it comes together.
- Keep them warm in an oven.ย Nobody wants a cold pancake, keep them in a warm oven until youโre ready to serve them.
- When using frozen blueberriesย make sure to allow them to thaw completely before adding them to the batter, that way you wonโt end up with soggy pancakes.
- Donโt use butter to cook the pancakes.ย Butter tastes amazing but it burns easily, use vegetable oil then serve with plenty of butter!
- Ran out of buttermilk?ย Use whole milk with 1 teaspoon of lemon juice or white distilled vinegar. Give the mixture a stir then allow it to sit for 5 minutes until it starts to look a little โcurdledโ then proceed with the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you measure 1/4 cup butter before melting it or do you first melt it and then measure? Thanks!
Do you think using almond flour instead of white would work?!
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.
This was a few years agoโฆ but as far as I Know almond flour is a 1-1 GF substitute? So I thought you should be able to use it?
definitely not unfortunately. almond flour is a very different hydration than all-purpose wheat flour. if you’re looking to make it gluten-free, i would turn to a gluten-free all-purpose flour. ๐
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!!
I think I’m the last person to watch it! That sounds likr a good show and the food looks great!
What does AF stand for?
Exactly what I thought it stood for ๐ And it’s not King Arthur Flour ๐
Hi! Eggs aren’t listed in the ingredient list, but are mentioned in the directions. Is it just one egg? Thanks!
HII!! Hi yes I forgot the egg. It’s in there now. ๐
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/
These sound amazing – must make! Question – are there no pictures because of the renovation? Or are they not loading on my end?
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.
OOOOOOHHHHHH MY GOD the fluff is off the CHARTS
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!
Oh I’m excited for the next month haha.
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.
yasss dooo it! ๐