Sift together cornmeal, flour, baking soda and salt in medium bowl. In a smaller bowl, stir together sugar, oil, egg, and buttermilk. Add to dry ingredients to wet ingredients. Let batter stand for 15 minutes to soften cornmeal. Pour batter onto hot, buttered, griddle or pan and sprinkle with blueberries. Turn when tops are bubbly.

Serve warm with butter and maple syrup.

Cooking Note: If you completely thaw your blueberries, the color of the berries will spread into the pancake making slightly blue pancakes. To avoid this effect and keep all the blue within the berries, use berries that are still just a little frozen (just beginning to thaw).


These buttermilk pancakes get a hearty texture from cornmeal. Blueberries are added just before you flip them to provide bursts of berry in each bite.

Mr Breakfast would like to thank dlohr for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From updown

Rating (out of 5):

I'd suggest cutting the cornmeal by 1/2 cup and increasing the four by 1/2 cup. The texture was just a little bit too gritty. Other than that, it was very good.

Comment submitted: 12/27/2011 (#13356)

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