Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes 1

385

CALORIES

4

SERVINGS

5 (min)

PREPARATION

12 (min)

COOKING

17 (min)

READY IN

side dish

DISH

Ingredients

  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups buttermilk, room temperature
  • 2 large eggs, room temperature
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • ¾ cup yellow cornmeal

Instructions

  • 1Combine dry ingredients (flour through salt) in a large bowl and whisk together.
  • 2Add buttermilk, eggs and melted butter in a small bowl and whisk until thoroughly combined.
  • 3Add buttermilk mixture to dry ingredients and stir to incorporate.
  • 4Heat skillet over medium heat. Oil or butter pan if desired. Scoop ¼ cup of pancake batter into pan and dot with blueberries. Cook pancake for 1-2 minutes and flip. Cook another minute and remove from pan. Repeat with remaining batter and blueberries.
  • 5Serve warm with maple syrup.