Cornmeal Blueberry Pancakes Recipe, yummm...

Cornmeal Blueberry Pancakes are a wonderfully fluffy, golden breakfast delight, with a texture that combines the soft lightness of traditional pancakes and the earthy tenderness of fine corn flour.

The very fine corn flour used in this recipe creates an irresistibly tender pancake that melts in your mouth, adding a mild, earthy flavor that highlights the sweetness of the blueberries. Each bite is delicately sweetened, with just the right balance to let the natural flavors of corn and berries shine. Coconut oil adds a hint of tropical richness, and whole milk and eggs provide a smooth, moist crumb that’s indulgent yet light. Baking powder ensures an airy rise, while a touch of salt enhances each ingredient’s unique character. Juicy blueberries burst with tangy-sweet flavor in each bite, adding color and a refreshing contrast to the warm pancake base.

Delicious Cornmeal Blueberry Pancakes recipe...

We love these Cornmeal Blueberry Pancakes for their soft, pillowy texture and comforting flavors, with fine corn flour lending an unexpected, delicious tenderness. Filled with wholesome ingredients, these pancakes are nourishing, providing fiber, antioxidants, and protein to fuel the day with a bit of extra warmth and sweetness.

Recipe Ingredients...

Ingredients you will need to make this delicious Cornmeal Blueberry Pancakes recipe:

Flour provides structure and creates a soft, tender texture in these pancakes, giving them a fluffy consistency. Choose fresh, unbleached flour for the best taste and results. Flour provides carbohydrates for energy, along with some fiber and minerals.
Corn Flour adds a subtle sweetness and a slightly gritty, hearty texture, enhancing the pancakes with a mild corn flavor. For this recipe, Mexican corn flour brands are preferred for their authentic, rich taste. Corn flour adds fiber and essential minerals like iron and magnesium, supporting digestion and overall health.
Sugar adds a touch of sweetness and helps achieve a golden-brown color when the pancakes cook. Use granulated sugar for even blending. It provides quick energy and enhances flavor but is primarily included for taste.
Baking Powder acts as a leavening agent, creating air bubbles that make these pancakes rise and stay fluffy. Check for fresh, clump-free baking powder for best results. Though it doesn’t add nutrients, it’s essential for the pancakes’ light texture.
Salt balances the sweetness and enhances all other flavors, bringing out the natural taste of the corn and blueberries. Choose kosher salt or fine-grain salt for even mixing. In moderation, it supports electrolyte balance and flavor depth.
Coconut Oil adds a light, tropical flavor and helps create a moist, fluffy texture. Opt for high-quality, cold-pressed coconut oil for the best flavor. It provides healthy fats that support energy and metabolism.
Whole Milk adds richness, moisture, and helps create a smooth batter, resulting in a tender texture. Choose fresh, high-quality milk for optimal results. It contains calcium, vitamin D, and protein, supporting bone and muscle health.
Water helps thin the batter slightly, balancing the thickness to achieve a light, fluffy pancake. Use filtered water if available. While it adds no flavor or nutrients, it aids in creating the right consistency.
Whole Eggs add moisture, structure, and richness, helping bind the ingredients and create a tender crumb. Select fresh eggs with intact shells. Eggs are nutrient-dense, providing protein, vitamins, and minerals essential for overall health.
Blueberries add bursts of juicy, sweet-tart flavor and a vibrant color to each pancake, balancing the heartiness of the corn flour. Look for firm, plump, deep-colored berries for peak freshness. Rich in antioxidants, fiber, and vitamin C, blueberries support immune health and add natural sweetness.
Lemon zest

Recipe Tools...

1 Mixing bowl, large
1 Mixing bowl, small
1 Grater, micro plane
1 Whisk
1 Spatula
1 Measuring cups
1 Measuring spoons
1 Skillet, cast iron or other heavy bottom

Recipe Process
How to make this delicious Cornmeal Blueberry Pancakes Recipe:

In a large mixing bowl, whisk together the dry ingredients: flour, fine corn flour, sugar, baking powder, and salt.
In a separate bowl, combine the wet ingredients: coconut oil, whole milk, water, eggs, and lemon zest.
Add the wet ingredients to the dry ingredients and whisk thoroughly until the batter is smooth and all ingredients are combined.
Carefully fold in the blueberries.
Transfer the batter to a pint size Pyrex liquid measure, or other small pitcher.
Place a cast iron or other heavy bottom skillet on burner setting 5 and pre-heat for 3-5 minutes.
Add 1/2 tsp of coconut oil or grapeseed oil + 1/2 tsp butter, to coat the bottom of the skillet. Ensure the oil is hot but not smoking.
To check if the skillet is ready, drop a small bit of batter into the skillet. If it sizzles and browns within a few seconds, the skillet is at the right temperature. If it browns too quickly, reduce the heat slightly.
Pour the Batter, about 1/4 cup into the skillet for each pancake. If using a small skillet, cook one at a time. If you have a large skillet, you can cook multiple at once.
Cook the Pancakes for about 4 minutes on the first side, or until you see bubbles forming on the surface and the edges are fairly set.
Flip the pancakes with a spatula and cook for an additional 2 minutes on the other side until golden brown and cooked through.
Keep Warm (Optional): If making a large batch, transfer cooked pancakes to a baking sheet and keep warm in a 200°F (90°C) oven while cooking the remaining batter. I cover with a clean kitchen towel to keep them from drying out.
Serve these delicious cakes warm and stacked on a plate. Top with additional blueberries, a drizzle of maple syrup, a dollop of blueberry jam or a dusting of powdered sugar. Enjoy!