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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!
More Breakfast Recipes
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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.
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In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
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In a measuring cup or small bowl, measure out the buttermilk. Whisk in the egg, melted butter and honey until smooth.
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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.)
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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.
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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.
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.
Equipment:
Nonstick Skillet | Whisk | Silicone Spatula | Stainless Steel Bowls | Kitchen Towels
Serving: 4g | Calories: 174kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 295mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
