Cornmeal Pancakes with Blueberry Sauce

Shake up your morning flapjack routine! These pancakes are a spin on the classic using cornmeal along with regular white flour. Top with antioxidant rich blueberry sauce instead of syrup and you’ll have a sweet way to start your day. Easily make this recipe gluten free by using your favorite gluten free flour.

  • 3/4 cup - Cornmeal
  • 3/4 cup - Flour
  • 1/8 cup - Sugar
  • 1 tbsp - Baking Powder
  • 1/2 tsp - Salt
  • 1 1/8 cup - 2% Milk
  • 1 tsp - Vanilla
  • 1 ct - Egg
  • 2 tbsp - Butter, melted
  • 2 cup - Blueberries
  • 1 cup - Sugar
  • 1/2 cup - Water

  1. Make blueberry sauce: Pour all ingredients into a small pot and simmer until thickened. Break up blueberries for a smoother consistency, add more water to thin if desired. While sauce cooks down, being making pancakes.
  2. Mix all dry ingredients together (cornmeal, flour, sugar, baking powder, salt).
  3. Melt butter. Mix all wet ingredients together in a separate bowl (milk, vanilla, egg, and butter).
  4. Gently fold in liquid mixture into the dry ingredients, stir until just combined (lumps are ok).
  5. Heat a greased frying pan.
  6. Pour ΒΌ c of the mixture onto the pan and cook until bubbles begin to form on the top (about 4 minutes). Flip the pancake and cook another 4 minutes.
  7. Top with blueberry sauce and serve!
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