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Cornmeal Blueberry Pancakes

Cornmeal blueberry pancakes are what weekends are made for!  Buttermilk pancake batter with cornmeal and fresh blueberries.

Cornmeal Blueberry Pancakes on plate with syrup being poured over them

I don't make pancakes often, mainly because they're not Meathead's favorite and because I think they're a lot of work first thing in the morning.  Maybe that's why pancakes are for weekends.  Still, I'm not one to rush into the kitchen when I wake up and start cooking or baking.  But I'll make an exception for these cornmeal blueberry pancakes ~ they are worth it.

Cornmeal Blueberry Pancakes on plate with powdered sugar showering down over them.

Years ago, when the kids were little and we lived in Minnesota, we went to a lodge near Hayward, Wisconsin in the Chequamegon Forest.  It was a step back in time with quaint cottages lining Teal Lake.  Meals were included and served in the lodge dining room.

My favorite for breakfast were the pancakes ~ I loved the taste and especially, the texture.  The owner told me they used sour cream and cornmeal in the pancakes, just like her mother-in-law did.  I loved those pancakes and our trips to Teal Lake.

Ingredients in mixing bowl, eggs, melted butter and blueberries on side

Wet ingredients on top of dry ingredients in mixing bowl with whisk.

Blueberries scattered on top of batter with wooden spoon.

I decided to try making pancakes and came across a recipe in the New York Times that used cornmeal.   I gave them a try and they were really good.  Blueberries are still abundant in the markets this summer and so are local peaches.  Try layering some ripe peaches between the pancakes for a stack of deliciousness.

Cornmeal Blueberry Pancakes, side view of stack of pancakes with butter and syrup.

I want to try adding some sour cream but I'm not sure how, any ideas?  Maybe next time I'll replace some of the buttermilk with sour cream and see what happens.  Who knows, maybe they'll taste just like the ones at Ross' Teal Lake lodge ~ a girl can dream, right?  Best, Kelly ??

Cornmeal Blueberry Pancakes, overhead shot on plate with butter and syrup.

Another weekend breakfast treat you definitely should try, my Sour Cream Coffee Cake with pecan-brown sugar streusel.

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Cornmeal Blueberry Pancakes, overhead shot on plate with butter and syrup

Cornmeal Blueberry Pancakes

Weekend worthy pancakes with cornmeal batter and blueberries.
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 514kcal


  • cups all purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • teaspoons baking powder
  • teaspoons baking soda
  • teaspoons kosher salt
  • cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • cups fresh blueberries
  • Vegetable oil (I used coconut oil and really liked the taste and results)


  • Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk. Pour the melted butter into mixture. Start in the center and whisk toward the outside of the bowl until all is incorporated. Do not overmix, lumps are totally expected and just fine. Coat blueberries in 1 teaspoon of flour and add to cornmeal batter.
  • Heat a large skillet, griddle or cast iron pan on low heat for about 5 minutes. Turn heat up to medium and add 1 tablespoon oil. Ladle ⅓ cup batter into skillet, and repeat, being careful not to crowd pancakes. (I could fit 3 on my griddle.)
  • Carefully flip pancakes when full of bubbles and bottoms are nicely browned, about 3 to 4 minutes. Cook another 2 to 3 minutes on other side until lightly browned. Remove pancakes to wire rack inside a baking sheet and keep in oven until all pancakes are done and ready to serve. Add more oil as necessary.
  • Dust with powdered sugar if you like, and serve with butter and pure maple syrup. Enjoy.

Recipe Notes

Serve with butter and syrup or try dusting with powdered sugar and topping with fresh blueberries.


Calories: 514kcal Carbohydrates: 75g Protein: 15g Fat: 17g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 121mg Sodium: 1555mg Potassium: 393mg Fiber: 4g Sugar: 22g Vitamin A: 659IU Vitamin C: 5mg Calcium: 288mg Iron: 4mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


* Adapted from The New York Times 

5 from 6 votes (3 ratings without comment)
Recipe Rating

Lisa C.

Thursday 2nd of February 2023

I didn’t have buttermilk so I made my own: 3/4cup vanilla Greek yogurt, 2Tbsp fresh lemon juice, 1/2cup 2%milk. Used coconut oil and a cast iron skillet. Literally the best pancakes we have ever made.


Sunday 21st of August 2022

These are my go-to recipe for something that is sure to impress, or something for a special day. I use gluten free flour and it works with this recipe.


Sunday 22nd of November 2020

Excellent! Halved the recipe and it still worked!


Tuesday 18th of August 2020

Made these pancakes tonight for dinner (love doing breakfast for dinner) and they were a huge hit. Best pancakes ever.


Saturday 22nd of August 2020

How yummy for dinner!

Mark Wildenhaus

Tuesday 23rd of August 2016

the most beautiful blueberry pancakes in the world!