I’m not a big pancake lover, but after making these Blueberry Cornmeal Pancakes, I am a changed person. They are so soft, light and melt in your mouth. Doused with a huge glug of warmed syrup, every bite is a mouthful of bursting blueberry sweetness.

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Blueberry Cornmeal Pancakes

Course Breakfast

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• ½ cup cornmeal
• 2 tbsp sugar
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 1 ¼ cups buttermilk or kefir
• 4 tbsp unsalted butter, melted, plus more for the skillet and for serving
• 1 large egg
• 1 pint blueberries
• maple syrup, for serving

Instructions

• Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
• Whisk together the buttermilk, melted butter, and egg in a medium bowl.
• Whisk the wet ingredients into the dry ingredients, then fold in the blueberries.
• Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease.
• For each pancake, spoon a scant ½ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side.
• Repeat, buttering the skillet between batches.
• Serve topped with butter and maple syrup.

Recipe by Real Simple.