Blueberry Lemon Cornmeal Pancakes

Blueberry Lemon Cornmeal Pancakes

Course: Breakfast
Cuisine: American
Keyword: blueberries, pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 331 kcal

These pancakes are light and fluffy with a hint of lemon zest and  an avalanche of fresh berries!  The cornmeal makes them substantial.



  • 1 1/2 cups all purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1 lemon zested
  • 1 cup blueberries
  • butter for frying


  1. Preheat oven to 250 degrees. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl whisk together the eggs, buttermilk and melted butter. Slowly pour the liquids into the dry ingredients mixing to combine -- don't over mix, some small lumps are ok.
  2. Heat griddle or nonstick skillet over medium heat. Add a small pat of butter to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4" pancakes.
  3. Cook pancakes 2-3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2-3 minutes. Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes
Nutrition Facts
Blueberry Lemon Cornmeal Pancakes
Amount Per Serving
Calories 331 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 83mg 28%
Sodium 399mg 17%
Potassium 382mg 11%
Total Carbohydrates 45g 15%
Dietary Fiber 3g 12%
Sugars 9g
Protein 9g 18%
Vitamin A 9.2%
Vitamin C 14.5%
Calcium 17%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.