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blueberry pancakes on a plate with blueberries on top

Cornmeal Blueberry Buttermilk Pancakes

These Blueberry Buttermilk Pancakes are made with cornmeal and packed with fresh blueberries. They're golden brown, tender, delicious and super easy to make!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 222kcal


  • 1 cup flour
  • ½ cup cornmeal
  • 4 tablespoons sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • ¼ cup milk
  • 1 egg beaten
  • 3 tablespoons melted butter
  • 2 tablespoons butter (for cooking the pancakes)
  • 1 cup fresh blueberries (substitute frozen)


  • Mix the buttermilk, milk, beaten egg and melted butter in a bowl.  
  • In a separate bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt. 
  • Combine the wet and dry ingredients being careful not to over mix or the pancakes will be rubbery. It is ok if there are a few lumps, the batter won't be totally smooth. 
  • Preheat the oven to 200 degrees to keep cooked pancakes warm.
  • Heat a nonstick skillet or griddle over medium-low heat and coat with 1 teaspoon of butter. 
  • Add about ¼ cup of pancake batter to the skillet and sprinkle with desired amount of blueberries. Cook for about 2-3 minutes.
  • It is time to flip them when the edges are set and and starting to turn light brown. Flip and cook another 2-3 minutes, until pancake is lightly browned. **Turn down the heat on the skillet if pancakes become too dark on the outside.
  • Add another dab of butter in between each pancake to ensure the pan is coated.
  • Keep cooked pancakes in the heated oven while cooking the remaining pancakes.
  • Serve warm with butter, syrup and/or fruit.


  1. You can make the batter in advance and store it in the fridge, covered, overnight or until you are ready to use it. 
  2. Keep the heat a little below medium while cooking the pancakes - otherwise they burn on the outside and are raw in the middle.
  3. Use a non-stick pan or a griddle for the best results. A well seasoned cast iron pan is fine as well, as long as it is well seasoned. 
  4. You can substitute frozen blueberries for fresh. They do not need to be thawed, you can use them frozen the same way you use the fresh berries.


Serving: 2pancakes | Calories: 222kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 481mg | Potassium: 190mg | Fiber: 1g | Sugar: 9g | Vitamin A: 335IU | Calcium: 94mg | Iron: 1mg