- Yield: 8-10
Thick, fluffy, and just bursting with fresh blueberries! These made from scratch blueberry pancakes are simple, but delicious. A perfect blueberry pancake recipe!
- 2/3 cup flour
- 2/3 cup wheat Flour
- 2/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 Tablespoons sugar
- 2 large eggs
- 2 cups buttermilk
- 4 Tablespoons butter, melted
- 1 lb fresh or frozen blueberries
In a medium sized bowl, mix the first 6 ingredients together.
In a small bowl, blend the next 3 ingredients together well.
Stir the wet ingredients into the dry ingredients with a spoon, just until moistened.
Heat up a griddle or cast iron skillet on medium to high heat. Melt some butter on the griddle then pour 1/4 cup batter onto the griddle or skillet. Add 6-8 blueberries on top.
When bubbles form on the edges, turn the pancake over and cook the other side until golden brown. About 1-2 minutes.
Serve hot with maple syrup and whipped cream.
To dress up the maple syrup—and enjoy a double dose of berries—in a saucepan, gently simmer 2 cups blueberries with 1 cup maple syrup until the berries start to release their juices, about 5 minutes.