Easy Cornmeal Blueberry Pancake Recipe with Honey Butter.
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This easy cornmeal blueberry pancake recipe with honey butter is made in one bowl, packed with fresh blueberries and is hearty from the cornmeal. The pancakes are then topped with a simple homemade honey butter that takes it to the next level. This breakfast has an old fashioned pancake feel, while only taking less than 10 minutes of prep time. These fluffy pancakes are an delicious way to switch up your weekend morning routine that the whole family will love.
Why You’ll Love This Recipe
Easy: This recipe is so simple and easy to make! You only need one bowl, and a handful of ingredients to whip these blueberry pancakes out. A restaurant style breakfast made at home in 20 minutes. And the two ingredient honey butter is so easy to make but takes the pancakes to the next level.
Hearty and Rustic: The cornmeal makes these pancakes stand out! It adds a hearty and rustic feel to the pancakes that is so irresistible. And they are really filling with the added cornmeal!
Family Friendly: As a mom with two little ones, this recipe has been kid tested and approved! It is the perfect family friendly breakfast to make on weekends.
What I Love:
- One bowl pancakes means less dishes to wash! I love baking and cooking but I hate the clean-up so one bowl recipes always make me happy! Less time is spent on cleaning up form breakfast and more time with the family.
Ingredients and Substitutions
All-Purpose Flour: All-purpose is combined with the cornmeal to create fluffy pancakes. You can swap for a 1:1 ratio gluten-free flour if needed.
Cornmeal: The cornmeal gives these pancakes texture and a rustic flavor profile. Use a fine or medium cornmeal for best results.
Baking Powder: Baking powder is the leavening agent used.
Salt: Enhances the flavors.
Butter: Melted butter helps to create a lighter pancake texture.
Buttermilk: Buttermilk helps offset the heavy cornmeal to help keep the pancakes fluffy. If you do not have buttermilk, you can make your own by adding 1 1/2 cups of milk with 1 1/2 tablespoons of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.
Honey: Adds a touch of sweetness to the pancakes.
Vanilla Extract: Adds to the flavor of the blueberry pancakes.
Eggs: Provides structure.
Blueberries: You can use fresh or frozen blueberries in this pancake recipe. If you are using frozen, do not defrost. Add the frozen blueberries directly into the batter.
Honey Butter: The simple honey butter is made with just honey and butter.
How to make cornmeal blueberry pancakes
- To make the honey butter to top the pancakes, add the softened butter and honey to a bowl. Beat together with a hand mixer until smooth. Alternatively, you can add the butter and honey to a food processor and blend until smooth. Set aside until ready to serve with the pancakes.
- For the pancake batter, add the flour, cornmeal, baking powder and salt to a large mixing bowl. Whisk together. Create a well in the center of the flour mixture. Add the eggs, buttermilk, cooled melted butter, honey and vanilla extract. Whisk together, starting in the middle of the well and working your way out to include the cornmeal-flour mixture. Mix until the ingredients are just combined. It is OK if there are some lumps, you do not want to overmix.
- Add the blueberries to the batter and gently fold in.
- Heat a large griddle or skillet greased with butter to medium heat. Add a ladle of pancake batter to the heated griddle. Cook the pancakes until the edges are set and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake is brown. Repeat until all batter has been cooked.
- Enjoy immediately with a dollop of the honey butter and your favorite pancake toppings such as maple syrup, whipped cream, Greek yogurt or fresh fruit.
Sara’s Tip
To get the crispy golden edges on your pancakes, make sure to are adding your pancake batter to a HOT griddle or skillet with melted butter. This is key to getting beautiful crispy edges on your pancakes every time!
Recipe FAQs
What is the best type of cornmeal to use?
Fine or medium cornmeal gives the best texture to the pancakes. Coarse can make them gritty.
What are mix-in to add to the pancakes?
You can customize these pancakes by adding in lemon zest or your favorite chopped nuts to the batter. Pecans would be a tasty mix-in with the cornmeal and blueberries.
How to make the pancakes gluten-free
If you need to make these pancakes gluten-free, swap the all-purpose flour for a 1:1 ratio gluten-free flour, such as Bobs Red Mill Gluten-Free Flour.
Best way to keep the pancakes warm when making large batch
Place the cooked pancakes in a single layer on cookie sheet in the oven at 200 degrees F to keep warm if you making a large batch of pancakes. This will keep the pancakes warm and fresh until ready to enjoy.
How to store leftovers
To store leftover pancakes, let them cool completely on a wire rack in a single layer. Place into an airtight container in the refrigerator up to 2-3 days. Reheat individually in the microwave to enjoy.
To freeze the pancakes, let the cooked pancakes cool completely. Once cool, stack them with a layer of parchment paper in between in an zip lock bag. Label the zip lock and store in the freezer up to 3 months. To reheat, warm the pancakes individually in the microwave or oven until fully heated through.
If you want to try more pancake recipes, check out some of favorites, such a my almond croissant blueberry pancakes and brown butter peach pancakes.
And if you give this recipe a try, let me know your thoughts in the comments below. I appreciate your feedback.
From my kitchen to yours, happy cooking. I hope you love these easy cornmeal blueberry pancakes with honey butter as much as we do.
Easy Cornmeal Blueberry Pancake Recipe with Honey Butter
Ingredients
- 1 C. All-purpose flour
- 1 C. Cornmeal
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 2 Tbsp Honey
- 4 Tbsp. Butter (melted (1/4 cup))
- 1 tsp. Vanilla extract
- 2 eggs
- 1 1/2 C. Buttermilk
- 1 C. Blueberries
Honey Butter:
- 1/4 C. Butter (softened )
- 3 Tbsp. Honey
Instructions
- To make the honey butter, add the softened butter and honey to a bowl. Beat together with a hand mixer until smooth. Alternatively, you can add the butter and honey to a food processor and blend until smooth. Set aside until ready to serve with the pancakes.
- For the pancake batter, add the flour, cornmeal, baking powder and salt to a large mixing bowl. Whisk together. Create a well in the center of the flour mixture. Add the eggs, buttermilk, cooled melted butter, honey and vanilla extract. Whisk together, starting in the middle of the well and working your way out to include the cornmeal-flour mixture. Mix until the ingredients are just combined. It is OK if there are some lumps, you do not want to overmix.
- Add the blueberries to the batter and gently fold in.
- Heat a large griddle or skillet greased with butter to medium heat. Add a ladle of pancake batter (roughly 1/4 cup) to the heated griddle. Cook the pancakes until the edges are set and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake is brown. Repeat until all batter has been cooked.
- Enjoy immediately with a dollop of the honey butter and your favorite pancake toppings such as maple syrup, whipped cream, Greek yogurt or fresh fruit.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
