
Blueberry Cornmeal Pancakes with Cinnamon Syrup
Our blueberry cornmeal pancakes are fluffy and light-textured, thanks to buttermilk and a combination of baking powder and baking soda. The cornmeal sets them apart from traditional pancakes, making them great for lunch or a quick evening meal.
We love to add blueberries to our pancakes just because they taste so good, but the pancakes are also very good on their own. Serve them with our brown sugar syrup that’s infused with cinnamon for a flavor that’s both sweet and a little spicy. We also like this syrup on French toast, drizzled over ice cream and fritters, or even on roasted butternut squash.


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Blueberry Cornmeal Pancakes with Cinnamon Syrup
Ingredients
- 1 1/4 cups flour (spoon and sweep method of measuring)
- 3/4 cup cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup canola oil
- 1 1/2 cups blueberries
Directions
Heat a little oil in a large heavy skillet over medium heat. When hot, reduce the temperature to medium-low and pour a scant 1/3-cup of batter for each pancake into the pan. Use the back of a spoon to spread out the batter. Depending on the size of the pan, cook them in batches or one at a time. Cook until bubbles start to form on the surface, and the bottoms are golden. Flip over and cook until golden brown and cooked through. Adjust the heat as needed and add a little more oil if necessary.
Serve at once or keep them warm in a preheated 200-degree oven on a heat-proof plate or baking sheet.
Cinnamon Syrup
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup water
- 1/2 cinnamon stick – Explore The Spice House | Shop Now
Directions
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