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Blue Cornmeal Pancakes

(recipe, Meera S.T. Vargo)


I highly recommend adding blueberries to these delicious, hearty pancakes.


  1. 1¼ cups blue cornmeal
  2. 1 cup whole-wheat or all-purpose flour
  3. 2 Tbsp. brown sugar
  4. 1 tsp. baking powder
  5. 1 tsp. baking soda
  6. ½ tsp. salt
  7. 2 cups buttermilk
  8. 3 eggs
  9. 4 Tbsp. butter, melted
  10. 1 cup blueberries (optional)


  1. In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
  2. In another medium bowl, whisk together buttermilk and eggs.
  3. Whisk dry ingredients into egg mixture, just until combined. Whisk in melted butter.
  4. Prepare an electric griddle (preheat to 375 degrees) or nonstick skillet (heat over medium heat).
  5. Pour a generous ¼ cup of batter for each pancake. Sprinkle a generous 1 Tbsp. blueberries over each pancake, if using.
  6. Cook for approximately 3 minutes, or until underside of pancakes are golden-brown and bubbles form on surface.
  7. Turn and cook for 1 or 2 minutes on second side.
  8. Serve hot with butter and syrup.