My Recipe Box

Cornmeal Blueberry Pancakes with Spiced Maple Butter


Serves 4 to 6

  • by from Big Buy Cooking

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1/4 cup pure maple syrup
  • Kosher salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cinnamon
For the pancakes
  • 7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2-1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 pint blueberries (3/4 lb.), rinsed and picked through
  • Unsalted butter, for cooking
Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

Photo: Maren Caruso

Made these Christmas morning. My husband says they are the BEST pancakes he has ever eaten. We substituted "white whole wheat flour" for about half of the flour.

Fluffy and delicious. The spiced butter is delicious with the tart blueberries.

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