Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cornmeal Blueberry Pancakes with Spiced Maple Butter

Maren Caruso

Servings: 4 to 6

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.

This recipe is excerpted from Big Buy Cooking.


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.


Rate or Review

Reviews (2 reviews)

  • MMimura | 12/25/2011

    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.

  • User avater
    dineindiva | 12/25/2010

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

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial