Cornmeal Pancakes With Blueberry Maple Syrup Recipe

Elevate your breakfast routine with these delightful cornmeal pancakes, drizzled with a vibrant blueberry maple syrup! This unique recipe, inspired by Food Network Kitchen, combines the comforting taste of classic pancakes with a delightful cornmeal twist. The homemade blueberry syrup is bursting with fresh berry flavor and complements the pancakes perfectly. Even if you're short on time, this luscious syrup is a game-changer for any pancake stack.

Prep Time 15 mins

Cook Time 20 mins

Calories 109.5 kcal

Protein 5g

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Cornmeal Pancakes With Blueberry Maple Syrup

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cornmeal Pancakes With Blueberry Maple Syrup

All Purpose Flour
½ cup cornmeal
Light Brown Sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
Eggs
1 cup buttermilk
½ cup milk
Unsalted Butter
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup maple syrup
1 cinnamon stick
½ teaspoon lemon juice

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How to Make Cornmeal Pancakes With Blueberry Maple Syrup

Preheat oven to 200°F (93°C).
In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
In a separate bowl, whisk together 2 large egg yolks, 1 cup buttermilk, ½ cup milk, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract.
Gently combine the wet and dry ingredients until just combined. Do not overmix.
In a clean bowl, beat 2 large egg whites until stiff peaks form.
Carefully fold the whipped egg whites into the batter.
Heat a lightly oiled large nonstick skillet or griddle over medium heat.
Pour ¼ cup of batter onto the hot surface for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes per side.
Keep cooked pancakes warm in the preheated oven while you cook the remaining batter.
For the Blueberry Syrup:
Combine 1 cup fresh blueberries, ½ cup maple syrup, 1 cinnamon stick in a small saucepan.
Bring to a boil over high heat, then reduce heat and simmer until blueberries burst, about 5 minutes.
Remove from heat, discard cinnamon stick, and whisk in 1 tablespoon of butter and ½ teaspoon lemon juice.
Serve pancakes immediately, topped with warm blueberry maple syrup.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

28g

Fat

11g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Pancakes And Waffles Breakfast Fruit Dietary Comfort Food Berries Blueberries Taste Mood

Frequently Asked Questions

How long does it take to make Cornmeal Pancakes With Blueberry Maple Syrup?

Cornmeal Pancakes With Blueberry Maple Syrup takes about 35 minutes from start to finish — roughly 15 minutes to prepare and 20 minutes to cook.

How many calories are in Cornmeal Pancakes With Blueberry Maple Syrup?

Cornmeal Pancakes With Blueberry Maple Syrup has approximately 109.5 calories per serving, with about 5 g protein, 5 g carbohydrates and 6 g fat.

What ingredients do I need for Cornmeal Pancakes With Blueberry Maple Syrup?

The key ingredients for Cornmeal Pancakes With Blueberry Maple Syrup are All Purpose Flour, Cornmeal, Light Brown Sugar, Baking Powder, Salt, Baking Soda. See the full list with measurements above.