Blueberry Lemon Cornmeal Pancakes

Blueberry Lemon Cornmeal Pancakes. Breakfast heaven! These blueberry cornmeal pancakes with a lemon twist are some of the lightest & best ever. The cornmeal makes the edges extra crispy too.

Blueberry Lemon Cornmeal Pancakes

Over the past couple of years, I don’t get much opportunity to make pancakes anymore because my 10 year old daughter Olivia now considers that to be her area of expertise. Usually, I am not even allowed in the kitchen when she makes hers.

I was up before the kids this morning though and got to make my personal favorite pancakes. This is a very nice pancake recipe; very light but with a great texture that is no doubt helped by the addition of cornmeal to the batter.

Blueberries Picked on Signal Hill. Frozen berries are just as good in this recipe.

The lemon and blueberry flavours combine very well in this recipe as well.

Thanks to Olivia and Noah, my two little photography assistants who helped get such a great shot at just the right moment. 😉

Blueberry Lemon Cornmeal Pancakes

If you want even more great pancake recipes try this collection of our Best Pancake Recipes. and be sure to check out my TOP TEN TIPS FOR PERFECT PANCAKES!

Ten Top Tips for Perfect Pancakes. 9 fantastic and differently pancake recipes !

Originally published on April 26, 2008.

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This recipe is also one of our TOP 50 Best Lemon Recipes! Be sure to check out the whole collection of sweet and savoury recipes HERE:

Best Lemon Recipes

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Yield: 12 large pancakes

Blueberry Lemon Cornmeal Pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Blueberry Lemon Cornmeal Pancakes - Some of the lightest, tastiest pancakes ever. Breakfast heaven.

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Ingredients

• 1½ cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch salt
• ⅔ cup yellow cornmeal
• 4 tbsp sugar
• 4 tbsp lemon juice
• 1¾ cups milk
• 2 egg yolks
• ¼ cup melted butter
• 2 tbsp lemon zest, , finely chopped
• 2 tsp vanilla extract
• 2 egg whites
• 2 cups blueberries, , fresh or frozen

Instructions

1. Sift together the flour, baking powder, baking soda, salt, cornmeal and sugar. Set aside.
2. Mix together the milk and lemon juice and add to the dry ingredients along with the egg yolks, lemon zest, vanilla extract and melted butter.
3. Stir together slightly with a wooden spoon, only enough to just form a batter. Lumps are a good thing in pancake batter.
4. Beat 2 egg whites until soft peaks form and fold gently into the batter.
5. Pour batter by ¼ cup measures into a preheated oiled griddle pan on medium heat or 375 degrees F on an electric griddle pan. Sprinkle each pancake with blueberries. 
6. When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown

Recommended Products

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  Rock Recipes: The Best Food From My Newfoundland Kitchen
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  AmazonBasics Pre-Seasoned Cast Iron Square Grill Pan - 10.25-Inch

Nutrition Information

Yield

12
Amount Per Serving Calories 192Saturated Fat 3gCholesterol 46mgSodium 165mgCarbohydrates 28gFiber 1gSugar 8gProtein 4g

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.