Something to flip for this weekend.
In theory, there is no such thing as a bad buttermilk pancake. After all, what could possibly be bad about a hot stack of simple carbohydrates drenched in sugary syrup, possibly gilded with chocolate chips, bananas, blueberries, whipped cream, or all of the above? Nothing.
That said, some pancakes hit the “just fine” mark, while others taste truly exceptional. Great pancakes can put the entire day on happy footing. These cornmeal buttermilk pancakes with blueberry maple syrup are the exceptional kind. I always love sneaking cornmeal into things. The fine, corny grit of cornmeal makes food taste inherently more satisfying.
You’ll also like: Soft Cornmeal Shortbread Cookies and Traditional Brown Irish Soda Bread
A Few Notes on Cornmeal Buttermilk Pancakes With Blueberry Maple Syrup
- If you have a cast-iron griddle, pan, or skillet, use it. Cast iron distributes heat very evenly, so your pancakes will cook evenly no matter where they are in the pan.
- If you are adding blueberries to make blueberry pancakes, do not put the blueberries into the batter bowl. Rather, dot each pancake with berries after you spoon batter into the pan but before you flip them.
- Know when to flip pancakes. The universal rule of pancake flipping: When the edges look done and bubbles form on top of the pancakes, it is time to flip.
- Watch your heat. Pancakes are best done on medium-low heat. If they brown too soon, they risk burning before the centers are fully cooked. (This same principle applies to grilled cheese.)
- The blueberry maple syrup ingredients call for a small amount of cornstarch. Maple syrup is fairly liquid and runny, so cornstarch ever so slightly slightly thickens the overall syrup. This way, the syrup and blueberries really come together to form a pancake topping that tastes like you’ve poured blueberry pie over your pancakes.
Did you make the recipe? Tell us about it in the comments below.
Cornmeal Buttermilk Pancakes
- 1 1/3 cup all-purpose flour
- 2/3 cup cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups buttermilk
- 2 eggs
- 4 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- Neutral oil, such as canola or vegetable, for the pan
- 2 cups blueberries (optional)
- 1 recipe Blueberry Maple Syrup, to serve (optional; recipe follows)
- Make your Blueberry Maple Syrup, if using. Set aside. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir well to combine.
- In another bowl, whisk together the buttermilk, egg, vanilla, and melted butter. PRO TIP: Avoid melted butter seizing up into little butter shards when it's added to the cold buttermilk by tempering it. Pour a small amount of the buttermilk -- maybe two or three tablespoons -- into the melted butter, and stir to emulsify. Then, pour it all back in to the buttermilk.
- Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the center, and stir to combine. Do not overmix; small lumps are fine. Let the batter sit for about 10 minutes to hydrate the cornmeal and let the buttermilk and leavening do their thing.
- Heat your griddle or skillet over medium-low heat. Add a nice glug of oil, and spread it evenly around the pan using a balled-up paper towel.
- Ladle 1/3 cup of batter into the skillet. You can add as many pancakes as fit, as long as they do not touch. If you're making blueberry pancakes, add several blueberries to each pancake now. When bubbles appear on the top of the pancakes (about three minutes, give or take), flip them and cook about one more minute on the second side, or until golden brown. Repeat, lightly re-greasing the pan as necessary.PRO TIP: To keep your pancakes warm but not soggy, spread them on a cooling rack set on top of a sheet pan. Keep them warm in a 195°F oven until ready to serve.
- Serve with warm blueberry maple syrup and salted butter.