Blueberry Cornmeal Pancakes for One

If you’re looking for a delicious and satisfying breakfast that’s just the right size for one person, then these Blueberry Cornmeal Pancakes are the perfect choice. Bursting with sweet blueberries and a hint of cornmeal, these pancakes offer a delightful twist on the classic breakfast favorite. Whether you’re treating yourself to a special morning or simply craving a homemade breakfast, this recipe will quickly become a go-to favorite. So, let’s get started on making these mouthwatering pancakes!

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 egg
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/3 cup fresh or frozen blueberries

Instructions

Prepare Your Ingredients

Start by gathering all your ingredients and having them measured and ready. This will make the cooking process smoother and more enjoyable.

Preheat Your Griddle or Pan

Place a non-stick griddle or frying pan over medium heat and let it warm up while you prepare the pancake batter. If you’re using a griddle, lightly grease it with cooking spray or a small amount of butter.

Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Stir the dry ingredients together until they are well mixed.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps in the batter are okay.

Fold in Blueberries

Gently fold in the fresh or frozen blueberries into the pancake batter. The blueberries will add a burst of fruity sweetness to your pancakes.

Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the preheated griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if necessary. Cook the pancakes until you see bubbles forming on the surface and the edges start to set, usually about 2-3 minutes.

Flip and Cook

Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes or until they are golden brown and cooked through.

Serve

Transfer the pancakes to a plate, stack them up, and top with fresh blueberries, a drizzle of maple syrup, and a dollop of whipped cream if desired.

I have a pancake problem.

I can’t seem to stop my mind from wandering to different pancake ingredient combinations, and luckily this idea came to me just as blueberry season was coming to an end.

I found these sweet organic wild Maine blueberries last week at Whole Foods, and immediately tossed them in my cart; I had been thinking about making cornmeal pancakes for a while, but was waiting for inspiration for an add-in to strike. As soon as I saw the tiny blueberries I knew that it had to be blueberry cornmeal pancakes!

It was a good decision.

The cornmeal combined with whole wheat pastry flour resulted in what might just be the lightest and most tender stack of pancakes-for-one I’ve made to date; just be sure to use fine ground cornmeal. If you use coarse ground, the ‘cakes will be gritty.

So, yeah, the cornmeal is one of the best attributes of these pancakes; but the blueberries… oh, the blueberries! They definitely take center stage.

Have you ever had wild Maine blueberries? They put those plump New Jersey berries to shame. Don’t let their diminutive stature fool you – wild blueberries are super sweet and flavorful. In fact, the first time you taste a handful of wild blueberries, you’ll realize that this is how all blueberries are supposed to taste!

If you want to spiff up the batter a bit, a squeeze of fresh lemon juice or a drizzle of either pure vanilla or almond extract would be delightful.

I chose to keep the batter plain and simple, but I did whip together a quick & easy blueberry syrup to top the golden stack of cornmeal pancakes.

St. Dalfour makes a superb all-fruit wild blueberry preserve that is sweetened only with grape juice. If you can find it at your grocery store, I highly recommend picking up a jar (or three). It’s by far my favorite brand of fruit preserves, and it works beautifully in this recipe.

I just combined equal amounts of the wild blueberry preserves and pure maple syrup, heated the mixture until warm, and spooned it on top of the pancakes.

Please.

Please make these delicious cornmeal pancakes before blueberries are officially out-of-season.

If you don’t get around to it, don’t despair. I have another pancakes-for-one recipe in the works that uses season-less ingredients so you can make them year-round.

I told you I had a pancake problem.