Cornmeal Pancakes with Blueberry Maple Syrup
Elevate your breakfast game with these golden, fluffy Cornmeal Pancakes with Blueberry Maple Syrup—a comforting twist on a classic morning favorite. Crafted with medium-grind cornmeal for a slightly hearty texture, these pancakes strike the perfect balance between sweetness and a subtle, nutty flavor. Topped with a luscious homemade syrup, where plump blueberries and rich maple syrup meld together with a hint of bright lemon juice, each bite offers a burst of warmth and freshness. Simple to prepare and ready in under 40 minutes, this recipe is perfect for weekend brunches or cozy weekday treats. Serve them stacked high, drizzled generously with that vibrant blueberry syrup, and watch them disappear in moments!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Cornmeal (medium grind)
- 0.75 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Whole milk
- 2 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 2 tablespoons Vegetable oil or butter (for cooking)
- 1.5 cups Fresh or frozen blueberries
- 0.5 cup Maple syrup
- 1 teaspoon Lemon juice
Instructions
In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, and eggs until well integrated.
Pour the wet ingredients into the dry ingredients. Gently stir just until combined; a few lumps are okay. Let the batter rest for 5 minutes.
While the batter is resting, prepare the blueberry maple syrup: In a small saucepan over medium heat, combine the blueberries, maple syrup, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly. Remove from heat and keep warm.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles start to form and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown. Repeat with the remaining batter, greasing the skillet as needed.
Serve the warm pancakes stacked on a plate and generously drizzle with the blueberry maple syrup. Enjoy!
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 172.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 545 mg | 42% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
