July is National Blueberry Month and right now, they’re easy to find in local grocers and farmers markets begging to showcase their sweet blueberry goodness.
I decided to go back to basics and use fresh blueberries to make these easy and delectable Blueberry Cornmeal Pancakes. These pancakes are so tasty and simple to make. You can even mix your wet ingredients in one bowl and whisk your dry ingredients in another bowl the night before, then wait until morning to quickly combine the two to make pancakes. These pancakes bake up light and delicious with the perfect burst of sweet ripe juicy blueberries throughout.
Here is how you make them:
Start by preheating the oven to 200 degrees to keep the pancakes warm while you make them.
You can find the recipe for Blueberry Cornmeal Pancakes here. Measure out all your ingredients. In one bowl whisk together all the dry ingredients. In a separate bowl mix, whisk together all your wet ingredients and set aside. Toss fresh blueberries in a bowl with two tablespoons of sugar and set aside.
When you are ready to make pancakes heat up your griddle and brush with butter. Mix the dry ingredients into the wet ingredients until just combined, don’t over mix: the batter should be a little lumpy.
Pour 1/4 cup of batter onto the grill and top with some of the sugared blueberries (I used a lot of blueberries in each pancake). Because of the cornmeal in the batter, you won’t see little bubbles around the edges telling you they are done like you do with regular pancakes, so just cook for around three to four minutes each, flip and cook the other side for another two minutes until golden brown.
Transfer cooked pancakes to a plate or cookie sheet in the preheated oven to keep warm. Continue buttering the grill and making pancakes. When finished, top with butter, maple syrup and more blueberries!