These blueberry-lemon cornmeal pancakes offer a delightful texture contrast with a light and fluffy interior and a light crunch on the outside. Infused with fresh lemon zest and bursting with juicy blueberries, they are perfect for a spring brunch.
The pancakes achieve a beautiful golden brown color and have a farmhouse-style flavor that makes them a comforting choice for breakfast or brunch.
Delicious Blueberry-Lemon Cornmeal Pancakes
This recipe yields fluffy pancakes that are enhanced by the sweetness of blueberries and the brightness of lemon zest. It takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the milk, egg, melted butter, and lemon zest until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve: Serve warm with maple syrup, additional blueberries, or a sprinkle of powdered sugar.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 8g
- Protein: 5g
- Carbohydrates: 34g
