Can you believe it’s been a whole SIX weeks since I’ve shared a blueberry pancake recipe with you?! I know, it’s a little ridiculous. And by “it,” I mean me. But shortly after I shared the recipe for blueberry banana pancakes, I came up with these lemon blueberry cornmeal pancakes and couldn’t NOT share them with you, because they are all kinds of amaaazzzing.
I absolutely love adding cornmeal to things like pancakes and cakes, because it gives them such a hearty texture and robustness, which helps balance the sweetness. The lemon zest and lemon extract in these pancakes also keep the flavor bright and tangy, rather than overly sugary. The first version of these pancakes was actually just blueberry cornmeal, sans lemon, and they were fantastically delicious…but I couldn’t help but feel that they’d be even better with a touch of lemon – after all, lemon/blueberry is a classic combo for a reason! And sure enough, the second batch confirmed my suspicion: blueberry cornmeal pancakes + lemon = pure pancake bliss.
Although I didn’t create these pancakes with Easter in mind, they’d be great for Easter morning breakfast or brunch! My family ate cold, hard-boiled eggs (dyed, of course!) on Easter morning for years before admitting to ourselves, You know what? We don’t actually like eating hard-boiled eggs first thing in the morning! We must have just felt like that was something we were supposed to do. Do you like hard-boiled eggs for breakfast? What are your favorites dishes for a big weekend brunch?
- 1 egg, beaten
- 1 cup buttermilk (or 1 scant cup milk + 1 tablespoon lemon juice)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
- cooking spray or butter for frying
- In a large mixing bowl, add the ingredients in order, whisking in between each ingredient. If you are substituting milk and lemon juice for buttermilk, combine the milk and lemon juice and let sit for 5 minutes before adding to the other ingredients.
- Coat a griddle or nonstick skillet with cooking spray or butter. Heat on medium for several minutes, or until a sprinkle of water dropped onto the surface sizzles upon contact. Scoop the pancake batter onto the griddle in 1/4 cup portions. When bubbles appear throughout each pancake, flip onto the other side and cook until golden brown.
- To keep these pancakes dairy-free, just substitute soy milk.
These look delicious! Lemon might be my favorite citrus flavor and I have plenty of blueberries in the freezer. I’ll have to make a batch soon!
You definitely should! These pancakes will not disappoint 🙂
Those pancakes look lovely! I love the addition of cornmeal, sounds like it would taste great in pancakes!! 🙂
Thanks! I hope you get a chance to try them 🙂
I am going to make these delicious sounding pancakes this coming weekend, when my brother-in-law visits. We will let you know how they turn out! BTW – your story about eating cold Easter eggs for breakfast had me laughing out loud. What were your parents thinking?
Excellent – I hope you enjoy them as much as we do! I actually warmed up to having hard-boiled eggs at breakfast when I was on an excavation one summer. The only breakfast options were bread, peach jam, and hard-boiled eggs, so the eggs were the only source of protein. But still, not my favorite!
Yes! These pancakes were delicious. The lemon zest adds a very nice fresh taste. I did notice that you had yours with boysenberry syrup – now I want to make them again to try with that!
I’m glad to hear you enjoyed them! And yes, boysenberry syrup has long been a favorite of mine 🙂
These look so delicious! I love putting cornmeal in pancakes and waffles! It adds such a delicious bite.
As for hard-boiled eggs for breakfast…ew. lol. I love turning my dyed eggs into deviled eggs for lunch or an app, though! 😀
Haha, I’m glad you agree with us on the egg issue. I’ve never made cornmeal waffles, but that’s going to be first on my list if/when I buy a waffle iron!
I admit cold hard boiled eggs have nothing on these cornmeal pancakes. Love them to pieces!
Oh, no contest! And thanks – I hope you get a chance to try them!
The lemon and blueberry combo is always a good thing! Wish I were eating these for breakfast RIGHT NOW.
Haha yes, me too! The bowl of cereal I had this morning certainly paled in comparison…
Heck – not just breakfast! I wish I were eating these for every meal this week. Holy yumminess, Batman!
Haha, thanks! Your comment is a good reminder to me not to overlook pancakes’ potential as a dinner item, as I usually do…
It’s a FACT (not even up for debate) that lemon + blueberry is the best flavor combination in the history of the world. Period.
Now that that’s out of the way, these pancakes are calling out to me! I love the texture and flavor the cornmeal would add. I actually have a jar of cornmeal in my cupboard that I’ve been meaning to use up, so I’m printing this right now! Yes, I still print recipes like an 85-year-old.
I’m so glad these caught your eye, and I’m sure you’ll love them (especially given your feelings on the lemon + blueberry pairing!)! I really should print recipes more often…my laptop would certainly be cleaner if I did 😛
YUM. I love anything with cornmeal in it. This sounds like the perfect way to start Easter (or any other day of the year!).
Me too! It’s no coincidence that polenta is one of my favorite dishes. Have a happy Easter!
Hooray for cornmeal pancakes!! I put blueberries in mine a few weeks ago, and I LOVE the addition of lemon in there! I’ll have to try this for sure 🙂
Cornmeal pancakes are awesome, right?! Let me know what you think if you get a chance to make these!