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Cornmeal Pancakes with Blueberry Syrup Recipe

Cornmeal Pancakes with Blueberry Syrup
Source: Recipe courtesy of Ree Drummond


Blueberry Syrup:

  • 1 pint blueberries
  • 1 cup sugar 
  • 2 tablespoons cornstarch 

Cornmeal Pancakes:

  • 1 1/2 heaping cups yellow cornmeal
  • 1 1/2 cups all-purpose flour 
  • 1/4 cup sugar 
  • 2 tablespoons baking powder 
  • 1/2 teaspoon kosher salt 
  • 2 1/4 cups whole milk, plus more for thinning if needed
  • 1 tablespoon white vinegar 
  • 1 tablespoon vanilla 
  • 2 large eggs 
  • 4 tablespoons salted butter, melted, plus additional melted butter for the skillet
  • Pats of butter, for serving 
  • Maple syrup, for serving, optional


For the blueberry syrup:

  • In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low.
  • Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries.
  • Remove from the heat when the syrup is nice and thick.

For the cornmeal pancakes:

  • Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs.
  • Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
  • Heat 1 tablespoon melted butter in a skillet over medium-low heat.
  • When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side.
  • Remove from the skillet and keep warm.
  • Continue with the remaining batter, using more melted butter as needed
  • Stack some pancakes for each serving, placing a pat of butter on top.
  • Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!

Breakfast & Brunch

A recipe from Recipe courtesy of Ree Drummond

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