Description

These Blueberry Peach Cornmeal Pancakes are a delightful twist on classic pancakes, bursting with juicy fruit and a hint of cornmeal crunch. Perfect for a leisurely weekend breakfast or brunch, these pancakes are sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Additional Ingredients:

1/2 cup fresh blueberries
1/2 cup diced fresh peaches
Butter or oil for cooking
Maple syrup for serving

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Instructions

In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Gently fold in the blueberries and diced peaches.
Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup batter for each pancake onto the hot surface.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown and cooked through.
Keep warm while you cook the remaining pancakes.
Serve stacked with butter and maple syrup if desired.

Notes

Try using frozen blueberries or peaches when fresh fruit is out of season—just thaw and pat dry first.
These pancakes freeze well; reheat in the toaster or oven.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 140
Sugar: 6g
Sodium: 180mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg