Accessible and easy to make, these griddlecakes are a southern staple for good reason- they are soft with just the right amount of sweetness and sure to be a welcomed treat in the morning.

Call me crazy, but can you feel a little bit of spring in the air? I mean, yes the ground is still covered in snow by me. Yes, the nights are still bitterly cold...yet something in the air is shifting and I can feel it already. I think I first noticed it over the weekend when I was finally able to get outside for a walk. The warm sun on my skin and crisp fresh air was such a treat. I feel like I absorbed everything that Sunday had to offer and I've been carrying it around with me since.

We're a little over a week into the Lenten season but I was reminded of the fact that by the time Lent is over, we will be in a new season. In just a few short weeks, Easter will be here, the snow will be gone (hopefully) and soon, we will be getting started on our garden beds.

This has undoubtedly been the longest winter and I am very excited to be planning out our spring menu for Living the Gourmet. I decided to get an early start on it with these Blueberry Corn Griddlecakes, a recipe that will surely brighten up your day.

So, I hope you give this recipe a try if you find yourself stuck in the winter doldrums. May it bring a little bit of joy to your mornings as we bid farewell to winter. Now, without further adieu, let's get right into it.

Pancakes vs Griddlecakes

Technically pancakes are griddlecakes. The difference in today's recipe however, is the cornmeal. There are a lot of different variations out there and I think it really comes down to personal preference. If you like a grainier, crisper texture to your griddlecakes, you can go for more cornmeal than flour. I opted for a higher ratio of flour than cornmeal today because I wanted to keep the recipe fluffy and the texture soft. However, the cornmeal gives the griddlecakes just the right amount of added sweetness and pairs beautifully with the fresh blueberries.

Buttermilk is an essential component to corn griddlecakes and if you don't have it on hand, you can easily substitute it with sourmilk which you can make by simply mixing in a tablespoon of vinegar to a cup whole milk. Let it stand until it has curdled and proceed with the recipe as directed.

So easy, so delicious! That's all there is to it. Enjoy with warmed syrup, honey, or fruit preserves!

Blueberry Corn Griddlecakes

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5 from 6 reviews

• Author: Living the Gourmet
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 mintues
• Yield: 15 griddlecakes 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 cup AP flour
• 1/2 cup cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup buttermilk (or sour milk see recipe notes below)
• 3 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/4 cup blueberries

Instructions

• In a large bowl, whisk together flour, cornmeal, baking soda, salt, and sugar.
• Add egg, vanilla, butter, and buttermilk.  Stir until well combined.  The batter should be thick and a little lumpy.
• Heat a griddle or fry pan with butter over medium-high heat.  Pour about 2 tablespoons worth of patter per griddlecake and top with blueberries.
• When the griddlecakes begin to rise and bubble, carefully flip and cook on the other side until golden.
• Serve immediately with your desired toppings. Enjoy!

Notes

Buttermilk substitute: combine 1 cup whole milk and 1 tablespoon vinegar together.  Let stand until the milk has curdled, about 10 minutes.

Enjoy with Love!