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
- Total Time: 25 mintues
- Yield: 15 griddlecakes 1x
Ingredients
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
angiesrecipes says
They look soft and so fluffy! YUM!
Luna S says
My husband is a big fan of fresh blueberries in pancakes, I will have to make these they look delicious.
Serena says
These look great! I haven't heard of griddlecakes, but you are right, so close to pancakes.
Annette, 3 Little Buttons says
Yum, yum, YUM! Those griddle cakes look amazing. I think they are similar to drop scones (scotch pancakes) we make in the UK.
Mosaics Art says
I am drooling!!! These look so so good! I can't wait to make it this weekend, can't wait...
An Indian Traveler says
I love blueberries. These griddlecakes looks mouthwatering. Will be trying your recipe soon 🙂
Jay Aguirre says
Oh my god this looks so delicious. My mouth is watering just looking at it! Can't wait to try and make this!
Melissa Cushing says
These Blueberry Corn Griddle cakes look amazing and I would love to try these! Definitely pinning this recipe to make some day 🙂
Dannii says
What a great alternative to blueberry pancakes. I can't wait to try them.
Katie Beck says
Love the cornmeal in these and they are on the menu for tomorrow morning for the five kids!
Biana says
Pancakes look amazing! Perfect for brunch, will be making them soon.
Angela says
I really enjoyed the cornmeal in these griddlecakes. A wonderful switch up for our normal pancakes.
Soniya says
These griddlecakes looks and sounds so delicious..Can't wait to make it over the weeknd.