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Blueberry Corn Griddlecakes


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5 from 6 reviews

  • Author: Living the Gourmet
  • Total Time: 25 mintues
  • Yield: 15 griddlecakes 1x

Ingredients

Units Scale
  • 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
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