Cornmeal-Blueberry Pancakes Recipe (2024)

Made 18 hefty cakes. To avoid extra ingredients often found in buttermilk we substituted 1 1/4 C each of greek yogurt and milk. Worked fine. Cakes were great; a keeper.

This is now my go-to pancake recipe. I used 2\3 cup each stone ground cornmeal, whole wheat flour,and white flour and reduced the sugar to 1 tablespoon. The batter was quite thick but the pancakes were still light and fluffy.

I committed to making these before reading the comments; my batter was fine with no liquid/flour adjustment and I got four servings of 3-4 pancakes (1/3 cup batter each). I measured everything by volume.

Per other recommendations here, I used 1/2 milk 1/2 Greek yogurt sub for buttermilk and had no issues with the recipe. But the recommended temp for keeping them warm in the oven is insane. Your pancakes will burn. And if you are 9 months pregnant and mustered all of your available energy to stand on your feet and make these, you will cry. 175 works better.

OK! OK! OK! I've been making cakes for decades and this is the recipe I found that is the best. And yes, putting the cakes in a low-heated oven adds a great crisp to the edges.Now, not to be a schmegegge, but my only quibble with the recipe is that where does one get a 2.5 cup container of buttermilk? NOwhere! So I sub 1/2 c plain yogurt for 1/2 c of the buttermilk, and I then get 2 perfect batches of cakes out of the quart of buttermilk from the local store.

I made half this recipe with the handful of first blueberries from our bush and it worked well. I've started freezing buttermilk in ice trays and then taking the cubes out and freezing them in bags. It works perfectly. You just defrost it at a low power level. I followed the recipe and waited about 10 minutes after the batter was made. No problems and very good.

After reading all the notes I prepared this as directed with one modification I learned from a Cooks Illustrated recipe. I separate the eggs, whisk the whites into the buttermilk first, combine the yolks with the melted butter then add that to the milk, egg white mixture then blend with dry ingredients and let proof for 20 minutes. You will never taste lighter or not delicious pancakes ever.

I’ve made this twice - the first time they turned out great and the second time they were super thin and spread all over and were basically a mess. The differences: the successful time I used full fat yogurt thinned with a little milk, and the unsuccessful time I used the whole milk with acid trick. Also, the successful time I used finely ground cornmeal, but the unsuccessful time I used medium ground cornmeal. In summary: use real buttermilk or yogurt; use a finer grind of cornmeal.

One of the few misses with the recipes I've tried from the NYT Cooking site. I echo the comments of others that the recipe results in WAY more than 4 servings and the batter is very thin. I'm not skilled enough to suggest tweaks that would improve this :(. I would say this is a "challenge" recipe - good foundation but not quite there.

Terrible recipe. Wayyyyyyy too liquidy for pancakes. I used 2/3 of the amount of buttermilk listed and still had to add an extra cup of flour/cornmeal.

My batter was also way too liquidy - more like crepes. I used cup measurements (as opposed to weighing) and needed to add about 1 extra cup of flour (to 2.5 cups total AP flour) to bring it close to a consistency I expect for pancakes. They were very good with tweak though!

I believe that the people encountering issues with the batter being too thin may not be using real buttermilk. I’ve found buttermilk cannot simply be replaced with acid & milk. If you must substitute, use keifer. It’s cultures and thickness have a similar effect on texture, taste and rise of the batter. Mine came out quite thick when using real buttermilk, as it has more of a yogurt-y texture

I used middle coarse cornmeal so you can feel the texture in every bite. Definitely use coconut oil for it brings out the nice fragrance in every bite.

I mixed the buttermilk, eggs and butter in a separate bowl. Then I added bit by bit until the batter reached the correct consistency.

Just made this with blue cornmeal. Used: weight measurements, Gold Medal flour, real buttermilk, cast iron, warmed oven at 175 degrees. The key to fluffy pancakes is letting the batter sit for 15 minutes to hydrate the flour and a very hot pan. Blueberries dropped onto cooking cakes, not mixed into batter. Makes A LOT so switched to making large pancakes ~7”. Result? Fluffy, light, crispy edges. Keeper.

I made these with yogurt instead of buttermilk. My yogurt was a bit thick, so used 2 c and 1/2 c water. Also, just one tablespoon of sugar (I don't like sweet pancakes). The recipe made an ample amount for four people, but we are two, so I cooked and froze half without blueberries, for future breakfasts. Delicious recipe! Love the slight crunch from the cornmeal!

I made the recipe exactly as written and they came out great. Not sure what issues others here ran into but my batter was the usual pancake consistency without any alterations. The only thing I did differently was warm the oven to just over 200 degrees to keep them warm - I agree that over 300 sounds too high for that.

These were completely awesome. I did not have buttermilk, so I combined some sour cream with low-fat milk to add some tang. The coconut oil was KEY to creating a caramelized, crispy edge. These are not typical cakey-gluey pancakes. They have complex textures and flavors and were declared by my family as the "best pancakes" EVER.

My daughter's comment summed it up for the family: "Dad these taste like sawdust."

This did not come out. Flavor is meh. From experienced cook

Use less than 2c water; try less salt - 1 t

Used butter instead of oil and wow...best pancakes I've ever had.

Added an extra cup of flour to thicken it up and some vanilla and pumpkin pie spice for a cozy early fall breakfast — the best pancakes we’ve ever had!

These were very good. I cut the recipe in half and cooked them in butter, not oil, because butter.

Use 1/4 less buttermilk if halving the recipe

This is a terrific recipe! Works every time. I use Turner’s Old Time buttermilk and allow it to sit for just a few minutes before cooking. Turner’s is sold in a 1-quart size (lasts forquite a long time), sold at Harris-Teeter stores, so I assume Kroger’s as well. I also find that most pancake recipes work better if the liquid ingredients are at room temp.

A crowd pleaser in NH during blueberry season. I cut the buttermilk down to 16 ounces and added more blueberries. Wonderful texture.

This was very tasty, but the proportions were off. Will try it again next time with much less liquid.

I substituted buttermilk with milk lemon juice and made delicious crepes on accident. Batter was very thin. Should have used sour cream, yogurt or actual buttermilk.