Buttermilk Hotcakes with Blueberries

Buttermilk Hotcakes with Blueberries
Makes about 12
Cornmeal adds a bit of lightness and a delicate crunch to these pancakes. Frozen blueberries work just as well as fresh here.



  • ¾ cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • ½ baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1¼ cups buttermilk
  • 3 tablespoons butter, melted
  • Vegetable oil, for cooking
  • 1-1½ cups fresh, blueberries or frozen blueberries, thawed

  1. Recipe: In a large bowl, stir flour, cornmeal, sugar, baking powder, baking soda, and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.
  1. Preheat oven to 250°F. Lightly coat a heave large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon of blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.

Click here to buy a copy of Debbie Macomber's Cedar Cove Cookbook!