Corn and Blueberry Buttermilk Pancakes

These hearty pancakes are a great way to use summer’s best produce – corn and blueberries. The combination is sweet, flavorful and perfect for breakfast. Enjoy with your favorite maple syrup and fresh blueberries.

Makes 14-16 pancakes


2 cups white whole wheat flour
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted, plus more for serving
1 cup blueberries plus more for serving
1 cup fresh corn kernels
  1. Whisk flour, sugar, baking soda and salt in a large bowl. Whisk buttermilk, eggs, and vanilla in a medium bowl, then whisk in 1/4 cup butter.
  2. Stir buttermilk mixture into dry ingredients. Let rest for 10 minutes.
  3. Heat large nonstick griddle or skillet over medium heat; brush with butter or spray with non-stick vegetable oil spray.
  4. Ladle 1/4 cup batter onto griddle for each pancake. Cook until brown and sides are dry, about 2 minutes per side. For fluffy pancakes, do not press down with your spatula. Transfer to a warm plate.
  5. Serve with syrup, butter and extra blueberries.

One Response to “Corn and Blueberry Buttermilk Pancakes”


  1. What To Do with Leftover Corn « Delicious Ventures - September 9, 2010

    […] them. I thought of cornbread, corn muffins, corn ice cream… you get the idea. I landed on Corn and Blueberry Buttermilk Pancakes (click on the link for the full recipe). I love pancakes and thought it would be a great way to […]

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