Lemon Blueberry Cornmeal Pancakes

All the best mornings start with pancakes! There's no need for pancake mix when making them from scratch is so easy - and rewarding.

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Lemon Blueberry Cornmeal Pancakes

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Total Time: 30 m
  • Servings:
    to 6


  • 1 cup all purpose flour
  • ¾ cup cornmeal
  • 2 tablespoons sugar
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest
  • 3 eggs yolks and whites separated
  • cups milk
  • 1 tablespoon lemon juice
  • 3 tablespoons vegetable oil or melted butter
  • 1 cup fresh blueberries
  • butter or oil for greasing the pan


  1. Mix all the dry ingredients, including lemon zest, together in a large bowl. Combine the egg yolks, milk, lemon juice and oil or butter, and whisk together in a separate bowl or glass measure. In a third bowl, beat the egg whites until fluffy and soft peaks form.
  2. Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Fold in the blueberries and the egg whites until you can’t see streaks of white anymore, but be careful not to over-mix the batter.
  3. Pre-heat a non-stick griddle or skillet over medium heat. Add a little oil or butter and lightly coat the surface of the pan. When the butter no longer sizzles, and a droplet of water splashed into the pan does sizzle, it is ready to make the pancakes.
  4. Pour batter in the pan, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter – about 2 to 3 minutes. Flip the pancake and cook the other side until equally browned. Remove and repeat for next batch.
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Comments (4)Post a Reply

  1. The pancakes were great. The recipe requires some effort, just because you need to whip the egg whites, but is worth it. The crunch of the cornmeal and surprise of the lemon zest really add to the flavor.

    I will definitely be using this recipe again.

  2. 5 stars
    Totally AMAAAAAAzing pancakes! It tasted like dessert for Breakfast, but nutritious as well. Hubbie loves them too. I opted for oil only in recipe and for frying. I only had 1/4 cup of blueberries on hand, so added 1 chopped tart apple. Meredith, I had extra so reheated the next morning. Would you recommend keeping batter in fridge to fry up next day, or re-heat the extra ones as I did?

    1. Hi Althea. I would recommend making the pancakes and re-heating the next day. That’s because of the baking powder in the batter. Although baking powder does its job twice – once when mixed with an acid and again when heated, you’ll get more lift out of it if you use the batter right away.

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