Blackberry Cornbread Pancakes

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Fluffy pancakes made with corn flour and loaded with blackberries for a special breakfast.

Cornbread Pancakes with Blackberries #brunch, #Mothers Day

This week’s theme for #SundaySupper is Mother’s Day, hosted by Heather Lynn at the wonderful Hezzi-D’s Books and Cooks blog. My thoughts immediately flew to pancakes. But not for breakfast. Pancakes for me means breakfast for dinner.

Breakfast for dinner conjures up quiet suppers, all snuggled into the den sofa in my jammies after a long day. And it brings back childhood memories of my mom’s special dinner for just the two of us. Pancakes wasn’t a proper dinner in my dad’s view, meat needed to be the main event for him, so breakfast for dinner was reserved for those nights he was traveling for business. As soon as he was out the door, swinging his suitcase into the trunk of the car, mom would catch my eye with a conspiratorial look, and I laughed, knowing what treat was in store for dinner that night. On those nights, she would break her firm rule of no TV on a school night, and we’d curl up together in her bed with our pancakes, bacon and syrup and feel decadent for a night.

Even today, so many years after her passing, this simple meal recaptures that bond, and the sweet memory of our special dinners together. Happy Mother’s Day, mom.

Blackberry Cornbread Stacks
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 8 pancakes
  • ¾ cup (3.375 ounces) corn flour
  • ½ cup (2.25 ounces) all-purpose flour
  • 1 Tbsp baking powder
  • ½ Tbsp chia seeds (optional)
  • ¼ tsp kosher salt
  • 1 cup buttermilk
  • 2 Tbsp honey
  • 2 Tbsp apple sauce
  • 1 Tbsp olive oil
  • zest from 1 lemon
  • 1 egg
  • pinch salt
  • ¾ cup blackberries
  • butter
  1. Whisk together the flours, baking powder, salt, and chia seeds, if using them, in a medium bowl. Set aside.
  2. In a large bowl, whisk together the buttermilk, honey, apple sauce, olive oil and lemon zest into a smooth batter.
  3. Break the egg into a small bowl with the yolk intact. Carefully reach under the egg with your fingers and remove the yolk, allowing the white of the egg to slide back into the bowl through your fingers. Be careful not to break the yolk, and place it in the batter. Whisk it thorough into the batter.
  4. Whip the egg whites to a froth. Add a pinch of salt and whip on high speed until the whites form soft peaks. Add the whipped whites to the batter and fold them in with a rubber spatula. The best way to do this is by cutting through the whites with the spatula, scooping up the batter over the whites and turning the bowl a quarter after each swipe through the whites. You should have small chunks of whipped whites when you're done.
  5. Carefully fold the fresh blackberries into the batter.
  6. Heat a griddle over medium low heat and slick the surface with a little butter. Pour the batter on the griddle in ¼ cup disks. Cook for five minutes on one side, or until the edges of the pancakes begins to firm. Small air bubble may form on the surfaces. Flip with a metal spatula and cook for another 3 minutes.

And now go check out the rest of our Mother’s Day feast!

Mother’s Day Brunch:

Blueberry Coffee Cake from Peanut Butter and Peppers 

Cornbread Pancakes with Blackberries from The Wimpy Vegetarian

Crepes from Hezzi-D’s Books and Cooks 

Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz

Lemon Glazed Raspberry Scones from Juanita’s Cocina

Quiche Lorraine from Supper for a Steal

Seafood Quiche from The Girl in the Little Red Kitchen

Strawberry Rhubarb Compote from Noshing with the Nolands

Sweet French Breakfast Crepes from Curious Cuisiniere

Vidalia Onion Quiche from Comfy Cuisine

Mother’s Day Entrees:

Cod with Stewed Tomatoes from Cindy’s Recipes and Writings 

Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons

Lemon Risotto from Healthy. Delicious.

Lobster Ravioli with Shrimp Caper Sauce from Family Foodie

Pork dumpling (Shumai) from The Urban Mrs.

Mother’s Day Sides: 

Spaetzle from Magnolia Days

Mother’s Day Desserts and Drinks:

Caramel Apple Cinnamon Rolls from Gotta Get Baked

Chocolate Kahlua Cream Pie from Ruffles & Truffles 

Espresso Brownies from What Smells So Good?

Fresh Blackberry Elderflower Sorbet from Shockingly Delicious

Fresh Fig and Walnut Pie from Vintage Kitchen 

Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream fromNeighborfood

Lavender Shortbread Cookies from girlichef

Lemon Meringue Pie from Pies and Plots

Lemon Petit Fours from Home Cooking Memories

Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen

Milky Way Brownies from That Skinny Chick Can Bake

Mini Coconut Pies from La Cocina de Leslie

Mini Strawberry and Cheese Pies from Basic N Delicious

Mom’s Apple Crisp from Cravings of a Lunatic 

Mom’s Texas Sheetcake from Daily Dish Recipes

Raspberry and Hazlenut Friands from Happy Baking Days

Semolina Balls (Suji Laddoo) from Soni’s Food

Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley
Crunchy Kale Napa Cabbage Apple and Mint Salad with Peanut Butter Dressing
Jambalaya Stuffed Peppers


  1. says

    Susan, I remember connecting with you over a food52 Mother’s Day post when I sent in my Mom’s mango chutney. You were so sweet in your comments – remembering that and our mothers today. Thanks – X0
    lizthechef recently posted..Rita’s BrowniesMy Profile

  2. says

    Your pancakes look absolutely gorgeous Susan!I love the blackberries in there and the chia seeds!Never used cornflour in pancakes before but it looks like a great idea and I cannot wait to try :)

  3. says

    Oh my goodness, Susan, what incredible memories you have attached to pancakes! Pancakes for dinner is already special in my mind but add to it the fact that it would be the conspiratorial meal between your mom and yourself when your dad was out of town…that’s priceless! Your pancakes look delicious and I hope you enjoyed every single bite in honour of your mom.

  4. Francesco says

    Mi sembra buona!!! Voglio provarli un giorno! Spero che tutto vada bene per te! Come va il tuo italiano? Vai alla festa la settimana prossima?


  5. says

    Maybe I’m weird. Ok. I know I’m weird. Nonetheless I consider pancakes for fathers day and waffles for mothers day. That’s because whenever we had waffles as a kid my dad made them and the only day of the year my father cooked was mothers day! GREG

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge