Fluffy buttermilk pancakes made with corn flour and all-purpose flour, and loaded with blackberries for a special breakfast. They're sweetened with honey and a little apple sauce.
These pancakes are fluffy from a little baking powder and whipped egg whites.Jump to Recipe
Who doesn't love pancakes? Seriously, anyone? I don't have them often, but when I do, they need to be special. Like these pancakes I made for Mother's Day years ago.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Corn flour - or fine corn meal if you want a little coarser texture.
- All purpose flour
- Baking powder
- Blackberries - fresh is best, but you can use frozen, if that's what you have on hand. But do not thaw the frozen berries before mixing them into the batter.
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📝 Instructions Overview
Detailed instructions for making these corn meal pancakes are in the recipe card below, but here's a quick overview!
Whisk. Whisk together the dry ingredients. In a separate bowl, whisk together the buttermilk, honey, apple sauce, and olive oil.
Add the dry ingredients to the wet, and whisk only until you have a smooth batter.
Separate the egg. Separate the egg and whisk the yolk into the batter. Using a hand mixer, whip the egg whites to soft peaks. Fold the whipped egg whites into the batter.
Make pancakes. Ladle batter onto a griddle or large skillet, and drop berries into the poured pancakes. Flip when ready, and continue to cook.
Serve warm with butter and maple syrup.
👩🍳 Preparation Tips
If you don't care about the pancakes being fluffy, just whisk the entire egg into the batter without separating the whites and the yolk.
I like to add the berries at the end, directly into the poured pancakes. This way, I can make sure they're evenly distributed, and no one feels someone else got more berries, lol. If you use frozen berries, always add the fruit this way.
As a note, I love to drink tea with my pancakes. The cup of tea in the photo is for the photo to make it obvious that it's a cup of tea. The tea I often make, however, is this ginger lemon honey tea.
Blackberry Cornmeal Pancakes
- ¾ cup (3.375 ounces) corn flour or fine corn meal for a little coarser texture
- ½ cup (2.25 ounces) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup buttermilk
- 2 tablespoons honey
- 2 tablespoons apple sauce
- 1 tablespoon olive oil
- zest from 1 lemon
- 1 large egg
- pinch salt
- ¾ cup blackberries
- maple syrup
- Whisk together the flours, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, whisk together the buttermilk, honey, apple sauce, olive oil and lemon zest into a smooth batter.
- Break the egg into a small bowl, keeping the yolk intact. Carefully separate the yolk from the whites, and add the yolk to the batter. Pour the egg white into a small bowl suitable for using with a hand mixer.Whisk the egg yolk into the batter.Make sure there is no yolk in the egg whites, as it prevents the whites from whipping up.
- Add a pinch of salt to the egg whites, and whip on high speed until the whites form soft peaks. Fold the whipped whites into the batter with a rubber spatula. You will have some small chunks of whipped egg whites in the batter when you're done.
- Heat a griddle over medium low heat and slick the surface with a little butter. Using a ¼ cup measuring cup, pour the batter onto the griddle. Drop berries into each pool of batter on the grill. Cook for five minutes, or until the edges of the pancakes begin to firm up. Small air bubbles will form on the surfaces. Flip with a metal spatula, and cook for another 3 minutes.
- Serve warm with butter and maple syrup.