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    Home » BREAKFAST + BRUNCH

    Blackberry Cornmeal Pancakes

    Modified: Nov 29, 2023 by Susan Pridmore · This post may contain affiliate links · 33 Comments

    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
    A stack of blackberry cornmeal pancakes, drizzled with maple syrup.

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    Jump to:
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 👩‍🍳 Preparation Tips
    • Blackberry Cornmeal Pancakes

    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
    • Buttermilk
    • Honey
    • Applesauce
    • Egg
    • 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.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    • Whisk
    • Medium bowl
    • Hand mixer
    • Rubber spatula
    • Griddle or large skillet

    📝 Instructions Overview

    Detailed instructions for making these corn meal pancakes are in the recipe card below, but here's a quick overview!

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    A stack of blackberry cornmeal pancakes, drizzled with maple syrup.
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    Blackberry Cornmeal Pancakes

    Fluffy buttermilk pancakes made with corn flour (or fine corn meal), all-purpose flour, and loaded with blackberries for a special breakfast. They're sweetened with honey and a little apple sauce.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Brunch
    Cuisine: Any
    Keyword: cornmeal pancakes
    Servings: 4
    Calories: 270.5kcal
    Author: Susan Pridmore
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    Ingredients

    • 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
    • butter
    • maple syrup

    Instructions

    • 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.

    Nutrition

    Serving: 2pancakes | Calories: 270.5kcal | Carbohydrates: 44.5g | Protein: 7.6g | Fat: 7.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.8g | Trans Fat: 0.01g | Cholesterol: 53.1mg | Sodium: 546.4mg | Potassium: 227.6mg | Fiber: 3.4g | Sugar: 14g | Vitamin A: 227.5IU | Vitamin C: 5.8mg | Calcium: 293.1mg | Iron: 1.9mg

    « Bizcochito Cookies
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. CCU

      May 11, 2013 at 11:44 pm

      A brilliant recipe idea for Mother's Day brunch my friend 😀

      Cheers
      Choc Chip Uru

      Reply
    2. Hezzi-D

      May 12, 2013 at 3:40 am

      I've never had pancakes made with cornflour but I love the golden color they get. Plus I love any pancake with berries!

      Reply
    3. sunithi

      May 12, 2013 at 4:47 am

      So yummy ! Love that you used chia seeds 🙂 !! These are GF too ! Great ! I must try them since I am trying GF ! Love your new layout Susan !!

      Reply
    4. Liz

      May 12, 2013 at 4:48 am

      Fantastic pancakes, Susan. Yup, I'd do these for dinner in an instant 🙂

      Reply
    5. Lane @ Supper for a Steal

      May 12, 2013 at 5:17 am

      My mother in law makes cornbread pancakes all the time! Never with fruit though. I need to get her to sneak in some blueberries or blackberries 🙂

      Reply
    6. Kanak Hagjer

      May 12, 2013 at 5:20 am

      The pancakes look so tempting!! Such wonderful memories of your mom...loved reading about breakfast for dinner!

      Reply
    7. Jennifer @ Peanut Butter and Peppers

      May 12, 2013 at 5:59 am

      I love the idea of corn flour in pancakes! This is one I must try! I love pancakes!!

      Reply
    8. Katy

      May 12, 2013 at 6:10 am

      What a lovely memory! Breakfast for dinner always feels like a treat 🙂 Great twist on a pancake recipe!

      Reply
    9. Cindys Recipes

      May 12, 2013 at 6:28 am

      Very different!

      Reply
    10. Paula @ Vintage Kitchen

      May 12, 2013 at 6:57 am

      I think the list of ingredients is healthier and more of a proper meal than most of the things I make for myself any given night! Really, what is wrong with this dinner? After all, bacon is meat, right? Happy Sunday!

      Reply
    11. Susan

      May 12, 2013 at 7:14 am

      What a great story and memory of time with your mom! I bet she'd love these pancakes too.

      Reply
    12. lizthechef

      May 12, 2013 at 7:55 am

      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

      Reply
    13. apuginthekitchen

      May 12, 2013 at 8:14 am

      Oh my!!! The pancakes are amazing, I love them. I never would have thought to make cornmeal pancakes and with blueberries, wow!!! Happy Mothers Day.

      Reply
    14. Laura Dembowski

      May 12, 2013 at 10:06 am

      I love pancakes for dinner! And blackberries is such a great addition!

      Reply
    15. Tara

      May 12, 2013 at 12:30 pm

      I bet those are so flavorful, never had pancakes with cornflour before, thank you so much for sharing!!

      Reply
    16. Sarah Reid, CNP (@jo_jo_ba)

      May 12, 2013 at 12:30 pm

      I haven't had corn pancakes since my college days, they are SO yummy

      Reply
    17. Christina

      May 12, 2013 at 1:45 pm

      I love breakfast for dinner! We usually have pancakes for dinner on Pancake Tuesday (aka Shrove Tuesday, aka Fat Tuesday etc.).

      Reply
    18. Viviane Bauquet Farre- Food and Style

      May 12, 2013 at 9:14 pm

      These look unbelievably good!

      Reply
    19. Norma Chang

      May 13, 2013 at 6:48 am

      Never thought of adding blackberries to pancakes, great idea. Thanks for sharing those lovely memories with your mother.

      Reply
    20. Soni

      May 13, 2013 at 7:29 am

      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 🙂

      Reply
    21. Nancy @ gottagetbaked

      May 13, 2013 at 9:29 am

      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.

      Reply
    22. Lori @ Foxes Love Lemons

      May 13, 2013 at 9:37 am

      Pancakes for dinner is the perfect meal! Yours are beautiful!

      Reply
    23. Sarah | Curious Cuisiniere

      May 13, 2013 at 10:10 am

      Breakfast for dinner was a special treat in our house growing up too. I love the idea of cornmeal pancakes. They look delicious topped with those berries!

      Reply
    24. Family Foodie

      May 14, 2013 at 6:06 am

      What a great recipe! I've never tried pancakes with cornbread but these look amazing!

      Reply
    25. Dorothy at ShockinglyDelicious

      May 14, 2013 at 11:31 am

      That looks luscious! I am currently enamored of blackberries and chia, so this has my name on it. Great recipe for #SundaySupper!

      Reply
    26. TasteFood

      May 14, 2013 at 1:39 pm

      I'll take these for dinner any day! Great photo!

      Reply
    27. Terra

      May 14, 2013 at 9:48 pm

      Hmmmm.....corn cakes, my favorite!!!! I love that you complimented them with blackberries, they sound wonderful! Hugs, Terra

      Reply
    28. Katie

      May 15, 2013 at 11:24 am

      I have been dying to try a cornbread style pancake - and I love the idea of pairing them with blackberries - YUM!

      Reply
    29. Renee

      May 15, 2013 at 3:47 pm

      What wonderful memories you have with you mom and the special breakfast for dinner. Lovely tribute too.

      Reply
    30. mjskit

      May 15, 2013 at 7:59 pm

      Growing up, having breakfast for Sunday supper was just the norm. I really need to do it more often. I can definitely see having these delicious pancakes for supper, brunch or love for that matter. Great pancakes!

      Reply
    31. Francesco

      May 17, 2013 at 7:05 pm

      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?

      ciao,
      francesco

      Reply
      • The Wimpy Vegetarian

        May 19, 2013 at 10:03 am

        Ciao Francesco! Vorrei poter andare, ma sarò a Tahoe, invece. Sto avendo di andarci molto in questo momento con la ristrutturazione. Stavo per fare farinata 🙂 .... così bello sentire da tu! Sarebbe stato fantastico da visitare. La prossima volta - ti prometto!

        Reply
    32. sippitysup

      May 18, 2013 at 6:32 am

      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

      Reply

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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