cornbread pancakes with blackberries for Mother's Day breakfast
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Blackberry Cornbread Stacks

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Brunch
Servings: 8 pancakes
Author: Susan Pridmore


  • 3/4 cup 3.375 ounces corn flour
  • 1/2 cup 2.25 ounces all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 Tbsp chia seeds optional
  • 1/4 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
  • 3/4 cup blackberries
  • butter


  • Whisk together the flours, baking powder, salt, and chia seeds, if using them, 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 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.
  • 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.
  • Carefully fold the fresh blackberries into the batter.
  • Heat a griddle over medium low heat and slick the surface with a little butter. Pour the batter on the griddle in 1/4 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.