Description
Delicious pancakes made with cornmeal, fresh blueberries, and peaches, perfect for a morning treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup diced peaches
Instructions
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries and diced peaches until evenly distributed.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg