Name: Blueberry Cornbread Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/3 cups whole wheat pastry flour; 2/3 cup yellow cornmeal; 2 tablespoons organic brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups unflavored and unsweetened non-dairy milk; 1 (5.3 ounce or 150 gram) container plain or vanilla flavored non-dairy yogurt; 2 tablespoons canola oil, (or neutral oil of choice, plus a bit more for the pan); 2 cups fresh blueberries

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These fluffy cornbread pancakes are soft, just a tad crumbly, and bursting with juicy blueberries! Perfect for weekend brunches, but easy enough for breakfast any day of the week.

I'm so not a morning person. We're talking total Mrs. Crankypants until after about 11 am.

But you know what I am? I'm a breakfast person. Big time! Breakfast is usually what gets me out of bed and it's the best cure for my morning grumpies.

And this is my favorite breakfast time of year. (Do normal people have favorite breakfast times of the year?) It's just so nice to dive into a piping hot cup of coffee and slice into a big stack of vegan pancakes when the weather starts to cool down/ And I love to make use of the sweet summer fruit that's still available!

Blueberry Cornbread Pancake Ingredients

The ingredients for these cornbread pancakes aren't all that different from vegan regular pancakes — you just need to replace some of your flour with cornmeal. Here's what we'll be using!

Whole wheat pastry flour. This is my favorite whole grain flour to use for sweet recipes like this. It's got a finer grain than regular whole wheat flour.

Cornmeal. I like yellow cornmeal for the pretty color it adds, but white works too!

Brown sugar. For a touch of sweetness! Just like with my vegan cornbread, I prefer brown sugar to white in my cornbread pancakes. Use organic sugar to ensure it's vegan.

Baking powder. This is our leavening agent, to get those pancakes nice and fluffy.

Salt. Enhances the flavors in your pancakes.

Non-dairy milk. Just about any unsweetened and unflavored variety works here.

Vegan yogurt. Vegan yogurt actually makes an awesome egg replacer! And that's just what we're using today.

Oil. I used canola oil, but feel free to substitute your favorite baking oil.

Blueberries. Obviously!

How to Make Blueberry Cornbread Pancakes

Start by mixing up your dry ingredients in a large bowl. In a separate bowl (or a liquid measuring cup, like I'm using), stir together your wet ingredients. Now form a little well in the dry mixture, pour in the wet, and stir it all up!

Next, heat up your skillet or griddle. To prevent sticking, try using a good nonstick cooking surface — I'm a big fan of cast iron.

I also recommend oiling your cooking surface. Can you skip this? Maybe, if that nonstick surface is really good, but I hate to risk having my beautiful pancakes stick to the skillet!

Pour some batter onto the cooking surface and arrange some blueberries on top. Let it cook for a few minutes, until you see bubbles in the center, before very gently flipping it.

Be careful! Because these pancakes don't have eggs and contain less gluten than traditional pancakes (because we've replaced some of the flour with cornmeal), they're on the delicate side. Test the pancake with your spatula to make sure it's ready to flip, and if it is, do so with caution and precision.

Cook your pancake for a few minutes on the other side before removing it from the skillet and proceeding with the rest of your batter.

Top you cakes with some vegan butter and maple syrup. Dig in!

FAQ & Blueberry Cornbread Pancake Tips

Can I replace the whole wheat pastry flour with all-purpose flour? I haven't tested it, but I think it should work just fine.
Can these be made gluten-free? Possibly! The recipe might work with an all-purpose gluten-free flour blend such as Bob's Red Mill or King Arthur Flour's. Again, I haven't tested this, so no promises.
To avoid having your pancakes stick to the cooking surface:
- Use a really good nonstick surface!
- Use oil and use enough to get a good even coating.
- Let your pan or griddle heat up before oiling it.
To avoid having your pancakes fall apart when you flip them:
- Make sure they're cooked enough to flip. Take your spatula and pick up an edge — it should be lightly browned and the pancake should feel sturdy enough to flip. If it doesn't, give it more time.
- Don't make your pancakes too big. The smaller the cakes, the easier they are to flip.
My pancakes aren't rising. Why not? Usually old baking powder is the culprit. Sprinkle a bit of yours in a glass of water. It should fizz. If it doesn't, it's time to toss and replace it.

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5 from 1 vote