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.
Stir the flour, cornmeal, brown sugar, baking powder, soda and salt together in a large mixing bowl.
In a separate bowl or liquid measuring cup, stir together the milk, yogurt, and oil.
Pour the milk mixture into the flour mixture and stir until fully blended.
Place a medium nonstick skillet or griddle over medium heat. Give it a minute to heat up and then lightly coat the bottom with oil.
Give the oil a minute to heat up, and then drop about 1/3 cup of batter onto the cooking surface. Arrange a few blueberries on top.
Cook the batter for about 4 minutes, until you start to see bubbles in the center and the edges start to firm up.
Test the pancake by sliding a spatula under it. When it feels sturdy enough, flip it.
Cook the pancake until lightly browned on the bottom, about 3 minutes more.
Repeat until all of the batter and blueberries are used. You can cook multiple pancakes at once if you've got room in the pan, or use multiple pans.
Serve the pancakes with maple syrup and vegan butter.