Today is the first day of July and I can’t believe.
Is anyone else totally baffled that six months of this year have already passed?
Since I am slightly unsettled by how fast this year is going, I am going to console myself by making myself a large stack of these Power Cornmeal Blueberry Pancakes. And realize that I am glad it’s July because blueberries are probably one of my favorite things in the world.
And blueberries + cornmeal = a combo out of this world!
These pancakes are a little bit earthy, a little bit sweet, and everything you wanted in a summer breakfast. Plus, they come together in a snap because they use cornmeal and my favorite pancake mix, Kodiak Cakes Power Pancake Mix (not an ad, just a fan!).
I made these pancakes “powerful” by using half Kodiak Cakes Power Pancake Mix – this gave the pancakes a bit more of a protein boost which helps keep me fuller longer (especially on the days when I work!). Plus, I felt that a cornmeal-only pancake would be too heavy and gritty. Half and half is the perfect balance!
These pancakes are the perfect to usher in the height of summer (and to enjoy the Sunday of a holiday week!).
These pancakes start with the dry ingredients!
So, in a bowl, whisk together cornmeal, the Kodiak Cakes Power Pancake mix, sugar, baking powder, baking soda, and salt. Set aside.
Then in a liquid measuring cup, combine white vinegar, whole milk, eggs, and some vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry ingredients and stir to combine. Set aside while you heat up a skillet!
Grease the skillet lightly with some vegetable oil poured onto a paper towel (this provides a much more even coat than cooking spray!).
Pour out a quarter-cup of batter onto the skillet. Add in some fresh blueberries. Cook the pancake for 90 seconds on one side, flip, and cook for 90 seconds on the other side.
Keep the cooked pancakes on a cooling rack in a warm oven until ready to serve.
All you need to do is pour on the syrup.
And marvel at its amazingness.
(oh, and then dig in!)
I love the yellow of the cornmeal and the blue of the blueberries together – such a pretty breakfast plate!
- ¾ cup yellow cornmeal
- ¾ cup Kodiak Cakes Power Cake Mix
- 3 tablespoons granulated sugar
- ¾ teaspoon baking power
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup milk (I used whole milk, but skim can work)
- 1 tablespoon white vinegar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ pint of blueberries, washed
- Vegetable oil
- In a large bowl, combine cornmeal, Power Cakes mix, baking soda, baking powder, and salt. Whisk to combine.
- In a liquid measuring cup, combine milk and vinegar. Allow to stand for 5 minutes - this makes a "buttermilk" substitute. Then add in the eggs and vanilla extract - whisk to combine.
- Pour the wet ingredients over the dry ingredients and stir to combine.
- Heat a skillet over medium-low heat. Grease the skillet with some vegetable oil poured on a paper towel. Portion out a quarter cup of batter in the greased skillet and add some blueberries. Cook the pancake for 90 seconds, flip, and cook for an additional 90 seconds. Keep cooked pancakes warm in a low oven. Serve with warm pancake syrup and extra blueberries!