The Pancake Challenge
The beginning of Healthy Blueberry Corn Pancakes. It all started with a friendly challenge in our tiny apartment kitchen. My boyfriend, Max, and I were constantly trying to outdo each other in cooking. One rainy Saturday morning, he boasted that he could make the best pancakes. I couldn’t resist the dare and confidently declared, “I’ll make the best Healthy Blueberry Corn Pancakes you’ve ever tasted!” Max laughed, raising an eyebrow, clearly skeptical. But little did he know, I had a secret recipe up my sleeve that had been passed down in my family for generations.
The Secret Recipe
As I gathered the ingredients, Max hovered around, trying to sneak a peek. “Back off, this is serious business,” I teased, swatting him away with a grin. I mixed masa harina, sugar, baking powder, and a pinch of sea salt, explaining to Max that masa harina was the key to our “Healthy Blueberry Corn Pancakes.” He watched in awe as I added milk, eggs, and melted butter, and then gently folded in the fresh blueberries. The kitchen was filled with a sweet, comforting aroma that made Max’s mouth water. “Okay, I admit, they smell amazing,” he said, trying to hide his anticipation.
Pancake Magic
As the pancakes sizzled on the griddle, Max set the table, adding a romantic touch with a few candles. We both laughed at the thought of making a simple breakfast so fancy. When the “Healthy Blueberry Corn Pancakes” were ready, I plated them with a flourish, drizzling them with maple syrup. Max took a bite, and his eyes widened in surprise and delight. “These are incredible,” he said, grinning ear to ear. We spent the rest of the morning enjoying our delicious pancakes, laughing and joking about our little competition. In the end, it wasn’t just the “Healthy Blueberry Corn Pancakes” that won; it was the joy of creating something special together that made the day unforgettable.
Table of Contents
Chef’s Notes: Blueberry Corn Pancakes
Rest the Batter: For extra fluffiness, let the batter rest for about 5-10 minutes before cooking.
Even Blueberry Distribution: Toss the blueberries in a little bit of corn flour before folding them into the batter to help distribute them evenly.
Consistent Pancakes: Use an ice cream scoop or measuring cup to pour the batter onto the griddle for uniform-sized pancakes.
Flavor Enhancements: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for additional flavor.
Heat Control: Cook on medium heat to ensure the pancakes cook through without burning on the outside.
Blueberry Corn Pancakes
4
pancakes5
minutes10
minutes150
kcal15
minutesDive into the morning with these fluffy Blueberry Corn Pancakes! Bursting with fresh blueberries and a delightful corn flavor, these gluten-free pancakes are a breakfast game-changer. Perfectly sweet and incredibly easy to make, they’ll become your new favorite way to start the day. Get ready to impress your family with this delicious and healthy breakfast option!
Ingredients
Dry Ingredients
1 cup corn flour (masa harina)
1/3 cup white sugar
2 tsp gluten-free baking powder
1/4 tsp fine sea salt
Wet Ingredients
3/4 cup whole milk
2 large eggs
2 tbsp melted butter (unsalted)
Fresh Blueberries
1 cup fresh blueberries
- Alternative Ingredients:
Almond flour replaces masa harina for a nutty flavor
Coconut sugar replaces granulated sugar for a lower glycemic index
Almond milk replaces whole milk for a dairy-free option
Vegan butter replaces unsalted butter for a vegan option
Frozen blueberries replaces fresh blueberries if out of season
Directions
- Dry Ingredients – In a large mixing bowl, combine the corn flour, white sugar, gluten-free baking powder, and fine sea salt. Whisk until well mixed.
- Wet Ingredients – In a separate medium bowl, whisk together the whole milk, large eggs, and melted butter until fully combined.
- Combine Mixtures – Pour the wet ingredients into the dry ingredients. Stir gently until the dry ingredients are just moistened.
- Fold in Blueberries – Carefully fold in the fresh blueberries to avoid breaking them.
- Preheat Griddle – Heat a griddle or large frying pan over medium heat. Lightly grease with butter or oil.
- Flip and Finish – Flip the pancakes and cook the other side until lightly browned, about another 2 minutes.
- Serve Warm – Serve the pancakes immediately or keep them warm in a 200°F oven until ready to serve.
Equipment
- mixing bowls
- measuring cups and spoons
- whisk
- griddle
- spatula
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 150mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 60mg
- Iron: 1mg
FAQ-Blueberry Corn Pancakes
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time and store them in the refrigerator for up to 2 days. Reheat in a toaster or on a griddle.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent them from bleeding into the pancakes.
Is there a dairy-free version of this recipe?
Yes, substitute whole milk with almond milk and unsalted butter with vegan butter for a dairy-free version.
How do I know when to flip the pancakes?
Flip the pancakes when the edges look dry and bubbles form and start to pop on the surface, which usually takes about 2 minutes.
What can I use if I don’t have masa harina?
If you don’t have masa harina, you can use regular cornmeal or even almond flour for a different texture and flavor
