Real Recipe: Cornmeal Pancakes with Blueberry Compote

We got a snow day! I was awakened by a phone call from one of my coworkers this morning bringing the good news. We didn’t even get that much snow (not for Minne-snow-ta anyway), but hey, I’m definitely not complaining! I went to bed hoping for a snow day, but definitely not expecting it (as often happens in the wintertime when I don’t want to drag my butt to work!).

And it is still coming down out there. Maybe some kiddos are out playing in the snow, but not me. Perfect day for sitting inside, catching up on the blog. I’ll have to venture out eventually (we are in desperate need of groceries, and hot yoga always sounds amazing on cold, snowy, wintery days) so it’s nice to be cuddled up on the couch for now, watching the Food Network Channel, drinking my green smoothie, and writing on my blog. Seriously, life doesn’t get much better than this. Correction, winter doesn’t get much better than this. If only this apartment had a fireplace…

You know what would make this day even better? Pancakes. Delicious, fluffy, buttery pancakes. Made this recipe a couple of weekends ago, and it turned out better than expected as I am not much of a “baker”. I know I know, you technically aren’t baking pancakes, but it still falls into the same category for me. Something about making a batter from scratch. It’s never been my thing.

But these were marvelous (even the bf liked them!). This was the last one I made, with all the extra batter. It was huge! We didn’t end up eating this one, but I’m sure it would have tasted just as good as the others! It was only missing the compote…


Here’s my recipe for some scrumptious (nothing boxed here!) pancakes. Enjoy!

Cornmeal Pancakes with Blueberry Compote

Serves Makes 16 pancakes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Child Friendly, Serve Hot
Light and fluffy cornmeal pancakes with a sweet blueberry compote. Perfect for a lazy weekend morning!


  • 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs (preferably organic or local, separated and at room temperature)
  • 1 1/2 cup goat's milk (at room temperature)
  • 3 tablespoons unsalted butter (melted and cooled slightly )
  • 1/2 teaspoon pure vanilla extract
  • 18oz blueberries (preferably organic)
  • 1/4 cup sugar
  • 1 lemon (zest and juice)


  • 1/4 cup mint leaves (coarsely chopped )


Can substitute 1 cup buttermilk and 1/2 cup milk for goat's milk

Be sure milk and eggs are at room temperature and you let the melted butter cool before adding. Otherwise your eggs will start cooking or your butter will harden up!


Step 1
Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in large bowl. Set aside.
Step 2
Whisk egg yolks with the milk, melted butter, and vanilla extract in small bowl. Add to flour mixture until just combined. Careful not to over mix!
Step 3
In another bowl, whip the egg whites until they hold soft peaks. Can also use an electric mixer to save time. Gently fold egg whites into batter with rubber spatula.
Step 4
Fold half of blueberries into batter.
Step 5
Combine remaining blueberries, sugar, lemon zest, and 2 tablespoons of lemon juice in medium saucepan over medium heat. Cook until sugar dissolves, approximately 2 minutes. Remove from heat. Stir in chopped mint if using. Keep warm on low heat.
Step 6
Add a little butter to a hot griddle pan or nonstick skillet over medium heat. Using about 1/4 cup batter, pour onto skillet or pan. Make sure to leave space in between.
Step 7
Cook until bubbles break at the surface and undersides are golden brown. About 2-3 minutes. Flip and cook about 1 minute more or until both sides are browned.
Step 8
Transfer pancakes to plates, top with spoonful of compote and slab of butter. Enjoy!

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