Blueberry Cornmeal Pancakes, A Beechmont Inn Specialty

This is a favorite of guests at The Beechmont Inn. The cornmeal adds a nice bit of crunch to the pancake. Try it!


2 cups flour, plus 1 Tbsp flour
1 cup ground cornmeal
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1 cup plain yogurt
1 1/2 cups milk
4 large eggs
1 tsp vanilla extract
1/2 tsp orange oil (or 2 tbsp grated orange zest)
6 Tbsp unsalted butter, melted
2 cups fresh blueberries (frozen are fine when fresh is not available)


In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Use a whisk to blend. In a separate smaller bowl, lightly beat the eggs, and then add the yogurt and milk and blend. Add the vanilla extract and orange oil. Add the melted butter and blend. Pour the liquid ingredients into the flour mixture and blend, being careful not to over mix. Lightly coat the blueberries with the tablespoon of flour (if the blueberries are in a 2-cup measuring cup, just shake the flour over the berries)and add to the mixture.

Cook the pancakes on a hot griddle with a layer of vegetable oil to prevent pancakes from sticking. Makes about 16 four-inch pancakes. Serve with your favorite syrup and bacon or sausage.

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie

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