Berry Pancakes


Fizzy’s Tip: Fresh or frozen raspberries or chopped strawberries or a combo of both can be substituted for the blueberries.

Yield: Serves 4


  • 1 3/4 cup all purpose flour
  • 1/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 2 cups buttermilk
  • 1/2 cup skim milk
  • 2 large eggs
  • 2 tablespoons plus 2 teaspoons unsalted butter melted
  • Real Maple Syrup


  1. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Add the berries and gently toss. In a separate medium bowl, whisk the buttermilk, skim milk, eggs, and butter together. Whisk the wet ingredients into the dry ingredients until just combined--do not over mix.
  2. Heat a 12-inch nonstick skillet over medium heat; once hot, brush with 1 teaspoon of melted butter. Drop ladlefuls of batter in the skillet and cook until bubbles form. Flip and continue to cook until golden brown on the bottom, about 2 minutes longer. Repeat with remaining batter and butter. Serve with real maple syrup if desired.