Honey Cornmeal Pancakes with Blackberry Maple Syrup

Here I go again with my pancakes. I think I may have a pancake problem. Nary a weekend goes by at the Lindemann house without pancakes and bacon… and this past weekend’s pancakes were SO GOOD! I decided I must share the recipe with you. I would never be able to forgive myself if I didn’t.

So here it is… honey cornmeal pancakes with fresh blackberry maple syrup!

Imagine, for a moment, that cornbread, pancakes, and blackberry cobbler combined to form the best breakfast in the world. One ultimate breakfast of destiny. THAT IS THIS BREAKFAST. Oh, and I forgot to mention the most important thing… It’s also HEALTHY! It’s completely 100% whole grain and refined sugar free!

The pancakes themselves are sweet but not too sweet, slightly salty (especially with if you use salted butter in which to cook them), and have that crunchy crumbly texture and toasted corn flavor of cornbread. When they are cooked on a cast iron skillet or griddle in butter, the edges get amazingly crispy and have that slight char that is just so, so good.

Truth be told, I’d eat these plain any day. (Well, with butter and maple syrup, because no pancake is complete without those. Let’s be real.)

But why eat them plain when you can have them with FRESH BLACKBERRY MAPLE SYRUP?! And guys, the blackberries right now in the stores are so, so, so good. They’re ridiculously naturally sweet, which makes them perfect to integrate into a sweet sauce.

Traditional berry syrup is easy to make: just boil together water, sugar, berries, and some cornstarch to thicken it. This is the same principle, but I used pure maple syrup in place of the sugar. Ohhhhhhh goodness, this is good. To make the blackberry syrup, just whisk together some water and cornstarch (so the cornstarch fully dissolves), add maple syrup, and add berries. Boil until berries start to get mushy and integrate into the rest of the syrup. Best part- you can boil this while you are cooking the pancakes, so it barely takes any extra time.

And in case you’re wondering, yes- you can absolutely substitute another kind of berry in this syrup. I think blueberries would be divine.

Here’s another awesome thing about making pancakes (this kind or any kind, really): you can make extras and freeze them for a quick breakfast on the go. Just microwave or pop in the toaster and, poof! Breakfast! It’s like magic. Honey cornmeal pancake magic.

I love love love these cornmeal pancakes and you will too. In fact, I think I may have found a new favorite. (Even though I LOVE my banana chia pancakes, pumpkin pie pancakes, healthy pumpkin pancakes, and berry oat pancakes. And I really don’t like to play favorites with my food.)

So will you promise me something? That you will try these pancakes as soon as you possibly can so you can fall in love with them as well? Even if you make just the pancakes and save the berry syrup for another time, it’s definitely worth it. Promise. Pinky swear.

Recipe below. Enjoy!

Honey Cornmeal Pancakes with Blackberry Maple Syrup

These honey cornmeal pancakes with blackberry maple syrup are 100% whole grain and refined sugar free! Crumbly and chewy like cornbread, slightly sweet and salty, and topped with a fresh blackberry sauce that can't be beat.

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 496kcal

Author: Elizabeth Lindemann

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Ingredients

For the pancakes:

• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup cornmeal
• 3/4 cup whole wheat flour
• 2 tablespoons butter for cooking pancakes

For the blackberry maple syrup:

• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 cup pure maple syrup
• 1 cup fresh blackberries

Instructions

• To make the sauce, combine the water (1/2 cup) and cornstarch (1 tablespoon) in a small saucepan until dissolved. Add the maple syrup (1/2 cup) and berries (1 cup), and bring to a boil. Continue to cook until berries are mushy and have integrated into the sauce (about 5 minutes).
• For the pancakes, mix milk (1 cup), 1 egg, vanilla extract (1 teaspoon), honey (1/4 cup), baking powder (1 tablespoon), and salt (1/4 teaspoon) in a medium mixing bowl.
• Add the cornmeal (3/4 cup) and whole wheat flour (3/4 cup) and mix until just combined (it's OK if the batter is a little bit lumpy).
• Heat a cast iron skillet or griddle (or other heavy skillet) on medium high heat and melt 1/2 tablespoon of butter in it.
• Add the pancake batter 1/2 cup at a time to the skillet. Flip the pancake when the edges start to solidify and small bubbles begin to appear.
• Repeat with the remaining batter, adding more butter for each batch.
• Serve pancakes with blackberry syrup.

Notes

• The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 496kcal | Carbohydrates: 92g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 248mg | Potassium: 736mg | Fiber: 7g | Sugar: 47g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 267mg | Iron: 2mg

Nutrition Information Disclaimer

The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:

Very Well Fit Nutrition Information Calculator

My Fitness Pal Recipe Nutrition Calculator

Add the recipe to Yummly

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