Blueberry Pancakes for a Crowd

Name: Blueberry Pancakes for a Crowd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all purpose flour; 1 cup all purpose flour; ¼ cup cornmeal; ¼ cup cornmeal; 1 tbsp baking powder; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp baking soda; 1 tsp kosher salt; 1 tsp kosher salt; 2 large eggs; 2 large eggs; ¼ cup granulated sugar; ¼ cup granulated sugar; 1 ⅓ cups buttermilk; 1 ⅓ cups buttermilk; 4 tbsp (½ stick) unsalted butter, melted; 4 tbsp (½ stick) unsalted butter, melted; 1 tsp vanilla extract; 1 tsp vanilla extract; ⅔ cup fresh blueberries; ⅔ cup fresh blueberries; ¼ cup maple syrup, to serve; ¼ cup maple syrup, to serve

This blueberry pancake recipe is designed to feed a crowd without requiring hours of stovetop work. Cornmeal adds rustic texture to the buttermilk batter while the formula scales efficiently for large groups.

🥗Vegetarian 🏷️Blueberry 🏷️Pancakes 🏷️Breakfast 🏷️Bake mode 🏷️Family-friendly

Total

45 min

Servings

6

Difficulty

Medium

Est. Cost

$41–$68

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup all purpose flour
1 cup all purpose flour
¼ cup cornmeal
¼ cup cornmeal
1 tbsp baking powder
1 tbsp baking powder
½ tsp baking soda
½ tsp baking soda
1 tsp kosher salt
1 tsp kosher salt
2 large eggs
2 large eggs
¼ cup granulated sugar
¼ cup granulated sugar
1 ⅓ cups buttermilk
1 ⅓ cups buttermilk
4 tbsp (½ stick) unsalted butter, melted
4 tbsp (½ stick) unsalted butter, melted
1 tsp vanilla extract
1 tsp vanilla extract
⅔ cup fresh blueberries
⅔ cup fresh blueberries
¼ cup maple syrup, to serve
¼ cup maple syrup, to serve

24 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Spray a Suvie pan liberally with cooking spray, place in bottom zone of Suvie, and preheat by setting to Roast for 5 minutes at 400°F. In a large bowl, whisk together 1 cup all purpose flour, ¼ cup cornmeal, 1 tbsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt.
2
In a medium bowl, whisk together 2 large eggs, ¼ cup granulated sugar, 1 ⅓ cups buttermilk, 4 tbsp melted butter, and 1 tsp vanilla until smooth.
3
Pour the buttermilk mixture in the flour mixture and fold gently with a rubber spatula until just combined. Add the blueberries and turn twice more until incorporated. Remove pan from Suvie, pour batter into the heated pan, and return to Suvie. Input settings below and cook now, rotating pan halfway through cooking.
4
After cooking, let pancake cool in pan for 5 minutes, run a knife around the edge, then invert onto a platter, cut into pieces and serve with maple syrup.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't overmix the batter once wet and dry ingredients are combined; lumps are fine and lead to fluffier pancakes.
Use a griddle or large skillet instead of a single pan to cook multiple pancakes simultaneously and reduce total cooking time.
Let the melted butter cool slightly before mixing into wet ingredients to avoid cooking the eggs.
Check that your baking powder and baking soda are fresh (replace yearly) for proper rise and fluff.

Substitutions

All purpose flour → whole wheat flour (use 3/4 cup wheat + 1/4 cup all purpose to maintain texture)
Buttermilk → milk + lemon juice or white vinegar (1 tbsp acid per cup milk, let sit 5 minutes)
Unsalted butter → vegetable oil or melted coconut oil (use same amount)
Granulated sugar → honey or maple syrup (reduce buttermilk by 2 tbsp to balance liquid)

Storage & make-ahead

Cool pancakes completely on a wire rack, stack with parchment between layers, and refrigerate up to 4 days or freeze up to 3 months; reheat in a 350°F oven or toaster until warm.

Equipment

griddle or large skillet · whisk

Common Questions

Can I make this batter ahead of time?

Yes, mix the dry ingredients the night before and store in an airtight container. Combine wet ingredients and mix just before cooking for fluffier pancakes.