Blueberry Polenta Pancakes

These pancakes are light, fluffy, tasty, gluten-free, and loaded with good-for-you blueberries. I adapted this recipe slightly from the Hollyhock Garden to Table Cookbook. The original recipe calls for 1/2 cup whole wheat flour or 1/2 cup of the Hollyhock homemade gluten-free flour mix. I generally use the versatile Bob’s Red Mill Gluten-Free Flour Mix which works perfectly.

Blueberry Polenta Pancakes

Servings 4


  • 1 cup cornmeal
  • 1 tsp. salt
  • 1 Tbsp. honey
  • 1 cup boiling water
  • 2 eggs
  • 1/2 cup milk or dairy alternative
  • 2 Tbsp. melted butter or coconut oil
  • 1 tsp. vanilla extract
  • 1/2 cup Bob's Red Mill Gluten-Free Flour Mix (or homemade gluten-free flour mix, or whole wheat flour)
  • 2 tsp. baking powder
  • 1 cup blueberries or other fresh berries


  • Combine the cornmeal, salt and honey in a medium bowl.
  • Whisk in the boiling water, cover and let sit for 10 minutes.
  • Whisk together the eggs, milk, vanilla, and butter (or coconut oil).
  • Stir the egg mixture into the cornmeal mixture until it is well combined.
  • Sift together the flour and baking powder, then gently stir into the wet batter.
  • Ladle batter onto a hot, oiled griddle and sprinkle a few berries on each pancake.
  • Cook on medium heat until the pancakes are speckled with bubbles.
  • Flip and continue cooking until the underside is golden brown.
  • Top with maple syrup, apple butter, fruit or yogurt and serve immediately.
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