Cornmeal Pancakes with Blueberry Pepper Sauce

Cornmeal Pancakes with Blueberry Pepper Sauce is a unique twist on your classic breakfast meal. The cornmeal in the pancakes give it a nutty, slightly sweet flavor. The blueberry pepper sauce adds a sweet and spicy kick resulting in a unique depth to the dish.

Cornmeal Pancakes with Blueberry Pepper Sauce

This recipe is perfect for breakfast or brunch with family and friends, and is sure to impress.

Plus, they’re easy to make and can be whipped up in no time at all.

Stacked breakfast treat topped with blueberries and jalapeños.

Making Cornmeal Pancakes with Blueberry Pepper Sauce

Get your pancake batter started

Melt the butter and set aside to cool while you make the batter.

In a large bowl, combine the cornmeal, self-rising flour, sugar, and baking powder.

Next, whisk in the buttermilk and eggs, but don’t over mix as this can lead to tough pancakes.

Just get everything blended then let it rest while you make the sauce.

Get your sauce started

First, it’s important we talk about the peppers.

Jalapeño peppers are hotter, more spicy than poblano peppers, so you’ll need to buy based on preference.

Also, poblano peppers are slightly larger than jalapeños, so you may not want to put the whole pepper in the sauce, because it might overpower the blueberries.

If you use a poblano, use about 3/4 of the pepper in the sauce.

Last point, there are other peppers you can use, too, such as bell peppers (mildest of peppers), to the Carolina Reaper (spiciest in the world and would probably kill me).

For this recipe, I suggested only 2 for simplicity sake, but of course, you can adjust.

So, back to cooking.

In a small sauce pan, stir the following together: blueberries, sugar, peppers, and lemon juice.

Cook on medium heat and mash the blueberries with the back of the spatula or spoon.

Then, reduce the heat to low so the sauce can simmer while you cook the pancakes.

Blueberries in a topping mix, plus grill marks on each pancake.

Cooking the pancakes

Remember the melted butter? Stir it into the batter now.

Also, heat a non-stick pan on medium heat and swirl a little butter in the pan.

Scoop out 1/4 cup batter per pancake, fitting as many as comfortably fit in the pan, probably 3 or 4.

Work in batches.

Each pancake with get little bubbles on top and get dry around the edge after about 2 minutes.

Check for color on the bottom, then flip.

Cook the other side for another 1 – 2 minutes, then check the bottom again for color.

The golden brown color is your tip the pancake is ready.

Cornmeal Pancakes with Blueberry Pepper Sauce

Serving Cornmeal Pancakes with Blueberry Pepper Sauce

Once the cornmeal pancakes are done, serve immediately with a generous drizzle of the sauce and a handful of additional fresh blueberries if desired.
These cornmeal pancakes with blueberry pepper sauce are the perfect way to switch up your breakfast routine and impress your friends and family.
The nutty flavor of the cornmeal adds a unique depth to the dish, while the spicy and sweet blueberry pepper sauce adds an extra layer of flavor.
What better way to start your day off on the right foot!

Looking for more breakfast recipes?

I’ve got a few here for you to check out:

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5 from 1 vote

Cornmeal Pancakes with Blueberry Pepper Sauce

A hearty cornmeal pancake with a sweet and slightly spicy pepper sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: brunch, hearty, spicy, sweet
Servings: 12 pancakes
Calories: 179kcal
Author: Sweet Ordeal



  • 4 Tbsp. butter, melted
  • 1 cup cornmeal
  • 1 cup self-rising flour
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. baking powder
  • 1 cup buttermilk
  • 2 large eggs

Blueberry Pepper Sauce:

  • 1 1/2 cups blueberries
  • 2 Tbsp. granulated sugar
  • 1 jalapeño pepper (or poblano), See NOTES seeded and diced
  • 1 Tbsp. lemon juice


  • Melt butter, set aside to cool.
  • In large bowl, mix together cornmeal, flour, sugar, and baking powder. Whisk in buttermilk and eggs. Do not over mix. Set batter aside to rest while you make sauce.
  • In small sauce pan, stir together blueberries, sugar, peppers, and lemon juice. Cook over medium heat stirring occasionally. Mash blueberries with spatula or spoon, then reduce to low heat and allow to simmer while you cook pancakes.
  • Heat a non-stick pan over medium heat. Add small amount of butter to pan, swirl to coat.
  • Stir melted butter into pancake batter. Ladle 1/4 cup batter per pancake onto hot pan (3 or 4 at a time depending on how many fit). Cook in batches.
  • Cook pancakes until bubbles appear on top and the bottom is golden brown (1 - 2 minutes), then flip. Cook for another 1 - 2 minutes. Check bottom for color.
  • Serve immediately with warm sauce. Enjoy!


Poblano peppers (4") are slightly larger and milder than jalapeño peppers (2-3"). Adjust recipe as desired.


Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 86mg | Potassium: 128mg | Fiber: 2g | Sugar: 8g | Vitamin A: 516IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Cornmeal Pancakes with Blueberry Pepper Sauce

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Hearty breakfast featuring blueberries and jalapeño peppers in a sweet and spicy topping.Cornmeal Pancakes with Blueberry Pepper SauceCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If, however, you want to republish this recipe, make sure to re-write the recipe in your own words, then link back to this post for the original recipe and directions.

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