Blueberry Cornmeal Pancakes W/ Blueberry Star Anise Maple Syrup

Prep Time
Cook Time
Ready In

Recipe: #36471

February 15, 2021

"The cornmeal in the pancakes adds a touch of texture, and the star anise in the syrup raises this above standard diner fare."

Original is 4-6 servings


  • Serving Size: 1 (422.7 g)
  • Calories 616.6
  • Total Fat - 12.6 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 242.5 mg
  • Sodium - 899.5 mg
  • Total Carbohydrate - 112.5 g
  • Dietary Fiber - 7.6 g
  • Sugars - 72 g
  • Protein - 20 g
  • Calcium - 313 mg
  • Iron - 4.1 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 200-degrees F.

Step 2

Preheat a griddle or large non-stick pan to medium heat.

Step 3

In a mixing bowl, whisk together buttermilk,yogurt, and egg.

Step 4

In a separate bowl, combine flour, cornmeal, baking powder, baking soda, brown sugar, and salt. Whisk to evenly distribute ingredients. Add blueberries and stir to incorporate.

Step 5

Add wet ingredients to dry ingredients and stir until just combined. (The batter will still be lumpy. Do Not overwork the batter.)

Step 6

Add melted butter to batter and stir until just incorporated.

Step 7

Scoop about 1/3 cup batter onto griddle or non-stick pan. Cook for about 3 minutes until bottom is golden and there are visible air bubbles in the batter.Flip pancake and cook for another 1 - 2 minutes until browned. Remove pancake from pan and place on a heat-safe plate in a warming oven preheated to 200-degrees F. Repeat cooking process with remaining batter. Serve warm with blueberry star-anise maple syrup and butter.


Step 8

Simmer all syrup ingredients in a small saucepan over medium-low heat until most blueberries have popped and syrup is a dark purple color; 20 - 25 minutes, stirring frequently. Remove star anise from syrup. Transfer syrup to blender and blend on high until very smooth. For best texture, strain through a fine mesh sieve. Store chilled for up to 1 week.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to use plain yogurt, not low or non-fat, for the best texture.
  • For the blueberry star anise maple syrup, use a pure maple syrup for best flavor.

  • Substitute almond milk for buttermilk: Almond milk is a great alternative for those who are lactose intolerant or vegan. It has a creamy consistency that is similar to buttermilk, making it a great substitute for this recipe.
  • Substitute coconut sugar for dark brown sugar: Coconut sugar is a healthier alternative to dark brown sugar as it has a lower glycemic index and contains more nutrients. It also has a mild, slightly caramel-like flavor that works well in this recipe.

Banana-Coconut Pancakes Replace blueberries with 1 cup of mashed banana and 1/2 cup of shredded coconut in the pancake batter. For the syrup, replace blueberries with 1 cup of mashed banana and 1/4 teaspoon of ground cinnamon. Omit star anise.

Grilled Asparagus with Lemon and Parmesan - Grilled asparagus is the perfect accompaniment to the sweet and savory flavors of the blueberry cornmeal pancakes and blueberry star anise maple syrup. The lemon and Parmesan add a bright and nutty flavor, creating a delicious contrast to the pancakes and syrup.

Bacon-Wrapped Potatoes with Herbs and Garlic:

These bacon-wrapped potatoes are a delicious side dish that will add a savory and smoky flavor to the blueberry pancakes and syrup. The herbs and garlic add a depth of flavor that will complement the sweetness of the blueberry pancakes and syrup. The potatoes will also add a nice crunchy texture to the meal.


Q: How do I store the Blueberry Star Anise Maple Syrup?

A: Store the syrup in an airtight container in the refrigerator for up to one week.

Q: Can I use the syrup on other foods besides pancakes?

A: Yes, the syrup can be used on waffles, French toast, oatmeal, yogurt, ice cream, and more.

3 Reviews


We loved these! The syrup is absolutely delicious, and the star anise gives it a very distinct flavor. The pancakes were fluffy and the cornmeal gave them a really nice texture without being crunchy. I'm not a big fan of drowning pancakes in syrup, but one taste had me pouring on more than I should have eaten! LOL. That's how good that syrup is. Thanks for sharing!


review by:
(17 Aug 2023)


Loved these. Star anise is a great addition to the syrup. Made 1/4 recipe - fed two light eaters. I was afraid they would be heavy with cornmeal but they cooked up nicely. Only sub was blended cottage cheese for yogurt. Sheepdoc.


review by:
(17 Jul 2023)


Wow, what a great recipe FEM. The pancakes were tender, tall and delicious. Love the addition of the cornmeal in the pancake. The syrup was wonderful full of flavor. I love the star anise in this syrup it takes it up and over the edge. Kudos on Making it into my Best of Cookbook for 2021. Made FYC tag game.


review by:
(27 Mar 2021)

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Fun facts:

Fun Fact 1: The cornmeal used in this recipe is an ancient grain, first cultivated by Native Americans thousands of years ago. It was a staple in the diets of many Native American tribes, and was even served to George Washington during a visit to Mount Vernon!

Fun Fact 2: Maple syrup has been used as a sweetener for centuries, and was even an important part of the diet of the Iroquois and Algonquin tribes. The star anise in this recipe adds a unique flavor to the syrup, making it a modern twist on a classic!