Healthy Recipe: Lumberjack Pancakes with Corn & Blackberries

A healthy pancake recipe with blackberries and corn

Lumberjack Pancakes with Sweet Corn & Blackberries

Recipe by Charity Ferreira | Photo by Erin Kunkel

Sunday mornings were made for tall stacks of fluffy pancakes. And they’re all the more delicious when studded with fresh sweet summer corn and ripe blackberries. Dads (and everyone else!) will love drizzling these with maple syrup and digging in.

Shopping tip: Masa harina is a very finely ground corn flour, which gives these pancakes a hearty texture and a distinct flavor. If you can’t find it, you can substitute fine corn flour, instead. It’s the perfect partner for sweet corn. But of course, you can make these with or without corn, with different kinds of berries, or even with chiles and cheese, if you want to go savory.

INGREDIENTS

1½ cups (7½ oz/235 g) all-purpose flour
½ cup (3 oz/90 g) masa harina or finely ground corn flour
1½ teaspoons baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 large eggs
2¼ cups (18 fl oz/560 ml) low-fat buttermilk
¼ cup (2 oz/60 g) unsalted butter, melted, plus more for the pan
½ teaspoon pure vanilla extract
1 cup (4 oz/125 g) fresh blackberries, plus more for serving
½ cup (3 oz/90 g) fresh sweet corn kernels (cut from about 1 ear of corn), roughly chopped
Maple syrup for serving

INSTRUCTIONS

In a bowl, stir together the flour, masa harina, baking soda, baking powder, and salt. In a small bowl, whisk the eggs, buttermilk, ¼ cup butter, and vanilla until blended. Stir the egg mixture into the flour mixture, then gently stir in the blackberries and corn.

Heat a frying pan or nonstick griddle over medium heat. When the pan is hot, brush lightly with butter. Pour or ladle about 1/3 cup (3 fl oz/80 ml) batter into the pan for each pancake. Cook the pancakes until golden brown, turning once, about 2 minutes per side. Transfer to a baking sheet and keep warm in a low oven (200°F/95°C). Continue to cook the remaining pancakes, adding more butter to the pan and adjusting the heat as necessary.

Serve the pancakes warm, with a drizzle of maple syrup and fresh blackberries.

Makes 6 servings

 

Nutrition Facts (per serving)

Calories 336
Protein 10 g
Total fat 11 g
Saturated fat 6 g
Carbs 50 g
Fiber 3 g
Total sugar 16 g
Added sugar 9 g
Sodium 833 mg
*For 2 teaspoons of maple syrup per serving.

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