Clementine Cornmeal Pancakes with Maple Blackberry Compote

by Kelli on February 1, 2013

Clementine Cornmeal Pancakes with Maple Blackberry Compote

You know that feeling of waking up on a weekend morning to the smell of fresh coffee brewing and breakfast sizzling on the stove.  The warm, welcoming scent of pancakes and bacon or fresh baked muffins slowly drifting from the kitchens, rounding the corners of the house and finding the way to you, while you’re nestled snug under the covers.  Gosh, I love mornings like that!  But really, who doesn’t?!

Clementine Cornmeal Pancakes with Maple Blackberry Compote

This year for Valentine’s Day, skip the pricey gifts and do something thoughtful and delicious for the one you love – like, making breakfast in bed!  Set your alarm a little earlier, sneak out of bed and into the kitchen, and get to work on a big stack of Valentine’s Day pancakes.  I don’t know about you, but waking up to a plate of Clementine Cornmeal Pancakes and a mug of hot coffee beats out a bouquet of roses any day!

Clementine Cornmeal Pancakes with Maple Blackberry Compote

Clementine Cornmeal Pancakes with Maple Blackberry Compote

My mom bought me this adorable pancake mold a couple years ago.  It makes pancakes even more fun than normal!  If you don’t have any heart-shaped pancake molds at home I have a couple solutions for you!  It’s not too late, you still have time to buy pancake molds.  Otherwise, cookie cutters make a great alternative for a plate of bite-size heart shaped pancakes.  While most pancake molds are non-stick, cookie cutters are not, so remember to grease them with a little bit of butter before using.

Clementine Cornmeal Pancakes with Maple Blackberry Compote

Cornmeal adds great texture to these light & thick pancakes, naturally sweetened with clementine juice and honey.

Clementine Cornmeal Pancakes with Maple Blackberry Compote

Yield: Approx. 10 large pancakes


  • For the Pancakes:
  • 3/4 cup all-purpose flour
  • 3/4 cup fine ground yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted, cooled
  • 2 tablespoons honey
  • 1 1/4 cups low-fat buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • zest & juice from 2 clementines
  • For the Maple Blackberry Compote:
  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 clementine, zested


Combine blackberries, maple syrup and zest in a small pot and cook over low heat, stirring occasionally, until blackberries are broken down and the mixture has thickened, about 20-25 minutes.

Meanwhile, prepare the pancakes while the blackberry compote cooks.

Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl, and set aside. In a medium bowl, whisk together cooled butter, honey, buttermilk, eggs, vanilla and clementine zest & juice. Add the wet mixture to the dry mixture and mix until well blended and smooth.

Preheat the oven to 300 degrees F.

Heat a large skillet over medium heat, and lightly coat the bottom with butter. Working in batches, pour 1/4 cup of batter into the skillet for each pancake. Cook until the bottoms are golden, about 1-2 minutes. Flip pancakes and cook until the second sides are golden, about 1-2 minutes. Transfer to a baking sheet and place in the oven to keep warm until you're ready to serve. Repeat with remaining batter.

Top with butter and warm Maple Blackberry Compote to serve.


Adapted from Bon Apetit

Clementine Cornmeal Pancakes with Maple Blackberry Compote


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{ 6 comments… read them below or add one }

Stephanie @ Girl Versus Dough February 1, 2013 at 10:06 AM

I love that these pancakes are heart-shaped! So stinkin’ cute. And those flavors — swoooooon.


Kelli February 3, 2013 at 9:40 PM

Thanks, Stephanie! I’m totally addicted to the compote!


Kelsey @ K&K Test Kitchen February 1, 2013 at 9:40 PM

Yum!! I knew these would be good when I saw your Instagram, but I never imagined they’d be this good! So cute too!


Kelli February 3, 2013 at 9:37 PM

Thanks, Kelsey :)


Nita September 5, 2014 at 3:01 PM

Could I substitute almond flour for the all-purpose? Also, could I use clarified butter instead of regular? Thanks!


Kelli September 8, 2014 at 2:11 PM

Unfortunately, I can’t say one way or the other since I haven’t made the recipe with almond flour or clarified butter. Sorry, Nita!


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