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Blueberry-Juniper Cornmeal Pancakes

Wake up to the taste of springtime at the Castle Kingdom! These light and fluffy blueberry-juniper cornmeal pancakes will start your day in the best possible way. We enhance the blueberry flavor with a little crushed juniper berry, which adds some piquant, resinous notes. With just a dollop of butter and covered in Michigan-made maple syrup, you’ll savor every bite.


Diet: Vegetarian

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 1 Hour
Servings: 4


  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • ¼ cup white granulated sugar
  • 1¼ tsp baking powder
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • 1½ cups buttermilk
  • ¼ cup milk
  • 3 Tbsp unsalted butter, melted
  • 1 egg, lightly beaten
  • 2 juniper berries, well crushed
  • 1 cup blueberries, fresh (not frozen)
  • pure maple syrup & butter for serving


  1. Combine dry ingredients in a bowl and mix well.

  2. Combine wet ingredients in a separate bowl and whisk.

  3. Add wet ingredients to dry and mix until just combined, adding blueberries. Let stand undisturbed for 30 minutes.

  4. Coat a preheated griddle with cooking spray, oil, or butter.

  5. Spoon batter onto griddle in 1½ oz portions. Wait until edges have set and flip and cook until golden brown.

  6. Serve with butter and maple syrup.

Recipe By: Chef at Castle in the Country - January 23, 2024