How to Make Blueberry Cornmeal Pancakes - A Step-by-Step Guide

Looking for a delicious and unique twist on traditional pancakes? These Blueberry Cornmeal Pancakes are a mouthwatering option that will leave your family and friends asking for more. The combination of fluffy pancake batter with the sweet burst of blueberries and the slight crunch of cornmeal makes for a perfect breakfast or brunch treat.

Not only are these pancakes incredibly delicious, but they are also easy to make. With simple ingredients and straightforward instructions, even th...

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Ingredients

  • 1 cup soy milk
  • ½ cup water
  • 1 cup whole wheat flour
  • ½ cup stone ground cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh blueberries
  • 2 tablespoons vegetable oil

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 12 to 4 - inch pancakes

  • Preheat oven to 200 degrees F (95 degrees C).
  • In a small bowl combine the soy milk and water.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
  • Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.
  • Nutrition

    181 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 309mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 177mg