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

Are you looking for a delicious and satisfying breakfast option? Look no further than these Buttermilk Cornmeal Pancakes. Packed with flavor and a slightly crunchy texture, these pancakes will have you coming back for seconds. Whether you're enjoying a lazy weekend morning or want to start your day off right during the week, these pancakes are the perfect way to kickstart your day.

What sets these pancakes apart from the traditional variety is the addition of cornmeal. The cornmeal ad...

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Ingredients

  • 1 ½ cups yellow cornmeal
  • ¼ cup whole wheat flour
  • 1 teaspoon baking soda
  • salt to taste
  • 2 cups low-fat buttermilk
  • 1 large egg, lightly beaten
  • 2 tablespoons honey
  • 2 tablespoons safflower oil
  • 1 ½ cups fresh blueberries

Information

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
  • Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
  • Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Nutrition

    274 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 36mg
    • Sodium: 314mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 3g
    • Total Sugars: 14g
    • Protein: 8g
    • Vitamin C: 4mg
    • Calcium: 92mg
    • Iron: 2mg
    • Potassium: 115mg