Blueberry Cornmeal Pancakes

Name: Blueberry Cornmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 - 4 inch pancakes
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

Rating: 3.93 stars

73 Ratings
58 Reviews
6 Photos

These pancakes taste really good with blueberry jam or warmed maple syrup.

By Candice

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

12 - 4 inch pancakes

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

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Step 2

In a small bowl combine the soy milk and water.
Step 3

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.
Step 4

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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:

181 calories; protein 5.1g; carbohydrates 28.6g; fat 6.1g; sodium 308.5mg. Full Nutrition

Reviews (58)

Most helpful positive review

ALEXIA598

06/26/2005

I adapted the original recipe. I exchanged the water for soymilk adding 1 Tbsp vinegar to the soymilk. I also added 1 Tbsp sugar the grated rind of a lemon and 1/2 tsp vanilla. My batter was a little runny so I sprinkled in about a Tbsp or so more of cornmeal. I'll be making these again. Read More

Helpful

(26)

Most helpful critical review

FUTON

07/17/2003

This pancake was easy to make but it was the worst tasting pancake I ever ate. I threw the remaining batter away. Read More

Helpful

(22)

73 Ratings

5 star values: 28
4 star values: 26
3 star values: 9
2 star values: 6
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ALEXIA598

06/26/2005

Helpful

(26)

FUTON

07/17/2003

This pancake was easy to make but it was the worst tasting pancake I ever ate. I threw the remaining batter away. Read More

Helpful

(22)

Louiselombard

05/14/2012

These were very flat tasteless pancakes. I subbed ordinary dairy milk for the soy milk and ended up adding 1/3 cup of sugar once I tasted the first one and that helped but I won't be making these again. these just caught my attention as I thought they would be a little like a pancake version of Nigella's blueberry cornmeal muffins - they absolutely were not. Read More

Helpful

(17)

Donna Clarke

01/22/2003

I loved them. I cook for a few vegans and they loved the pancakes. So easy to make. The pancakes tasted just like buckwheat. Wonderful! Thanks! Read More

Helpful

(13)

KATHYGALLO

01/22/2003

If you like buckwheat pancakes you will enjoy the firm and excellent taste of these pancakes. Very very good. Read More

Helpful

(9)

Nicole S.

03/12/2006

Very filling breakfast. I made a few changes. Scaled the recipe for 3 servings, didn't use any oil, used light vanilla soy milk, added a mashed very ripe banana, 1 cup blueberries, added vanilla, cinnamon, nutmeg, and a little splenda for baking, and served with syrup warmed with cinnamon & nutmeg. YUM! Thanks for a great starter recipe. Read More

Helpful

(9)

Heather Johnson Hendrix

01/06/2008

Very good basic recipe! I add a little touch of honey and use vanilla soy milk. I have also added a little bit of orange extract to them which makes them out of this world. My kids love them! I use frozen blueberries and chop them up a little so they aren't lumpy. I've made these dozens of times and they are a keeper! Read More

Helpful

(9)

mominml

08/19/2010

Used almond milk instead of soy milk and cream of wheat instead of the cornmeal. I like that the cream of wheat gave it some texture. I was the only one who ate these. It made enough for me to freeze some for later. I also used frozen blueberrie and they worked just fine. Read More

Helpful

(8)

HUSSEL

01/22/2003

they were o.k. lack a little in taste..... Read More

Helpful

(6)

More Reviews

Back to Blueberry Cornmeal Pancakes

All Reviews for Blueberry Cornmeal Pancakes

- of Reviews

Blueberry Cornmeal Pancakes

Servings Per Recipe: 6
Calories: 181.2

% Daily Value *

protein: 10 %

carbohydrates: 9 %

dietary fiber: 16 %

sugars:

fat: 9 %

saturated fat: 4 %

vitamin a iu: 1 %

niacin equivalents: 23 %

vitamin b6: 9 %

vitamin c: 4 %

folate: 5 %

calcium: 6 %

iron: 9 %

magnesium: 19 %

potassium: 5 %

sodium: 12 %

thiamin: 21 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.