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

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
12 - 4 inch pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • 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.

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

181 calories; protein 5.1g; carbohydrates 28.6g; fat 6.1g; sodium 308.5mg. Full Nutrition
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Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(26)

Most helpful critical review

Rating: 1 stars
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
(22)
73 Ratings
  • 5 star values: 28
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
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
(26)
Rating: 1 stars
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
(22)
Rating: 2 stars
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
(17)
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Rating: 5 stars
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
(13)
Rating: 5 stars
01/22/2003
If you like buckwheat pancakes you will enjoy the firm and excellent taste of these pancakes. Very very good. Read More
(9)
Rating: 4 stars
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
(9)
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Rating: 5 stars
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
(9)
Rating: 5 stars
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
(8)
Rating: 3 stars
01/22/2003
they were o.k. lack a little in taste..... Read More
(6)
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