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Blueberry Cornmeal Pancakes

Rated as 3.94 out of 5 Stars

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

25 m servings 181 cals
Original recipe yields 6 servings (12 - 4 inch pancakes)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 200 degrees F (95 degrees C).
  2. In a small bowl combine the soy milk and water.
  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.
  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.

Footnotes

  • 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; 6.1 g fat; 28.6 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 308 mg sodium. Full nutrition

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Reviews

Read all reviews 55
  1. 70 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

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

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 t...

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!

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!...

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

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 t...

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 vanil...

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