Blueberry Cornmeal Pancakes – a delicious recipe with flour, whole wheat flour, cornmeal, baking powder, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk together the all-purpose flour, whole wheat flour, cornmeal, and baking powder in a large bowl.
2
In a separate bowl, whisk the milk, eggs, brown sugar, and vanilla until well blended.
3
Pour the liquid ingredients over the dry ingredients and stir until just combined.
4
Stir in the blueberries.
5
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat.
6
Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
7
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes.
8
Flip and cook until the other sides are golden, an additional 2 to 3 minutes.
9
Repeat with the remaining cooking spray and batter.
350
kcal
Calories
9
g
Fat
55
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/4 cup cornmeal, 1 tablespoon baking powder, and more.
Yes, Blueberry Cornmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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