Blueberry Cornmeal Pancakes For One Recipe

Name: Blueberry Cornmeal Pancakes For One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Whole Wheat Pastry Flour; 1/4 cups Finely Ground Cornmeal; 2 teaspoons Cane Sugar; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/8 teaspoons Salt; 1 whole Egg White; 1/2 cups Low Fat Buttermilk, Well-shaken; 1/2 cups Fresh Blueberries; 1 Tablespoon All-fruit Blueberry Preserves, Such As St. Dalfour; 1 Tablespoon Pure Maple Syrup

Servings: persons

1/4 cups Whole Wheat Pastry Flour
1/4 cups Finely Ground Cornmeal
2 teaspoons Cane Sugar
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/8 teaspoons Salt
1 whole Egg White
1/2 cups Low Fat Buttermilk, Well-shaken
1/2 cups Fresh Blueberries
1 Tablespoon All-fruit Blueberry Preserves, Such As St. Dalfour
1 Tablespoon Pure Maple Syrup

1
In a medium mixing bowl, whisk together the flour, cornmeal, cane sugar, baking powder, baking soda, and salt.
2
In a large mixing bowl, whisk together the egg white and buttermilk.
3
Stir dry ingredients into the wet just until moistened. Gently fold in blueberries. Set aside to rest.
4
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
5
While pancakes are cooking, whisk together the blueberry preserves and maple syrup until well-mixed; heat in the microwave for 15 seconds.
6
Serve topped with blueberry syrup, as well as additional fresh blueberries if desired.
7
Nutritional information:
8
449.2 calories, 2.8 grams fat, 0.8 grams saturated fat, 8.2 grams fiber, 40.5 grams sugar, 15 grams protein

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cups Whole Wheat Pastry Flour, 1/4 cups Finely Ground Cornmeal, 2 teaspoons Cane Sugar, 1/2 teaspoons Baking Powder, and more.

Yes, Blueberry Cornmeal Pancakes For One 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.

That's it — enjoy your meal!

Blueberry Cornmeal Pancakes For One

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions