Blueberry Cornmeal Pancakes Recipe

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Most Helpful Positive Review

Jun 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.

—ALEXIA598

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Most Helpful Critical Review

Jul 17, 2003

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

—FUTON

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59 Ratings

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May 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.

—Louiselombard

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Jan 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!

—DCLARKE

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Jan 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!

—Heatherene4572

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Jan 22, 2003

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

—KATHYGALLO

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Mar 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.

—Nicole S.

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Aug 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.

—mominml

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Nutrition

Calories
181 kcal
9%

Carbohydrates
28.6 g
9%

Cholesterol
0 mg
0%

Fat
6.1 g
9%

Fiber
4 g
16%

Protein
5.1 g
10%

Sodium
308 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Cornmeal Pancakes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 181
** Calories from Fat: 55

% Daily Value *
** Total Fat 6.1g 9 %
** Saturated Fat 0.8g 4 %
** Cholesterol 0mg 0 %
** Sodium 308mg 12 %
** Potassium 177mg 5 %
** Total Carbohydrates 28.6g 9 %
** Dietary Fiber 4g 16 %
** Protein 5.1g 10 %
** Sugars 4.2g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium 8 %
** Iron 15 %
** Thiamin 21 %
** Niacin 23 %
** Vitamin B6 9 %
** Magnesium 19 %
** Folate 11 %

* 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.