Recipe by Jen
"These pancakes taste really good with blueberry jam or warmed maple syrup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
stone ground cornmeal
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.
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 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.
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! 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!
If you like buckwheat pancakes, you will enjoy the firm and excellent taste of these pancakes. Very, very good.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Cornmeal Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 181
** Calories from Fat: 55
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make delicious blueberry pancakes from scratch.
There’s a better way to make blueberry pancakes. See how it's done!
See how to make simple, delicious blueberry muffins.