Blueberry Cornmeal Pancakes Recipe - Allrecipes.com
Blueberry Cornmeal Pancakes Recipe
  • READY IN 25 mins

Blueberry Cornmeal Pancakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 - 4 inch pancakes Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  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.
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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.
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Reviews More Reviews

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.

 
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.

 
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.

 
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!

 
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!

 
Jan 22, 2003

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

 
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.

 
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.

 

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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.

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