Reviewed: Apr. 21, 2009

Tasty pancakes! I tweaked it a bit-- used half all-purpose and half whole wheat flours. I also added about 2 tablespoons of honey for sweetness. One thing kept this from 5 stars-- I use a cast iron griddle, but felt I needed to really go heavy on the no-stick spray to keep them from sticking. That's unusual for this griddle, but I can't identify why this particular recipe was sticking...

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Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 11, 2009

Only changes I made was add whole milk and add a tsp. of vanilla, for flavor. I don't use soy milk in this house. The batter was on the thin side but puffed up once they started cooking. These cooked up differently than other blueberry pancakes I've made. I don't know if I'll make it again, I would like to see if it might just have been an error on my part.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 6, 2009

Very very good. I used skim instead of soy milk, halved the recipe, and used white four instead of wheat. I definitely want to try it with the wheat, but even without these were company-worthy. They were not sweet, which my boyfriend missed, but I really liked it and part or all of the batch could be sweetened up for personal taste. Will be repeated, thanks very much for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 23, 2009

Good for egg-free. Needs 1-2 Tbs honey or sugar if you want a slightly sweet result. Batter as written is not sweet at all.

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Jennifer3838

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Reviewed: Jan. 4, 2009

My husband is from the south and loved the cornmeal in them. I actually really liked eating them plain. Very very good recipe!

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kstuart

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Reviewed: Apr. 28, 2008

Thanks for sharing this recipe. I used it as a base and made a couple changes to suit our taste. I added the cornmeal to the milk and water, along with a squeeze of lemon, an egg, a pinch of sugar and some vanilla. This I let stand for five minutes, and added the flour, baking powder, salt and baking soda last (well, almost last, I added the blueberries dead last). I used a little more flour than listed, cos of the extra liquid. Cooked them in a nonstick pan with butter. Fantastic.

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rhymeswith16

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 6, 2008

I made these for myself and really liked them, they do have a heavier buckwheat taste which I like but I might not serve them to other people who are more into all american pancakes. I made these healthier by using fax seed in the recipe and instead of using syrup I sauteed strawberries with vanilla soymilk mixed with a big of cornstarch and spenda in a pan which made a creamy sauce to pour over.

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 17, 2008

Really good recipe, and vegan too! I used Oregon Chai instead of water. It added a nice spice flavor...mmm!

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lindsayaustin

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Reviewed: Jan. 6, 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!

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Heatherene4572

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

Didn't have soy milk, but my usual fat free milk worked just fine. These were different and delicious. Thanks Jen!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 20, 2007

This recipe was refreshing and quite filling! We used fresh blueberries and the flavor was outstanding. Thanks so much for sharing this recipe, we will definitely make it again!

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scorscia

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Reviewed: Feb. 26, 2007

Oh yeah another good recipe! I was a little surprised they turned out as good as they did without any egg. I used 1/3 orange juice and 1/4 cup water the water and Kamut flour instead of w.w. and added a tbs. of real maple syrup. I served with an awesome blueberry sauce from this site

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Feb. 22, 2007

My family thought these were different. The texture was a little weird and when I cooked them they stuck to the bottem of he pan even with more oil in the pan the second time. Also note that if you have picky eaters they might not eat them, because of the blueberries and the cornmeal the pancakes look like wierd green circles with blue blobs. the are Heavy in my opinion, I only ate three (I made mine small) and they are stuck at the bottem of my stomach.

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RJALLMON

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Reviewed: Jul. 7, 2006

I really enjoyed this recipe. The pancakes are very hearty and filling without being too heavy.

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Nathan Shubert

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: 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.

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2006

These were good. I used fat free soy milk and I assume that lowered the fat content some. I also used canola oil. Will definately make these again!!

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Drea

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Reviewed: Jul. 4, 2005

These were good pancakes. A little harder that normal because of the cornmeal, but they were still good and filling. To make the pancakes really healthy, I added some wheat germ and flaxseed to them. It did not ruin or alter the taste of them, they still tasted delicious.

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MLC816

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Reviewed: 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.

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ALEXIA598

Cooking Level: Expert

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Reviewed: Jun. 18, 2005

Okay, I cheated a little. I wanted to use my fresh blueberries but had no cornmeal, so I substituted semolina flour for the cornmeal. Well, they were good and VERY filling. Kind of a cross between a pancake and a muffin maybe? Thanks! Will try again when I get cornmeal since I need an eggfree pancake recipe.

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01ROBERTS

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Reviewed: Feb. 21, 2005

These were pretty good, but a little bland. Adding one Tbsp of sugar improved the flavor a little bit. I might make them again, though, because it's nice to have an eggless pancake recipe sometimes.

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cipher

Cooking Level: Expert

Home Town: Lisbon, Connecticut, USA

Living In: Groton, Connecticut, USA

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Blueberry Cornmeal Pancakes

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