Reviewed: Apr. 21, 2013

I love these pancakes! They have become a weekend staple in our house. I use almond milk, and up the ratio of cornmeal to flour (cornmeal scoops are heaping and flour is scant) Being a former vegan/vegetarian - this is the best! I've also found that using a spray for the griddle (instead of oil) keeps the pancakes from getting that "first pancake" look and density.

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Reviewer:

fishhip

Reviewed: Dec. 24, 2012

I enjoyed making this recipe. I didn't have whole wheat flour, so I substituted all purpose flour and I don't think it made a huge difference in over all effect. Everyone who ate them liked them. I think you could use any fruit in them and they would be just fine.

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Reviewer:

ahti

Cooking Level: Expert

Home Town: Richmond, Kentucky, USA

Reviewed: Nov. 12, 2012

After I read the reviews this is what I incorporated. I added some vanilla extract and some honey to the wet ingredients. I did not have whole wheat flour so I used regular flour and regular cornmeal. I also did not fold in the fruit. I topped them with fresh strawberries and syrup. They were not too sweet and were filling. Don't expect them to be really fluffy and airy. We are not vegans but this is a great base recipe.

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Reviewer:

kMCGHAN

Reviewed: May 12, 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.

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Reviewer:

Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

Reviewed: Sep. 9, 2011

Fantastic recipe! My husband and I discovered blueberry cornmeal pancakes on a trip to Santa Fe. Everytime we make these, it takes us back to that special weekend.

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3 users found this review helpful

Reviewer:

jastroud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Apr. 10, 2011

Could be my mistake, but I can't imagine them turning out much better. My suggestion would be to beat them with a blender before letting it sit to get some air trapped in the batter. Maybe use some kind of egg replacer

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Reviewer:

Steven

Reviewed: Mar. 16, 2011

yummy!

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Reviewer:

iluvfood

Reviewed: Feb. 26, 2011

I skip the blueberries and use these as a base for a more savoury breakfast. They are quite good. You can sub part of the ww flour for white and get a poofier pancake. My preschooler loves them too (maple syrup and fruit on his portion, mushrooms and onions on ours)

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Reviewer:

NLP408

Reviewed: Dec. 30, 2010

Tried them as written first but too runny and lacking flavor. Also stick to all my skippers, even the nonstick one. Added more flour, some sugar and almond extract. They were much better then. It's a good base recipe for eggless pancakes but needs to be played with.

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Reviewer:

jkvalley

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Oct. 14, 2010

I loved them. Of course they're not your fluffy pancake, but I loved the texture and flavor. I don't think I changed anything--made them thinner if need be, but that's just a by sight thing.

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