Blueberry Cornmeal Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings
Nutrition information does not include syrup.


  • 1 count maple or blueberry syrup
  • 1 count egg
  • 1 cup blueberries
  • 2 tablespoon canola oil
  • 1 cup buttermilk or sour milk
  • 1/4 teaspoon cinnamon ground
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flour
  • 2 tablespoon cornmeal
  • 1 tablespoon sugar


    1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the flour mixture; set aside.
    2. In another bowl stir together egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
    3. For each pancake, pour or spread about 1/4 cup batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes oneach side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.


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