Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

No ratings yet
These fluffy pancakes are made with blueberries, cornmeal, and buttermilk. They're bursting with flavor and make for a perfect weekend breakfast.
Servings: 14 pancakes
Calories: 103


  • 1/4 lb plain flour bread flour
  • 2 1/2 oz cornmeal
  • 1 tsp baking powder
  • 1 tsp Bicarbonate of soda Baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 12 floz buttermilk
  • 3 tbsp melted butter
  • 2 eggs
  • 4 oz blueberries
  • oil for cooking


  • Mix the dry ingredients. In a separate bowl, mix buttermilk, melted butter and eggs.
  • Pour the liquid ingredients into the dry ingredients.
  • Stir just until the dry ingredients are moistened; don't worry about small lumps.
  • The batter improves if it is prepared to this point and allowed to rest in the refrigerator overnight. Stir in the blueberries just before cooking.
  • Heat a slight amount of oil in a frying pan. When the pan is hot, pour batter from a spoon held low over the pan. Cook for 2—3 minutes, until bubbles form on top but don't break, then turn when underside is browned. Continue cooking for about 2 minutes until browned on both sides (although second side will not be as evenly browned). Serve immediately or keep warm in oven.
Calories: 103 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 33 mg
Sodium: 332 mg
Potassium: 75 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 155 IU
Vitamin C: 1 mg
Calcium: 52 mg
Iron: 1 mg
Ingredients Blueberry, Egg, Fruits
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating