Blueberry Cornmeal Pancakes

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Blueberry Cornmeal Pancakes


  • 1 cup milk
  • 1/2 cup water
  • 1 cup whole wheat flour
  • 1/2 cup yellow stone-ground cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries


Preheat oven to 200F degrees.

In a small bowl combine the milk and water.

In a large bowl, combine the flour, cornmeal, baking
powder, baking soda and salt. Stir in the milk mixture
just until combined. Fold in the blueberries and let the
batter sit for 5 minutes.

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. Makes 12 - 4 inch pancakes

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