• 2 Ratings

The blue of the cornmeal complements the blueberries, but yellow cornmeal works just as well in this pancake recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl combine egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just until blended but still lumpy. Fold in blueberries.

Instructions Checklist
  • For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve warm with margarine and syrup and, if desired, fresh raspberries. Makes 12 pancakes.

Nutrition Facts

189 calories; 7 g total fat; 1 g saturated fat; 19 mg cholesterol; 143 mg sodium. 29 g carbohydrates; 3 g protein;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0