cornmeal blueberry pancakes

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 187.3 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.9 g

View full nutritional breakdown of cornmeal blueberry pancakes calories by ingredient

Number of Servings: 12


    1 cup soy milk
    1/2 cup water
    1 cup whole wheat flour
    1/2 cup white cornmeal
    1 tablespoon sugar
    1 tablespoon baking powder
    1/2 tablespoon baking soda
    1/4 tablespoon salt
    1 cup blueberries (do not thaw if frozen)
    canola oil for frying


Preheat oven to 200 degrees F.

In a medium bowl, combine the wheat flour, cornmeal, baking powder, salt, sugar and baking soda; mix well to combine. Make a well in the center of dry mixture; add soy milk and water. Mix with a fork just until moistened (overmixing will not allow pancakes to be fluffy). Gently fold in blueberries. Let batter stand undisturbed for 5 minutes while you preheat the griddle.

Heat griddle or large frying pan over medium heat; grease lightly with canola oil. Use about a 1/4 cup of batter for each pancake. Turn when edges begin to look dry and bubbles form on the top.

Keep pancakes warm in oven while you cook the rest. These are great with margarine and maple syrup. or brown sugar...the sugar melts on top of the pancakes and is almost like caramel!

Number of Servings: 12

Recipe submitted by SparkPeople user BKATHERINEH.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    These were good, but I changed it slightly. I used fatfree buttermilk in place of the soy, I added 2 tsp of dried egg whites to the dry ingredients and used white flour instead of whole wheat. My pancakes were about 4 inches diameter and it only made 6. - 2/1/09

  • no profile photo

    they were good, but not great. it lacked some flavor. - 7/1/08