Blueberry-Cornmeal Pancakes

Frozen berries can be substituted in this recipe. Just be sure to defrost them first and drain well before adding them to the batter.


5 servings (serving size: 2 pancakes)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 193
Fat 4.7 g
Satfat 1.1 g
Protein 5.7 g
Carbohydrate 32.3 g
Cholesterol 46 mg
Iron 1.5 mg
Sodium 349 mg
Caloriesfromfat 22 %
Fiber 2.1 g
Calcium 117 mg


1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk (1%)
1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup blueberries
Cooking spray


Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Gently stir in blueberries.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note