Prep Time
8 Mins
Cook Time
10 Mins
Yield
5 servings (serving size: 2 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.

How to Make It

Step 1

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.

Step 2

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

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