Griddle Cakes

What makes a morning breakfast of griddle cakes that much better? A blueberry infusion and a glass of milk on the side!


6 servings (2 cakes per serving)

Recipe from

The National got milk? Campaign

Nutritional Information

Calories 303
Fat 12 g
Satfat 2 g
Cholesterol 74 mg
Protein 7 g
Carbohydrate 43 g
Fiber 3 g
Sodium 410 mg
Calcium 151 mg


3/4 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs
3/4 cup low fat or fat free milk
3/4 cup fat free sour cream
4 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
2 cups frozen blueberries (do not thaw)


Preheat griddle to 350°F.

In a bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt; set aside.

In a second bowl, combine eggs, milk, sour cream, oil, and vanilla. Whisk wet ingredients into the dry ingredients until moist (do not over mix; a few lumps are okay).

Lightly coat griddle with nonstick spray, then pour 1/3 cup batter per cake onto griddle. Place some blueberries in each griddle cake. When the cakes appear dry on the edges and bubbles appear on the surface, turn over with a spatula and continue to cook until done.

Serve griddle cakes warm with your favorite topping.


Nutrition figures based on using fat free milk.

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