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Blueberry Cornmeal Pancakes

User Rating 3 Star Rating (2 Reviews)


Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

Diana Rattray
Cornmeal and blueberries give these pancakes texture and lots of great flavor.


  • 1 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/4 cup Canola oil or vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 3/4 to 1 cup milk, low fat is fine
  • 1 to 1 1/2 cups blueberries


Combine the flour, cornmeal, baking powder, soda, salt, and sugar; set aside.

In a bowl, whisk together the oil, eggs, buttermilk, and 3/4 cup milk.

Combine the dry mixture with the milk mixture, stirring just until blended. Add a little more milk if too thick. Fold in blueberries.

Measure about 1/4 cup of batter for each pancake.

Cook on a hot greased griddle. When the edges are bubbly and look dry, flip to brown the other side.

Makes about 12 to 15 pancakes, depending on size.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
SUPER YUK!!!!!!!, Member ellymae68

I would like to give this recipe -10 stars. All I could taste is the was baking soda!!!! I couldn't even tasted the blueberries.

0 out of 0 people found this helpful.

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