Blueberry Cornmeal Pancakes

These pancakes taste really good with blueberry jam or warmed maple syrup.

Original recipe makes 12 – 4 inch pancakes


1 cup soy milk
1/2 cup water
1 cup whole wheat flour
1/2 cup stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
2 tablespoons vegetable oil

  • PREP

    10 mins

  • COOK

    15 mins


    25 mins


  1. Preheat oven to 200 degrees F (95 degrees C).
  2. In a small bowl combine the soy milk and water.
  3. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
  4. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.


Calories: 181 kcal
Carbohydrates: 28.6 g
Cholesterol: 0 mg
Fat: 6.1 g
Fiber: 4 g
Protein: 5.1 g
Sodium: 308 mg