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blueberry-wheat-corn-pancakes-recipe

Blueberry Wheat & Corn Pancakes

Delicious and healthy pancakes made with blueberries, wheat, and cornmeal.
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Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup whole wheat flour
  • ½ cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoon melted butter
  • 1 cup fresh blueberries

Instructions 

  1. In a mixing bowl, whisk together the whole wheat flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the buttermilk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. Heat a griddle or skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the griddle.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  7. Serve warm with your favorite toppings.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 200mg | Fiber: 4g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg

Keywords

Blueberry, Healthy, Pancakes
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