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Blueberry Cornmeal Pancakes

1 review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Eskew, Hillsboro, Ohio

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 09, 2024

These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. —Carolyn Eskew, Dayton, Ohio

Test Kitchen Approved

Blueberry Cornmeal Pancakes

Contest Winner
1 review
Prep Time 10 min
Cook Time 20 min
Yield 10 pancakes

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup fresh or frozen blueberries
  • 1/3 cup canned white or shoepeg corn
  • Maple syrup
Text Ingredients

Directions

  1. In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.

Nutrition Facts

2 pancakes: 251 calories, 7g fat (2g saturated fat), 39mg cholesterol, 454mg sodium, 41g carbohydrate (14g sugars, 4g fiber), 6g protein.

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