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Blueberry Cornmeal Pancakes

5 | 1 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Eskew, Hillsboro, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home'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
5 | 1 Reviews Add your review
Yield:10 pancakes
Prep:10 min
Cook:20 min
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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
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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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