Blueberry Cornmeal Pancakes

Yields: 15 4-inch pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1-1/2 cups coarse yellow cornmeal
  • 1/4 cup whole wheat flour
  • 1/4 cup oat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons vegetable oil
  • 2 cups low-fat buttermilk
  • 1 egg, lightly beaten
  • 1-1/2 cups small fresh blueberries


  1. Combine cornmeal, flour, oat bran, soda, and salt in medium bowl.
  2. In a small bowl, combine syrup, oil, egg, and buttermilk.
  3.  Stir well and add to dry ingredients. Let batter stand for 15 minutes to soften cornmeal.
  4. Add additional milk if required for proper consistency.
  5. Pour batter onto griddle and sprinkle with blueberries. Turn when tops are bubbly.

Recipe Source: The Elms Bed and Breakfast of Camden, Maine


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