Blueberry cornmeal pancakes

Contributed by Preston Maring, MD

Blueberry cornmeal pancakes

I really liked this recipe because I didn't have to go out and find low-fat buttermilk as it suggested so often when searching for pancake ideas. You can use frozen blueberries if they aren't in season. These have a wonderful toothy texture and are really tasty.

The 1/3 cup batter per pancake makes pretty big ones which are a little hard to flip without losing a chunk of them off to the side of the spatula. Probably 1/4 cup batter per pancake would be easier.

It can be tricky to get the heat right. It may be better to use medium heat and be patient rather than high heat than turning it down. When a sprinkle of water dances, the heat is right. Do a test pancake to make sure it browns and doesn't burn.

This batter is thick enough that you could make animal shapes if you wanted.

Servings: 9 big pancakes


  • 1/2 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup plain nonfat yogurt
  • 3 tablespoon skim milk
  • 1 tablespoon canola or other vegetable oil
  • 1 egg, lightly beaten or 1/4 cup egg substitute
  • 1 cup blueberries


  1. Combine dry ingredients. 
  2. Combine yogurt, milk, oil, and egg. 
  3. Add to the dry ingredients and stir until smooth. 
  4. Fold in the blueberries. Use 1/3 cup per pancake in a nonstick skillet heated as above. 
  5. Turn when the tops are covered with bubbles and the edges are cooked. 
  6. Keep the initial pancakes warm on a rack in a low heat oven rather than on a plate as then they won’t get soggy on the bottom. These are good.

Nutrition information (per serving)

  • Calories: 118
  • Total fat: 3 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 25 mg
  • Sodium: 140 mg
  • Total carbohydrate: 19 g
  • Dietary fiber: 1 g
  • Total sugars: 8 g
  • Protein: 5 g