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 then 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
  • Fat: 3 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 25 mg
  • Carbohydrate: 19 g
  • Fiber: 1 g
  • Sugars: 8 g
  • Sodium: 140 mg
  • Protein: 5 g