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Blueberry Cornmeal Pancakes from ZestuousThese pancakes are great because they have a beautiful texture. The cornmeal gives the hotcake batter a little crunch, while the blueberries are soft and juicy.

Blueberry Cornmeal Pancakes from Zestuous

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Blueberry Cornmeal Pancakes


  • 1 1/3 cups Bisquick
  • ½ cup Sprite
  • ½ cup water
  • 1 tablespoon sugar
  • 1 tsp. vanilla
  • pinch salt
  • 1/3 cup corn meal
  • 1 cup blueberries
  • butter


  • Whisk together everything but the blueberries.
  • Gently fold in the blueberries.
  • Heat a griddle or skillet over medium heat.
  • Pour the batter onto the griddle, using a 1/3-cup measuring cup.
  • Cook until bubbles form on the top of the hotcake, about 1-2 minutes.
  • Flip, cook until lightly golden brown, about 1 minute.
  • Place in a cake pan and top with an upside down pan of the same size to keep warm.
  • Continue cooking the remaining hotcakes. This recipe yields 6-7 hotcakes.
  • Smear with butter or goat cheese and serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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