Last updated August 17, 2013

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

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.