Blueberry Cornmeal Pancakes

By Christie Vanover | Published March 4, 2012 | Last Updated December 28, 2022

These 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

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Ingredients

 

• 1 ⅓ cups Bisquick
• ½ cup Sprite
• ½ cup water
• 1 tablespoon sugar
• 1 tsp. vanilla
• pinch salt
• ⅓ cup corn meal
• 1 cup blueberries
• butter

Instructions

• 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 ⅓-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.

This estimate was created using an online nutrition calculator

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