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three lemon-blueberry cornmeal pancakes stacked on a light green plate

Lemon-Blueberry Pancakes with Cornmeal

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
A small amount of whole-grain cornmeal gives these fruity pancakes a hearty texture without sacrificing fluffiness. Lemon zest provides enough floral sweetness that we don’t need to add any sugar to the batter. Serve with your favorite syrup or enjoy them topped with more berries.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Whole-grain yellow cornmeal

⅓ cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

¼ tsp

1% low fat buttermilk

1 cup(s)

Lemon zest

2 tsp

Egg

1 large egg(s), lightly beaten

Blueberries

1 cup(s)

Instructions

  1. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, lemon zest, egg, and 3 tbsp water. Add the buttermilk mixture to the flour mixture and stir just until combined. Fold in the blueberries.
  2. Coat a large nonstick skillet or griddle with cooking spray and heat over medium. Spoon the batter by ¼ cupfuls onto the pan. Cook until the tops of the pancakes are covered with bubbles and the bottoms are lightly browned, about 3 minutes; flip the pancakes over and cook until lightly browned on the bottom, 2 to 3 minutes. Repeat with the remaining batter.
  3. Serving size: 3 pancakes

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