Wild blueberry and cornmeal pancakes

Total Time
25 min
5 min
20 min
Talk about a weekend treat. Fluffy pancakes made from scratch are always a delicious decision. Combine all of the ingredients except for the berries. If blueberries are in-season, try using those. Otherwise wild blueberries are often available in the freezer section of large supermarkets—they have just as intense of a sweet-tart flavor as fresh ones. Once you've gently stirred in the berries, drop the batter by heaping 1/4 cupfuls onto a nonstick griddle or large nonstick skillet that's been coated with nonstick spray. Each side should cook for about 2-3 minutes. In less than 30 minutes total, you'll have a scrumptious stack! Is there a better way to start your day?


Buttermilk baking mix

1 cup(s), or all-purpose baking mix

Uncooked unenriched white cornmeal

1 cup(s), yellow, preferably stone ground

1% low fat milk

1¼ cup(s)


1 large egg(s), beaten


3 Tbsp


1¼ cup(s), or frozen wild variety


  1. Stir together the baking mix, cornmeal, milk, egg, and sugar in a large bowl just until moistened. Gently stir in the blueberries.
  2. Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Drop the batter by heaping 1⁄4 cupfuls onto the griddle and cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook until browned, about 2 minutes longer. Repeat with the remaining batter to make 12 pancakes in all. Yields 3 pancakes per serving.