Extraordinary Blueberry Pancakes

Serves 6 to 8
Time 25 min
Extraordinary Blueberry Pancakes

No ordinary pancakes, these are made with a touch of cornmeal and ground oats for unbeatable texture. We love them with blueberries, but they are also good without, with simply a dab of fresh butter and pure maple syrup.

Special Diets:

VegetarianVegetarian

Ingredients

    1 1/3 cupsall-purpose flour
    2/3 cupwhole wheat flour
    1/4 cupyellow cornmeal
    1/2 cuprolled oats, finely ground in a food processor or blender
    1 teaspoonbaking soda
    2 teaspoonsbaking powder
    1/2 teaspoonfine sea salt
    2eggs
    2 tablespoonscanola oil
    1 3/4 cupsbuttermilk, more if needed
    2 cupsblueberries (fresh or frozen)

Exclusively for Prime members in select ZIP codes.

Method

In a large mixing bowl, combine both flours, cornmeal, ground oats, baking soda, baking powder and salt.


In a separate bowl, whisk eggs and oil together.


Stir in buttermilk.


Stir together liquid and dry ingredients until just combined. Do not over mix.


Add more buttermilk to thin batter if necessary.


Fold blueberries into batter.


Pour 1/4 cup of the batter on a lightly greased, pre-heated griddle or skillet.


Cook until bottoms are golden brown, about 2 to 3 minutes. Flip and cook 1 to 2 minutes longer, or until pancakes are cooked through.


Continue with remaining batter.

Nutritional Info

Serving Size

2 pancakes

Calories

230

Total Fat

6g

Saturated Fat

1g

Cholesterol

65mg

Sodium

50mg

Total Carbohydrate

37g

Dietary Fiber

3g

Total Sugars

7g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.