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Blueberry Cornmeal Pancakes

Name: Blueberry Cornmeal Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 pancakes.
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 cup fresh or frozen blueberries; 1/3 cup canned white or shoepeg corn; Maple syrup

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Total Time

Prep/Total Time: 30 min.

Makes

10 pancakes

These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. —Carolyn Eskew, Dayton, Ohio

Blueberry Cornmeal Pancakes Recipe photo by Taste of Home

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Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup fresh or frozen blueberries
1/3 cup canned white or shoepeg corn
Maple syrup

Directions

In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.

Nutrition Facts

2 pancakes: 251 calories, 7g fat (2g saturated fat), 39mg cholesterol, 454mg sodium, 41g carbohydrate (14g sugars, 4g fiber), 6g protein.

Blueberry Cornmeal Pancakes

Total Time

Makes

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