“These pancakes taste really good with blueberry jam or warmed maple syrup.” - by Jen
Ingredients
Adjust Servings
Original recipe yields 12 - 4 inch pancakes
Directions
- Preheat oven to 200 degrees F (95 degrees C).
- In a small bowl combine the soy milk and water.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
- Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.
Nutrition
Amount Per Serving (6 total)
- Calories
- 181 cal
- 9%
- Fat
- 6.1 g
- 9%
- Carbs
- 28.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"I adapted the original recipe. I exchanged the water for soymilk, adding 1 Tbsp vinegar to the soymilk. I also added 1 Tbsp sugar, the grated rind of a lemon, and 1/2 tsp vanilla. My batter was a lit..." See moretle runny, so I sprinkled in about a Tbsp or so more of cornmeal. I'll be making these again."
FUTON
"This pancake was easy to make, but it was the worst tasting pancake I ever ate. I threw the remaining batter away...." See more"
Louiselombard
"These were very flat, tasteless pancakes. I subbed ordinary dairy milk for the soy milk and ended up adding 1/3 cup of sugar once I tasted the first one and that helped, but I won't be making these a..." See moregain . these just caught my attention as I thought they would be a little like a pancake version of Nigella's blueberry cornmeal muffins - they absolutely were not."
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