Buttermilk Cornmeal Pancakes

These buttermilk cornmeal pancakes are made with whole wheat flour, safflower oil, and fresh blueberries for a new take on a breakfast favorite.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 274 Calories

Ingredients

• 1 teaspoon baking soda
• 2 tablespoons honey
• salt to taste
• 1 large egg, lightly beaten
• 2 tablespoons safflower oil
• 2 cups low-fat buttermilk
• 1.5 cups fresh blueberries
• 0.25 cup whole wheat flour
• 1.5 cups yellow cornmeal

Recipe Instructions

Step 1

Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.

Step 2

Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.

Step 3

Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.