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Blueberry Cornmeal 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 pancakes


  • 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


  • 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.

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  • Grammy Debbie
    Mar 11, 2020

    Really easy and quite delicious! Very hearty, too! I served with bacon on a chilly night when we had breakfast for supper. I did have trouble with the pancakes crumbling when turned, even though I cooked thoroughly on the underneath side before doing so. Regardless of them being less than picture-perfect, we devoured them!