Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 4 servings with 377 calories, 11g of protein, and 15g of fat each. For 50 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 34 people have made this recipe and would make it again. If you have yellow cornmeal, salt, buttermilk, and a few other ingredients on hand, you can make it. A few people really liked this breakfast. It is brought to you by Garnish with Lemon. From preparation to the plate, this recipe takes approximately 17 minutes. With a spoonacular score of 49%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Blueberry-cornmeal Pancakes, Blueberry Cornmeal Pancakes, and Blueberry Blue Cornmeal Pancakes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 12 minutes

 

Ingredients:

½ teaspoon baking powder

½ teaspoon baking soda

1¼ cups buttermilk, room temperature

2 large eggs, room temperature

¾ cup all-purpose flour

½ teaspoon salt

2 tablespoons sugar

3 tablespoons unsalted butter, melted and cooled

¾ cup yellow cornmeal

Equipment:

whisk

bowl

frying pan

Cooking instruction summary:

Combine dry ingredients (flour through salt) in a large bowl and whisk together. Add buttermilk, eggs and melted butter in a small bowl and whisk until thoroughly combined. Add buttermilk mixture to dry ingredients and stir to incorporate.Heat skillet over medium heat. Oil or butter pan if desired. Scoop ¼ cup of pancake batter into pan and dot with blueberries. Cook pancake for 1-2 minutes and flip. Cook another minute and remove from pan. Repeat with remaining batter and blueberries. Serve warm with maple syrup.

 

Step by step:


1. Combine dry ingredients (flour through salt) in a large bowl and whisk together.

2. Add buttermilk, eggs and melted butter in a small bowl and whisk until thoroughly combined.

3. Add buttermilk mixture to dry ingredients and stir to incorporate.

4. Heat skillet over medium heat. Oil or butter pan if desired. Scoop ¼ cup of pancake batter into pan and dot with blueberries. Cook pancake for 1-2 minutes and flip. Cook another minute and remove from pan. Repeat with remaining batter and blueberries.

5. Serve warm with maple syrup.


Nutrition Information:

Quickview
381k Calories
10g Protein
15g Total Fat
49g Carbs
5% Health Score
Limit These
Calories
381k
19%

Fat
15g
24%

  Saturated Fat
7g
50%

Carbohydrates
49g
17%

  Sugar
10g
11%

Cholesterol
123mg
41%

Sodium
545mg
24%

Get Enough Of These
Protein
10g
22%

Selenium
20µg
29%

Phosphorus
242mg
24%

Vitamin B2
0.39mg
23%

Vitamin B1
0.32mg
21%

Manganese
0.36mg
18%

Folate
68µg
17%

Iron
2mg
14%

Fiber
3g
14%

Calcium
129mg
13%

Vitamin B6
0.26mg
13%

Magnesium
47mg
12%

Zinc
1mg
11%

Vitamin B3
2mg
11%

Vitamin D
1µg
11%

Vitamin A
521IU
10%

Vitamin B12
0.59µg
10%

Vitamin B5
0.96mg
10%

Potassium
310mg
9%

Copper
0.15mg
7%

Vitamin E
0.68mg
5%

Vitamin K
1µg
1%

covered percent of daily need
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