Blueberry Cornmeal Pancakes

This image courtesy of The Meal Makeover Moms

For years, all of our kids have been taste-testing recipes for our website, blog, magazine articles, and cookbooks. Leah, Janice’s silly 10-year old, got in the habit of simply saying, “Book” every time she loved a new recipe. When we first created these Blueberry Cornmeal Pancakes, we knew we had a winner on our hands when Leah took one bite and declared, “Book!” Blueberries are a super fruit, bursting with health-enhancing antioxidants. Coupled with cornmeal and whole wheat flour—both whole grains—these pancakes are a dietitian’s dream... and Leah’s too!

NotesThe reason we call for wild blueberries is that they have even more antioxidants than cultivated blueberries, but either type will work.

Mom’s feedback:

I liked the tip about using wild blueberries because they have more antioxidants. Plus, my kids, who don’t usually eat blueberry pancakes, tried them because the blueberries were smaller.

Colleen, mother of Logan, age 2, Connor, age 4 and Paige, age 5. Sandy Hook, VA

Makes4 to 5 servings (about fourteen 4-inch pancakes)



Total Timeunder 30 minutes

Kid FriendlyYes

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch

Taste and Texturefruity

Type of Dishbread, pancakes, quickbreads


  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ cup cornmeal
  • 1 tablespoon baking powder
  • 1½ cups 1% low-fat milk
  • 2 large eggs, beaten
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¾ cup frozen wild blueberries


  1. Whisk together the all-purpose flour, whole wheat flour, cornmeal, and baking powder in a large bowl.

  2. In a separate bowl, whisk the milk, eggs, brown sugar, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the blueberries.

  3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.

  4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.


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