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Fluffy Blueberry Pancakes | brightrootskitchen.com

Fluffy Blueberry Cornmeal Pancakes

These Fluffy Blueberry Cornmeal Pancakes are the perfect healthy weekend breakfast! They're refined sugar free, dairy free and use a combo of wheat flour and cornmeal as healthy swaps.
Course Breakfast
Cuisine American
Keyword blueberry cornmeal pancakes, blueberry pancakes, breakfast ideas, cornmeal pancakes, healthy breakfast recipe, pancake batter, pancakes, pancakes from scratch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 1/2 cup white wheat flour
  • 1/4 cup cornmeal
  • pinch of salt
  • 1 tsp baking powder
  • 1 egg
  • 1/3 cup milk of your choice I use soy milk
  • 1/2 lemon, juice only
  • 1 tbs olive oil
  • 2 tbs maple syrup
  • 1 tbs vanilla
  • 1/4 tsp nutmeg optional
  • 1/2 cup fresh or frozen blueberries
  • cooking spray I like olive oil spray


  • In a small bowl mix together soy milk (or other preferred milk) with the juice of 1/2 a lemon. Stir and let it sit for 2 minutes; this will create dairy free buttermilk. If you don't need it to be dairy free, just use 2% milk and lemon juice.
  • In a large bowl whisk together white wheat flour, cornmeal, baking powder and salt.  Add egg, dairy free buttermilk, olive oil, maple syrup, vanilla and nutmeg. Whisk until it forms a batter. If you like thinner cornmeal pancakes, add extra milk (1 tbs at a time) until it's the consistency you want.
  • Heat a skillet to medium high heat. Spray the pan with cooking spray. Fill a 1/4 cup measuring cup with batter and pour into the pan to form a pancake shape. Sprinkle on 5-6 blueberries. Cook 2-3 minutes before flipping and then cook 2-3 minutes on the other side. Serve with maple syrup and you favorite toppings like walnuts or coconut flakes. Enjoy!