Buttermilk Cornmeal Pancakes

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These buttermilk cornmeal pancakes are an Iceman race breakfast favorite.

Submitted by Sharperjme
Published on January 25, 2019
Recipe Placeholder Image
Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 1 ½ cups yellow cornmeal

  • ¼ cup whole wheat flour

  • 1 teaspoon baking soda

  • salt to taste

  • 2 cups low-fat buttermilk

  • 1 large egg, lightly beaten

  • 2 tablespoons honey

  • 2 tablespoons safflower oil

  • 1 ½ cups fresh blueberries

Directions

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

  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.

  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.

Nutrition Facts (per serving)

274 Calories
7g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 274
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 36mg 12%
Sodium 314mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 10%
Total Sugars 14g
Protein 8g 15%
Vitamin C 4mg 4%
Calcium 92mg 7%
Iron 2mg 11%
Potassium 115mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.