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Multi-Grain Blueberry Pancakes


Country Living, August 2001

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  • 1 cup(s) all-purpose flour
  • 3/4 cup(s) whole-wheat flour
  • 1/3 cup(s) yellow cornmeal
  • 1/3 cup(s) old-fashioned rolled oats
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground nutmeg
  • 1 3/4 cup(s) buttermilk
  • 1/4 cup(s) (1/2 stick) unsalted butter, melted
  • 1/3 cup(s) honey
  • 3 large eggs
  • 1 cup(s) fresh blueberries, washed and drained


Servings 4


Step 1

1. Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries.

2. Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

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