A Cozy Kitchen · by Adrianna Adarme★ 5.0 (2)
Cornbread Blueberry Pancake Recipe
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 9%
CARBS 22G55% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 6G32% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with cornmeal and studded with blueberries. A heartier breakfast hybrid that combines sweet berries with cornbread flavor.
mainamericaneggs🍪 sheet pan🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 1/2 cups all-purpose flour
- 1/2 cups fine cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 tablespoon honey
- 3/4 cup fresh or *frozen blueberries
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 9%
CARBS 22G55% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 6G32% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 309mg
- Total sugar
- 4g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.