Cornmeal Yogurt Blueberry Pancakes

Cornmeal Yogurt Blueberry Pancakes

This being Chanukkah, I trust we have plenty of chances to eat more than our fair chances of latkas: You will love my latkas recipe, complete with all tips on frying sensibly and effectively.

These blueberry pancakes have all the appeal of latkas, without the frying. Perfect recipe to play with gluten-free flour. Don’t be surprised I use frozen berries, unsweetened of course! My favorite: ready, sweet, delicious, always available, and always affordable. I made them with all-blue cornmeal, and they were delicious but they took on an ink-deep blue color, so I decided to make them with regular cornmeal and got the same delicious flavor but more pristine look above. You can easily make these pancakes dairy-free by using any dairy-free milk and yogurt.


  • 4 eggs
  • 2 cups fine cornmeal
  • 1 cup flour, any flour including Gluten-free
  • 2 cups plain yogurt, low fat OK
  • 1 cup milk, low fat OK
  • 1/2 cup sugar
  • ¼ cup oil
  • zest of 1 lemon
  • ½ teaspoon salt
  • 3 cups blueberries, frozen OK, unthawed


Place all but last ingredient in a blender, and blend until smooth (or just whisk by hand). Transfer to a bowl, and fold in the berries by hand.

Heat a skillet until very hot. Spray with vegetable spray. Drop the batter by heaping tablespoons, 6-7 at a time, and cook 1-2 minutes on each side. Serve hot, alone or drizzled with honey or maple syrup, or topped with confectioner sugar.

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