Servings: 6 servings (2 cakes per serving)
Skill Level: Easy
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Griddle Cakes


3/4 cup – all-purpose flour

3/4 cup – yellow cornmeal

2 tablespoons – sugar

1 teaspoon – baking powder

1/2 teaspoon – baking soda

1/2 teaspoon – kosher salt

2 – eggs

3/4 cup – lowfat or fat free milk

3/4 cup – fat free sour cream

4 tablespoons – vegetable or canola oil

1 teaspoon – vanilla extract

2 cups – frozen blueberries (do not thaw)


Preheat griddle to 350°F.

In a bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt; set aside. In a second bowl, combine eggs, milk, sour cream, oil, and vanilla. Whisk wet ingredients into the dry ingredients until moist (do not over mix; a few lumps are okay).

Lightly coat griddle with nonstick spray, then pour 1/3 cup batter per cake onto griddle. Place some blueberries in each griddle cake. When the cakes appear dry on the edges and bubbles appear on the surface, turn over with a spatula and continue to cook until done. Serve griddle cakes warm with your favorite topping and an 8-ounce glass of milk.

Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies MilkLife

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