Blueberry Cornmeal Pancakes

backpack-stove Easy fuel for the start of a long hike, these are hearty and sweet and full of fruit. The best part is that it’s not that difficult to make. Special thanks to the Dirty Gourmet for this recipe.

Yields Dozen 3" pancakes

Serves 2

Blueberry Cornmeal Pancakes
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  • 3/4 cup cornmeal
  • 3/4 cup whole wheat flour
  • 1/2 cup dried blueberries
  • 1/2 cup raw wheat germ
  • 1/2 cup milk powder
  • 2 teaspoons baking power
  • 1/2 teaspoons salt
  • 2 tablespoons oil
  • 1-1/2 cups water
  • Cooking oil
  • Syrup (I like Blackburns)


  1. Add 1 1/2 cups of water to ingredients in ziptop bag.
  2. Seal well and gently mix dry ingredients with water by massaging contents.
  3. Heat up skillet with a bit of oil.
  4. Snip small piece from corner of bag and pipe batter into pan. Make a small circle – about 3 inches in diameter.
  5. Wait until batter has air bubbles and then flip.
  6. Cook until golden brown.
  7. Add oil as needed for additional pancakes.


Combine all dry ingredients in a gallon zip top bag. Press all air out of bag before sealing.
1181.16 cal
42.98 g
171.88 g
39.74 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

If you have extras, which I doubt, pack ’em up. They make great snacks on the trail.

Grocery list:

5 lb $2.50

Whole Wheat Flour
5 lb $3.98

Dried blueberries
3.5 oz $2.98

Wheat Germ
12 oz $5.04

Cost: $14.50

Yields: 22 servings

$0.65 per serving

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