Blue Cornmeal Pancakes

Blue Cornmeal Pancakes are an easy homemade breakfast recipe with a wonderful gritty texture that is a refreshing change from a standard buttermilk pancake.

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Why this recipe works:

Have you ever had blue corn pancakes?  If not, you are in for a real treat.

The pancakes are light and fluffy, but have this amazing flavor and texture that is unlike any other pancake you’ve ever had.

There is something magical about them that make you crave them for days, weeks, even months after you eat them.

Here’s how to make them:

1. The first step is to combine the cornmeal with a teaspoon of salt and a tablespoon of sugar. This mixture gets mixed together and then covered with a cup of boiling water. Add a cover to trap the steam and give it a few minutes to soften the corn meal.
2. Next you’ll combine all of the wet ingredients and then mix those with the softened cornmeal.
3. Finally, you’ll combine the flour and baking powder and then stir those dry ingredients into the cornmeal mixture.
4. You’ll cook these pancakes the same way you cook most other pancakes on a greased griddle over low heat.

Cooking tips for perfect results:

• I love cooking with blue cornmeal because of the amazing color, but you can use standard medium grind yellow cornmeal instead and it will taste pretty much the same.
• As with any pancake recipe, you don’t want to over mix the batter. Stir just until it is combined and a few small lumps are totally fine.
• Low and slow is the best way to cook a pancake. A medium low heat will allow the center to get fully cooked.
• Only flip your pancakes once! That’s how you can keep them light and fluffy.

Other great pancake recipes:

• Banana Pancakes  – with mashed banana mixed into the batter
• Heart Beet Pancakes – roasted beet, buttermilk, and a bit of cocoa powder make these surprisingly delicious as well as light and fluffy
• Gingerbread Pancakes – super fun at Christmas time
• Whole Wheat Buttermilk Pancakes – a nice change from all-purpose flour
• Sweet Potato Pancakes – full of great flavor
• Pumpkin Buttermilk Pancakes – love making these in the fall
• Banana Mac Pancakes with Coconut Syrup – Hawaiian inspired!
• S’mores Pancakes – as naughty as they sound
• Lemon Blueberry Buttermilk Pancakes – my kids favorite with lemon zest and fresh blueberries
• Buckwheat Pancakes – Delicious gluten free pancake recipe with a wonderful gritty texture.

Did you make these Blue Cornmeal Pancakes? Please leave me a comment below to let me know what you think!

Blue Corn Pancakes

Prep10 minutes mins

Cook10 minutes mins

Total20 minutes mins

Servings 4 servings

Author Krissy Allori

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Blue Cornmeal Pancakes are an easy homemade breakfast recipe with a wonderful gritty texture that is a refreshing change from a standard buttermilk pancake.

Ingredients 

½x1x2x

• ▢ 3/4 cup blue cornmeal
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon sugar
• ▢ 1 cup boiling water
• ▢ 1 large egg beaten
• ▢ 1/2 cup milk
• ▢ 2 tablespoons melted butter
• ▢ 3/4 cup all purpose flour
• ▢ 2 teaspoons baking powder

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Instructions 

• In a medium bowl, mix together 3/4 cup blue cornmeal, 1 teaspoon salt, and 1 tablespoon sugar. Stir in 1 cup boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
• In a measuring cup, combine 1/2 cup milk, 1 large egg, and 2 tablespoons melted butter. Stir the milk mixture into the cornmeal mixture.
• Combine 3/4 cup all purpose flour and the 2 teaspoons baking powder. Stir into the cornmeal mixture until just incorporated.
• Heat a large skillet over medium low heat and grease it with a dab of butter.
• Spoon batter onto hot skillet, and when the entire surface of the pancakes are covered with bubbles, flip them over. and cook the other side until golden. Serve immediately with pure maple syrup.

Notes

Cooking tips for perfect results:

• I love cooking with blue cornmeal because of the amazing color, but you can use standard medium grind yellow cornmeal instead and it will taste pretty much the same.
• As with any pancake recipe, you don’t want to over mix the batter. Stir just until it is combined and a few small lumps are totally fine.
• Low and slow is the best way to cook a pancake. A medium low heat will allow the center to get fully cooked.
• Only flip your pancakes once! That’s how you can keep them light and fluffy.

Nutrition

Calories: 298kcal, Carbohydrates: 45g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 59mg, Sodium: 664mg, Potassium: 379mg, Fiber: 3g, Sugar: 5g, Vitamin A: 284IU, Calcium: 131mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in February 2015 and has been updated with more information and cooking tips. Don’t worry – the recipe hasn’t been changed!