Irresistible Blue Cornmeal Pancakes: A Delectable Delight

Blue Cornmeal Pancakes

I’m going to keep this short and sweet.

Just like the tasty stack of pancakes you see above.

This is one of my go-to pancake recipes. I’ve made it with yellow cornmeal and blue cornmeal. It always comes out great.

I’ve made many variations of cornmeal pancakes before and think the 50/50 ratio of cornmeal to flour is perfect.

It has a firmer texture than regular pancakes and is not as bread-y. (I don’t like traditional pancakes that much because of that.)

The cornmeal is also more nutritious than all purpose flour. And that’s another reason I like these.

I usually double this recipe and freeze the leftovers.

That way, during the week I can just take some out and microwave them for a quick and easy breakfast.

The blueberry syrup below was made with 1/2 cup maple syrup, 1/2 cup frozen blueberries, and a dash of cinnamon.

Of course, you could serve these with any sweetener you like such as jam, honey, or maple syrup.

Hope you get a chance to try these!

In case you missed them, here are some of my other breakfast recipes!

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Blue Cornmeal Pancakes

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• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 people 1x
• Category: Breakfast
• Cuisine: New American

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cup all-purpose flour (scant)
• 1 1/2 cup blue cornmeal (or yellow cornmeal, not coarse ground)
• 1/4 teaspoon salt
• 3 Tablespoons baking powder
• 2 Tablespoons sugar
• 2 1/4 cups lowfat milk
• 2 Large eggs
• 1 Tablespoon vanilla extract
• 4 Tablespoons butter (melted)

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Instructions

1. Mix the first 5 dry ingredients in a bowl and set aside.
2. In a separate bowl, whisk milk, eggs, vanilla, and melted butter.
3. Using a stand mixer whisk, gradually add the wet ingredients to the dry ingredients ~ roughly 30 seconds. Stop the whisk just after the ingredients are incorporated. Allow the batter to rest for 20-30 minutes. (allows the cornmeal to absorb some water and become fluffier)
4. Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.
5. Stack pancakes and serve with fruit, maple syrup, butter, and or whipped cream!

Notes

If you don’t have fine cornmeal, coarse will work, but may need to rest 30 minutes longer to minimize any hard textures.