Blue Corn Pancakes

Name: Blue Corn Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: New Mexican
Ingredients: 1 cup Blue cornmeal; 1 cup All-purpose flour; 2 tbsp Sugar; 2 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Salt; 2 cups Buttermilk; 2 Eggs; 3 tbsp Butter

Fluffy pancakes made with blue cornmeal, giving them a distinctive color and nutty flavor — a modern breakfast built on ancient corn.

🇺🇸United States· New Mexico

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 260 kcal

Equipment

•Griddle or nonstick skillet
•Mixing bowls

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 9
carbs: 38
protein: 7
calories: 260

Instructions

1
Whisk the blue cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2
Whisk the buttermilk, eggs, and melted butter together in a separate bowl.
3
Pour the wet mixture into the dry mixture. Stir just until combined; a few lumps are fine.
4
Let the batter rest for 5–10 minutes. Heat a griddle or nonstick skillet over medium heat and butter it lightly.
5
Pour 1/4-cup portions of batter onto the griddle and cook 2–3 minutes until bubbles form. Flip and cook 1–2 minutes more until golden.
6
Serve warm with butter and prickly pear syrup or honey.

Chef's tips

Let the batter rest for 5–10 minutes before cooking. The cornmeal needs time to soak up liquid for a tender pancake.

Storage

Refrigerate cooked pancakes up to 3 days; freeze between layers of parchment for up to 2 months.

Reheating

Reheat in a toaster or a 300°F oven until warmed through.

Common mistakes to avoid

•Using only blue cornmeal without any flour, making the pancakes heavy and crumbly.
•Heating the griddle too high, which browns the outside before the inside cooks.
•Skipping the resting time, which gives the pancakes a gritty texture.