Blue Cornmeal Pancakes

Blue Cornmeal Pancakes

I’m going to keep this short and sweet.

Just like the tasty stack of pancakes you see above.

Blue Cornmeal Pancakes! An easy and delicious alternative to flour based pancakes! Cornmeal adds texture and nutrition to your favorite breakfast meal. | www.alldayieat.com

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 BigOven - Save recipe or add to grocery list Yum
Course breakfast
Cuisine New American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course breakfast
Cuisine New American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
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!
Recipe Notes

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

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

7 thoughts on “Blue Cornmeal Pancakes

  • February 7, 2017 at 10:45 pm
    Permalink

    Love love weekend pancakes and these look delicious! I’ve not seen blue cornmeal (have to put on a search!), but have yellow cornmeal in the cupboard, so I will probably just give that a try. Kind of cornbread pancakes! love it! thanks.

    Reply
  • February 7, 2017 at 9:39 pm
    Permalink

    I honestly never thought of using cornmeal for pancakes. I’ve had a lot of buckwheat failures 🙂 Maybe it’s time to try your recipe.

    Reply

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