Blue Cornmeal Pancakes Recipe -
Blue Cornmeal Pancakes Recipe
  • READY IN 35 mins

Blue Cornmeal Pancakes

Recipe by  

"This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  2. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  3. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  4. Serve immediately with maple syrup of fruit preserves.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2004

This was very good. I only had yellow cornmeal on hand and they still turned out good.

Most Helpful Critical Review
Apr 22, 2011

I used regular Corn Meal, and the pancakes were flat and dry. I think if I would have used Blue Cornmeal, it would have been better.

Feb 10, 2011

Fantastic!! I used yellow cornmeal too, no pine nuts, and added dried cherries and pecans - it was really delicious!

Sep 09, 2007

I was looking for a recipe that was close to IHOP's cornmeal pancakes and I found it! These were so good. I only changed the blue cornmeal to yellow cornmeal and they were great.

Feb 04, 2005

I love making blue cornmeal pancakes! I was using another recipe, but saw this and decided to try it. It's a little time-consuming, because you have to use 3 bowls to mix everything together separately. They ended up tasting pretty similar to my other ones. I didn't have pine nuts, so I dropped in frozen blueberries and it was very good. I used an electric griddle and cooked at 350. I ended up having to put in a little extra milk. Instead of 3/4 cup of white flour, I put in 1/2 cup of whole wheat and 1/4 cup of white.

Jun 21, 2007

These were great! I used less than 1 Tbl. of butter and yellow cornmeal, and they turned out PERFECT! I think next time I'll use 1 TBL. of honey instead of the white sugar, since that's a more authentic cornbread ingredient. These were truly delicious and I will be making them again & again! Also, they're great with a cinnamon & sugar mixture sprinkled on top!

Oct 19, 2003

I had some excess cornmeal that needed to be used, and found this recipe in my search. I substituted white cornmeal for the blue, increased the sugar to 2 tablespoons. Once mixed, the batter was pretty thin, so I added another half cup of flour. With the adjustments, these pancakes were quite delicious!

Dec 19, 2006

My four kiddos and I had this for lunch today. Didn't have an egg or blue cornmeal (had yellow) and this recipe rocked. No leftovers at all. We are all full and it was wonderful! Thank you so much!


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  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 833 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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