Blue Cornmeal Pancakes are light and fluffy with the subtle flavor of cornmeal. A unique breakfast option with a pretty color.
My sister and her boyfriend Steve spent New Year's with us in Chicago. They have been talking about these blue cornmeal pancakes for a while, so I convinced Steve to make them for us. It was a big pain actually finding the blue cornmeal - I actually wasn't able to find it in Chicago at all. Luckily a grocery store back home carries it so I picked up a bag over Christmas. The brand we used is Bob's Red Mill, but other brands do carry it, such as this one.
Apparently the blue cornmeal is manufactured separately from all the other Bob's Red Mill products, so just because your store carries the products doesn't necessarily mean they will have the blue cornmeal. I've heard it's easier to find in the southwestern U.S... If you do find it, these pancakes are fantastic! And really you could make them with regular cornmeal and I'm sure they'd taste practically the same.
The texture reminded me of the Blueberry Ricotta Pancakes in that it was very soft and light, but you still get the firm pieces of cornmeal. For a new twist on pancakes (and a pretty blue color) these were great! If you're wondering what to do with your leftover blue cornmeal, I just discovered that the Bob's Red Mill website has other recipes too!
Gluten Free Option
Cornmeal is gluten free but some brands may contain cross contamination. Check your packaging to be sure. Use a measure for measure gluten free flour, such as Bob's Red Mill Gluten Free 1 to 1 Baking Flour, in place of all purpose flour in this recipe.
📖 Recipe
Blue Cornmeal Pancakes
Ingredients
- ¾ cup blue cornmeal, medium grind (or traditional cornmeal)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup boiling water
- ½ cup milk
- 1 egg (beaten)
- 2 tablespoons butter (melted)
- ¾ cup unbleached white flour
- 2 teaspoons baking powder
Instructions
- 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.¾ cup blue cornmeal, medium grind, 1 teaspoon salt, 1 tablespoon sugar, 1 cup boiling water
- In a measuring cup, combine the milk, egg, and melted butter. Stir the milk mixture into the cornmeal mixture.1 egg, ½ cup milk, 2 tablespoons butter
- Combine the the flour and baking powder in a small bowl. Stir this into the cornmeal mixture until just mixed. If the batter is stiff, add a little more milk until the batter flows off of the spoon thickly, but smoothly.¾ cup unbleached white flour, 2 teaspoons baking powder
- Heat a large skillet over medium heat, and grease with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. When the entire surfaces of the pancakes are covered with bubbles, flip them over and cook until golden.
- Serve immediately with maple syrup or fruit preserves.
BrittWilk says
my daughter would think blue pancakes are the coolest - i'm going to use regular corn meal and dye them blue. she'll love it! 🙂 thanks for the fun recipe, meghan!
La Bella Cooks says
These are so cool! They have the blue cornmeal in the stores here in CA so if you ever need more, I am happy to send some along to you. They sound delicious.
fimere says
ils sont jolis ça doit être delicieux
bonne soirée
Bob says
Heh, awesome. I've never had cornmeal pancakes, I'll have to make some.
Leslie says
Blue pancakes...Love it!
Nadji says
Beautiful blog.
I'll comme back.
see soon
Kerstin says
What unique pancakes - they look fantastic!
smilinggreenmom says
These are unique! So are the ones that our family made just this past weekend even! We tried the Kamut Khorasan Wheat pancake mix and oh my - we love it!! They turned out so super fluffy and our kids ate a ton of them lol! Yours look fantastic too 🙂 Mmmm- now I am hungry!
Cara says
hmm. I doubt my stores carry this but I'll be on the lookout!