Blue Cornmeal Pancakes Recipe

Indulge in the magic of Taos with these vibrant blue cornmeal pancakes! This recipe, inspired by the historic Taos Inn, boasts a stunning blue hue, a subtly sweet flavor, and a delightful texture. Experience the unique taste of New Mexico in your own kitchen. Perfect for breakfast, brunch, or a special treat.

Prep Time 15 mins
Cook Time 50 mins
Calories 268.4 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Blue Cornmeal Pancakes 33

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blue Cornmeal Pancakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Blue Cornmeal Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Blue Cornmeal Pancakes

  1. In a large mixing bowl, whisk together 2 cups blue cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, and 4 teaspoons baking powder.
  2. In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1 cup half-and-half.
  3. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Stir in ¼ cup melted unsalted butter.
  5. Lightly spray a nonstick griddle or frying pan with cooking spray and heat over medium heat.
  6. Pour ¼ cup of batter onto the hot griddle for each pancake.
  7. Sprinkle a few fresh blueberries (about 5-7) onto the surface of each pancake.
  8. Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch for bubbles to form on the surface before flipping.
  9. Serve immediately with warm maple syrup. Enjoy the taste of Taos!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

23g

Fat

34g

Carbs

11g