Blue Cornmeal Pancakes
Elevate your breakfast game with these Blue Cornmeal Pancakes, a rustic yet refined twist on the classic stack. Made with vibrant blue cornmeal, these pancakes offer a nutty, slightly earthy flavor and an alluring lavender hue that makes them as visually stunning as they are delicious. The combination of buttermilk, a touch of sugar, and a hint of vanilla ensures every bite is fluffy, tender, and perfectly balanced. Quick and easy to prepare, these pancakes come together in just 30 minutes and are ideal for weekend mornings or special occasions. Top them with a drizzle of maple syrup, fresh fruit, or whipped cream for a breakfast that's both comforting and unforgettable. Perfect for fans of unique pancake recipes, this dish brings a Southwest-inspired flair to your table!
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Recipe Information
Ingredients
- 1 cup Blue cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 1.5 cups Buttermilk
- 1 Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the blue cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil or butter.
Once the skillet is hot, reduce the heat to medium-low. Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, repeating the greasing process as needed.
Serve the blue cornmeal pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 27.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 48 mg | 4% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
