Best 7 Blue Cornmeal Pancakes With Blueberry Butter Recipes

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Indulge in a delightful culinary journey with our selection of tantalizing recipes featuring the vibrant blue cornmeal. Embark on a breakfast adventure with our signature Blue Cornmeal Pancakes, a symphony of flavors complemented by a sweet and tangy Blueberry Butter. For a savory twist, explore our Blue Cornmeal Waffles, a crispy and golden creation that pairs perfectly with a zesty Avocado Salsa. Delve into the realm of appetizers with our Blue Cornmeal Hush Puppies, delectable morsels that add a pop of color to any gathering. Satisfy your sweet cravings with our enchanting Blue Cornmeal Cookies, a delightful treat infused with hints of vanilla and cinnamon. Each recipe promises a unique taste sensation, showcasing the versatility of blue cornmeal and inviting you to embark on a culinary adventure like no other.

Let's cook with our recipes!

CORNMEAL-BLUEBERRY PANCAKES



Cornmeal-Blueberry Pancakes image

Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.

Provided by Alison Roman

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/80 grams cornmeal
1 1/2 cups/192 grams all-purpose flour
3 tablespoons/45 grams sugar
1 1/2 teaspoons/6 grams baking powder
1 1/2 teaspoons/9 grams baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons/43 grams unsalted butter, melted
1 1/2 cups blueberries
Vegetable, canola or coconut oil for the skillet

Steps:

  • Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 2h12m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

Steps:

  • Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
  • Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

CORNMEAL PANCAKES WITH BLUEBERRY SYRUP



Cornmeal Pancakes with Blueberry Syrup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 serving

Number Of Ingredients 15

1 pint blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 heaping cups yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk, plus more for thinning if needed
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter, melted, plus additional melted butter for the skillet
Pats of butter, for serving
Maple syrup, for serving, optional

Steps:

  • For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
  • For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
  • Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
  • Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!

BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

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.

Provided by UBERGRRL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 10

¾ cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
½ cup milk
2 tablespoons butter, melted
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
½ cup pine nuts, toasted

Steps:

  • 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.
  • 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.
  • 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.
  • Serve immediately with maple syrup of fruit preserves.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g

BLUEBERRY-CORNMEAL PANCAKES



Blueberry-Cornmeal Pancakes image

This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 1 dozen 5- to 6-inch pancakes

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries
Orange-Maple Butter, for serving
Pure maple syrup, for serving

Steps:

  • Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  • Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

This is served at The Historic Taos Inn, Taos, New Mexico. Beautiful blue color and a unique flavor and texture.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 10 pancakes

Number Of Ingredients 9

1 2/3 cups blue cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
2 eggs, beaten
1/4 teaspoon vanilla
2 cups half-and-half
4 tablespoons butter, melted
1 cup blueberries, fresh or frozen

Steps:

  • In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
  • In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
  • Add the egg mixture to the cornmeal mixture; stir just to moisten.
  • Stir in melted butter.
  • Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
  • Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
  • Cook until bubbles form on the surface and the edges start to dry.
  • Turn pancake over and cook until done.
  • Serve warm with warm maple syrup.

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER



Blue Cornmeal Pancakes With Blueberry Butter image

This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.

Provided by Jesse Tyler Ferguson

Categories     Brunch     Breakfast     Summer     Cornmeal     Buttermilk     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Kid-Friendly

Yield Makes 14-16 pancakes

Number Of Ingredients 18

Blueberry butter:
½ cup (1 stick) unsalted butter, room temperature
¼ cup fresh blueberries, washed and thoroughly dried
2 teaspoons blueberry preserves
¼ teaspoon ground coriander
Pinch of kosher salt
Pancakes:
1½ cups blue cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1½ cups buttermilk
¼ cup canola or grapeseed oil
Nonstick cooking spray
Maple syrup

Steps:

  • Blueberry butter:
  • Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
  • Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
  • Pancakes:
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
  • Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
  • Serve the pancakes hot with the blueberry butter and maple syrup.
  • Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

Tips:

  • Use fresh blueberries: Fresh blueberries will give your pancakes the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
  • Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
  • Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven or on a warming tray.
  • Conclusion:

    These blue cornmeal pancakes with blueberry butter are a delicious and unique breakfast treat. They are perfect for a special occasion or a lazy weekend morning. The blue cornmeal gives the pancakes a slightly nutty flavor and a beautiful blue color. The blueberry butter is a perfect complement to the pancakes, adding a sweet and tangy flavor. If you are looking for a new and exciting pancake recipe, be sure to try these blue cornmeal pancakes with blueberry butter.

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