Blue Corn Pancakes Recipe

In a large bowl whisk together blue cornmeal, all-purpose flour, baking powder, baking soda, salt, and brown sugar until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter and vanilla extract until smooth.

Make a well in the dry ingredients and pour the wet mixture in. Fold gently with a spatula until just combined—a few small lumps are fine. Let the batter rest 10 minutes to hydrate the blue cornmeal; if batter becomes too thick, stir in up to 2 tablespoons extra buttermilk to reach a thick but pourable consistency.

Spoon the solid coconut cream from the top of the chilled can into a bowl (discard or save the liquid for smoothies). Add the Greek yogurt, powdered sugar, lime zest, lime juice and a pinch of salt.

Whisk until smooth and slightly fluffy. Taste and adjust sweetness or lime as desired. Refrigerate until ready to serve; crema will firm slightly as it chills.

Combine maple syrup, mezcal, orange zest and vanilla in a small saucepan over low heat. Warm gently until just simmering, about 2–3 minutes; do not boil hard to preserve flavor and alcohol character.

Remove from heat and let steep 5 minutes to meld flavors. Keep warm or transfer to a serving vessel; stir before serving so mezcal is evenly distributed.

Heat a small skillet over medium heat and add the butter. When melted and foaming, add slivered almonds and toast, stirring frequently, until golden and fragrant, about 3–4 minutes.

Add brown sugar, cinnamon and salt, stir briefly to melt sugar and coat almonds, then add the fresh blueberries and cook 1–2 minutes just to warm berries and release slight juices. Remove from heat and set aside; mixture will crisp slightly as it cools.

Heat a large nonstick or cast-iron skillet or griddle over medium heat. Lightly brush with butter or oil. Test heat by sprinkling a few drops of water—should sizzle and evaporate.

Spoon or pour about 1/4 cup batter per pancake onto the hot surface, leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer finished pancakes to a warm oven (200°F / 95°C) to keep warm while you cook remaining batter; add more butter/oil to the pan as needed.

To serve, stack pancakes (2–3 per serving). Spoon coconut crema over the top, drizzle generously with mezcal maple syrup, scatter the warm blueberry & almond crunch over and around the stack, and garnish with extra blueberries and toasted almond slices.

Serve immediately so pancakes are warm and syrup and crema remain distinct.