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

Combine wet ingredients

In a separate bowl whisk the buttermilk, egg, whole milk, melted butter and vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined; some small lumps are fine. Stir in the chopped toasted piñon nuts. If batter seems very thick, add up to 1-2 tablespoons additional milk to reach a pourable but thick pancake batter consistency. Let rest 5 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and lightly butter or oil the surface. For each pancake, pour about 1/4 cup batter onto the hot surface (adjust to make larger pancakes if desired). Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook until second side is golden and cooked through, about 1.5-2 minutes more. Transfer to a warm oven (200°F / 95°C) on a tray while you finish remaining pancakes.

Orange Butter

While pancakes rest, prepare the orange butter. In a small bowl combine room-temperature butter, finely grated orange zest, 1 teaspoon fresh orange juice, honey (or agave), and a pinch of fine sea salt. Mash together with a fork until smooth and fully incorporated. Taste and adjust salt or sweetness. Keep at room temperature so it spreads easily, or briefly warm if you prefer softened but not melted butter.

Cinnamon Syrup

Make the cinnamon syrup on the stovetop. In a small saucepan combine granulated sugar and water and bring to a gentle boil over medium heat, stirring until sugar dissolves. Add ground cinnamon and the cinnamon stick if using. Lower heat and simmer 4–6 minutes until slightly thickened. Remove from heat and stir in vanilla extract and optional orange zest. Taste and adjust for sweetness or cinnamon intensity. Remove cinnamon stick. Keep warm; syrup will thicken slightly as it cools. If it becomes too thick, thin with a tablespoon or two of hot water or orange juice.

Assemble & Serve

Stack pancakes (2–3 per serving) on warmed plates. Top each stack with a generous pat (about 1 tablespoon) of orange butter so it begins to melt over the warm pancakes.

Drizzle cinnamon syrup over the pancakes to taste. Sprinkle additional toasted piñon nuts over the top for crunch and scatter fresh orange slices alongside, if using. Offer extra syrup or maple syrup at the table.

Serve immediately while pancakes and butter are warm.