Blue Corn Cinnamon Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 1 cup blue cornmeal (finely ground), 3 tablespoons all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, lightly beat 1 large egg. Add 1 cup buttermilk, 1/4 cup milk (or additional buttermilk if you prefer richer flavor), 2 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until smooth.

Mix wet into dry

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. If the batter seems too thick (should be pourable but thick), stir in additional milk 1 tablespoon at a time until you reach a slightly thick pancake batter consistency.

Rest batter (recommended)

Let the batter rest at room temperature for 5–10 minutes to allow the blue cornmeal to hydrate; this improves texture and flavor.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it warm for 3–5 minutes. Adjust heat to maintain a steady medium (pancake surface should sizzle gently). Lightly grease the surface with about 1 tablespoon butter or neutral oil and wipe away excess with a paper towel if needed.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot skillet, leaving space between pancakes. If using berries or nuts, sprinkle a few onto each pancake immediately after pouring. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Repeat, adding more butter/oil as needed, until all batter is used.

Keep warm

Transfer finished pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest so they stay tender and warm.

Stack pancakes and top with fresh berries, toasted nuts, a pat of butter, and a drizzle of maple syrup. Dust with powdered sugar if desired and serve immediately.