We don’t make pancakes very often, but when we do, we want a great pancake and these Blueberry Blue Corn Pancakes are super delicious!One bite and they will become your favorite as well. The combination of blueberries with blue cornmeal, toasted pecans, buttermilk and a touch of coconut oil creates a slightly sweet, nutty flavor and texture that is delightfully different from most pancakes. For the cornmeal, I use atole which is a toasted blue cornmeal found at markets in New Mexico and online as well. (See the end of the post for online New Mexico suppliers.) However, regular blue cornmeal is just as delicious.
In addition to the Blueberry Blue Corn Pancakes, two other favorites are these Apple Buttermilk Pancakes and Cornmeal Ricotta Pancakes.
Blueberry Blue Corn Pancakes
One bite and these pancakes will become your favorite. The combination of blueberries with blue cornmeal and toasted pecans creates a slightly sweet rich flavor that is delightfully different for a pancake. If you can find atole (toasted blue cornmeal), then the flavor is even more unique.
*See Kitchen Notes for more information, substitutions and links if needed.
- ½ cup fine blue cornmeal or atole*, sifted
- 1 cup whole wheat pastry flour*, sifted
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup chopped toasted pecans*
- zest from one lemon (optional)
- 1 cup blueberries
- 1 large egg
- 3/4 cup milk*
- ½ cup buttermilk
- ¼ cup plain Greek yogurt*
- 1 Tbsp maple syrup (optional*)
- Warm maple syrup
- Fresh blueberries (optional)
- Toasted pecans (optional)
- Start heating up your pancake griddle* on medium low heat.
In a large mixing bowl combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, pecans and lemon zest).
- In a 4-6 cup measuring cup or bowl beat the egg (with a fork or whisk). Add the yogurt. Beat well to incorporate the yogurt with the egg. Add the buttermilk, milk, coconut oil and maple syrup. Whisk to combine.
- Combine the dry and wet ingredients. Stir gently until ingredients are just combined. Gently stir in the blueberries. (Do NOT over stir or you will kill the leavening and the pancakes will be flat.)
- When the griddle is ready, coat the griddle with a touch of butter or margarine.
- Scoop about 1/3 cup batter onto the griddle for each pancake. This will make a 4 to 5 inch pancake. Cook until the bubbles on the surface start to pop and the underside is golden brown, about 3 minutes. Flip and cook until golden brown and firm when poked in the middle, about 3 minutes.
Top with warm maple syrup and additional berries and pecans if you want. You won’t need much syrup because these pancakes are already sweetened with the berries and maple syrup or yogurt.
Blue cornmeal or atole – Atole (uh-TOL-ay) is a toasted blue cornmeal that has a nice nutty flavor which contribute to the unique flavor of these pancakes. Online sources for buying atole are at the end of this post. If you can’t find atole, then a fine blue cornmeal works great. If you can only find a coarse blue cornmeal, then either grind it before using, or cook it in the buttermilk and milk to soften. To soften, whisk the cornmeal into the liquid and heat to a simmer whisking frequently. Cook, stirring, for 5 minutes, then let cool until needed for the batter.
Whole Wheat Pasty Flour (WWPF)- Out of WWPF, substitute with 1/2 cup whole wheat + 1/2 cup unbleached AP flour OR 1 cup unbleached AP flour.
Toasted Pecans – Use this method for toasting the chopped pecans.
Milk – Some milk substitutes work great. I normally use a unsweetened almond milk. If you use a sweetened milk substitute, then you can omit the maple syrup.
Greek Yogurt – Pretty much any yogurt works. If it’s sweetened, omit the maple syrup.
Stovetop Griddle – This griddle gets used almost as much as my immersion blender. Every kitchen should have one. 🙂
If you aren’t familiar with blue cornmeal or corn flour, it is the meal from blue corn, which is the oldest varieties of corn in the Americans. The pueblo tribes of the Southwest US, like the Hopi, have been growing blue corn since the 1500’s. The color range is from almost black to a blue-gray, depending on the variety. The process of drying and grinding is the basically the same process of drying and grinding yellow and white corn. For atole, the blue corn flour, the cornmeal is roasted for a richer flavor. In most cases, when you hear “atole” it is referring to the beverage, not the corn flour; however, here in New Mexico you can by the roasted blue corn flour or atole.
Other recipes with Atole and a couple more pancake recipes you’ll enjoy:
My sweet tooth can hardly stand it either! Why are your layers always so perfect?
Thanks so much Lauren! perfect layers – I make A LOT of pancakes. 🙂
Now this is my kind of breakfast! Blueberry pancakes, mmmm! I’m sure the blue cornmeal adds an extra pack of flavor too MJ!
Thanks so much Roz! Yes, the bluecorn does add a nice flavor to the pancakes. They are quite good if I do say so myself. 🙂
I had never heard of atole before. I’m not sure I’ll be able to get it. I’ll look out for it. There is an American store which carries some US favourites maybe I’ll find it there. Cheers
Thanks Carole! You’ll probably have better luck if you look for “blue cornmeal” and also, if you have a Mexican mercado, you’ll probably have better luck finding it there. Blue corn is unique to the southwestern US and had to find in other places.
So good looking, they could be dessert.
Thanks Karen and Yes, a great dessert as well. 🙂
Oh MJ! These pancakes look divine! We mostly do savory breakfasts, and like you, if we have pancakes, they’ve got to be amazing. I’m pinning this one! (I LOVE blue corn anything!)
Thank you so much Tamara! Blue corn is amazing isn’t it? Such a great flavor.
Pancakes with blueberries sound so inviting. The flavors and colors feel and taste like fall has arrived. Blue cornmeal is always in my suitcase when I return from New Mexico.
I usually make tortillas with the blue cornmeal, the color is such a conversation starter.
Thanks Deb! Can you believe that I’ve never made blue corn tortillas? Well, that is going to change. Thanks for the inspiration! Glad to see you love blue corn as much as I do. Because of that, you will enjoy these pancakes. 🙂
Blue cornmeal sounds magical for me… and these pancakes also look magical! I have never had blueberry pancakes, but I’m sure yours are the first I should try making! (Actually now that I think I’ve never had pancakes in the US meaning of the word: small & thick).
Thanks Sissi! Yes, American pancakes are small and thick, but I try to give them texture. I never have liked the texture of white flour pancakes. They just turn to mush when you pour syrup on them. These have some crunch with the pecans and the cornmeal. We love them!
Tomorrow is Saturday and you’ve got me thinking American style pancakes. In particular, your Blue Corn Blueberry Pecan Pancakes Recipe. We don’t get blue corn meal here, but I think I’ll try them with fine corn meal. Yum can’t wait.
Thanks Ron! Saturday/Sunday are greats days for pancakes! Last weekend I made the Europe style pancakes – crepes. Love them too. 🙂 Any fine ground corn meal will work in this recipes.
I don,t make them enough either but love them so much. And these sounds FANTASTIC” Love blueberries in pancakes. not sure I could get blue cornmeal here.
Thanks so much Evelyne! These are quite tasty.
That is one hearty delicious stack of pancakes! We have never seen blue cornmeal but maybe it was because we did not even know it existed. LOL…Going to have to keep our eyes peeled so we can start off Saturday mornings like a king with a huge stack!
Thanks Bobbi! Oh yes, it does help to know that something exists. 🙂 Check out the ethnic section of your grocery stores or, if you have a Mexican mercado in your area, you might find it there.
We love pancakes and I prepare them for weekends. As soon as I get fine blue cornmeal, will do and let you know how it worked out over here ! 🙂
Thanks Darlin! Hope you can find blue cornmeal in your area.
Hello ! There is a Mexican shop nearby and I got blue cornmeal without any internet intervention:-) Four pounds 🙂 Pancakes are great MJ. Luckily there is enough for autumn and winter breakfasts. We have really enjoyed our first batch ! Thank you MJ !
Fantastic! I’m thrilled you were able to find the blue cornmeal and that you enjoyed the pancakes. Thanks SO MUCH for letting me know.You’re the best!
I have never seen blue corn here…how fascinating! Those pancakes look droolworthy with blueberries, MJ.
I’m not surprised that you haven’t seen blue corn. It’s not a very widespread crop, but is grown here in New Mexico, so I love picking it up from local growers. The flavor goes great with the blueberries. Thanks for commenting!
MJ these sound wonderful and look delicious! I love all the healthy ingredients used and will be sure to try these.
Thanks Vicki! That’s right…I forgot to mention that they are healthy too. 🙂
I don’t make pancakes all that often, either. And when I do, I want a really good pancake! These look excellent — love blueberries. And blue cornmeal sounds wonderful! Atole is new to me — will have to look for it. Thanks!
I’m totally with you John! These are great pancakes and I think you and Ms. KR would enjoy them.
Oh my my! Your blueberry pancakes with blue corn sound fantastic. Love the addition of blue corn and pecans, two of my favorites! Another great recipe to try!
Thanks so much Jan! And thanks again for lunch the other day. It was wonderful meeting with you and getting to know you!
So, since it remains to be seen if we make a NM trip this year, I think I will just need to peruse through your recipes and do a week of NM themed meals to make us think we’re there. These look delicious!
Sounds like a great idea Debra!! Let me know when and I’ll be there. 🙂 Sorry you’re not going to make it to NM this year.
I love blueberry pancakes, MJ, but these are extra special! I love the idea of the cornmeal. I hope I can source the blue variety! If you have time, please do pop by Hearth and Soul to share this wonderful recipe. Hope you are having a good week.