By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 12
95 cal · 25 min
Blue Cornmeal Pancakes
Recipe GLPR27a8bdc1512cc7
Golden, fluffy pancakes with a delightful blue cornmeal base that adds a slightly nutty flavor and beautiful color. Perfect for a wholesome breakfast or brunch, these pancakes are crispy on the outside and tender inside. Serve with your favorite syrup or honey for a delicious morning meal.
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Ingredients
3/4 cup blue cornmeal
1/4 teaspoon salt
1 cup boiling water
1/2 cup milk
2 tablespoons margarine, melted
1 large egg
3/4 cup all-purpose flour
2 teaspoons baking powder
Cooking spray
Light syrup or honey for serving (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a medium bowl, combine the blue cornmeal with the salt. Slowly pour the boiling water over the cornmeal mixture while stirring constantly until well combined and no lumps remain. Let the mixture cool for 2-3 minutes.
Stir the milk and melted margarine into the cooled cornmeal mixture until fully incorporated.
Crack the egg into a small bowl and beat it lightly, then add it to the cornmeal mixture and stir until evenly distributed.
In a separate bowl, whisk together the flour and baking powder.
Gently fold the flour mixture into the cornmeal mixture until just combined; the batter should be slightly lumpy and not overmixed.
Heat a griddle or large non-stick skillet over medium-high heat. Lightly coat the cooking surface with cooking spray.
Pour 1/4 cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart. Cook until the edges look set and small bubbles form on the surface, about 2-3 minutes.
Flip each pancake carefully and cook the other side until golden brown, about 1-2 minutes, until the internal temperature reaches 160°F when checked with an instant-read thermometer at the center.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, re-coating the griddle with cooking spray as needed between batches.
Serve the pancakes warm with your choice of light syrup or honey, if desired.
Comments
Blue cornmeal is a specialty item not stocked at Charlotte's major chains (Harris Teeter, Food Lion, Kroger, Walmart, ALDI, Publix); you'll need to hunt it down at a specialty or health-food store, adding a trip. The ingredient list is otherwise basic pantry stuff, and the batter comes together quickly once you've sourced the cornmeal. At roughly 35–40 cents per pancake for ingredients, this is genuinely cheap, though syrup adds cost if you're not already buying it. The stated 25 minutes is honest for mixing and griddle time with margarine and oil, but this makes 12 pancakes at once—plan for attention if you're cooking all of them; they're not a grab-and-go breakfast and don't reheat as well as you'd hope, so they're best eaten same-night or the next morning cold.
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