Blue Cornmeal Pancakes

I don’t often post recipes that are not entirely my own on this blog, but I had to post this pancake recipe adapted by my friend Joy and I, from Bob’s Red Mill.  The pictures turned out so beautiful that even a person not particularly fond of pancakes, like yours truly, could not resist trying these.


I have to credit Joy for the perfectly round and symmetrical cakes.  I do not know how a person can free-hand a pancake like she does.  Aren’t they just exquisite?

I like these cakes because they aren’t cloyingly sweet.  The cornmeal really gives them a substantial texture and a savory note, which I happen to love.

We topped them with some raspberry syrup and some fresh whipped cream.

All you do to make the glorious whipped cream for this dish is pour about a cup of heavy cream into a mixing bowl, add a dash of vanilla and a small handful of powdered sugar (sorry Joy, I didn’t measure-ha!), and beat the mixture until it forms stiff peaks.  It’s like eating a sweet vanilla cloud and I had to resist the urge to take the mixing bowl, a big spoon, and hide in the closet.

The blue corn meal speckles the batter with little bits of indigo.  When you break into them with your fork, you are greeted by a flecked interior that just invites you to bite.


If everything I made was this beautiful, food photography would be a little easier.


I have included the recipe from Bob’s in below.  I hope you find an occasion this fall to enjoy a lazy, beautiful breakfast in bed.  That’s called livin’ if I do say so myself.

Blue Cornmeal Pancakes (From Bob's Red Mill)


  • 2 tsp Baking Powder
  • 3/4 cup Unbleached White Flour
  • 2 Tbsp Unsalted Butter (melted)
  • 1/2 cup Milk
  • 1 Egg beaten
  • 1 cup Water (boiling hot)
  • 1 Tbsp Sugar
  • 1 tsp Salt
  • 3/4 cup Blue Cornmeal


  1. In a medium bowl, mix together the blue cornmeal, salt and sugar.
  2. Stir in the boiling water until all of the ingredients are wet.
  3. Cover, and let stand for a few minutes.
  4. In a measuring cup, combine the milk, egg and melted butter.
  5. Stir the milk mixture into the cornmeal mixture.
  6. Combine the flour and baking powder.
  7. Stir into the cornmeal mixture until just mixed. If the batter is stiff, add a little more milk until the batter flows off of the spoon thickly, but smoothly.
  8. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter.
  9. Use about 2 Tbsp of batter for each pancake.
  10. When the entire surfaces of the pancakes are covered with bubbles, flip them over and cook until golden.
  11. Serve with red raspberry syrup, fresh berries, and whipped cream.



  1. I received a response from Bob’s Red Mill on my post and review of the recipe. Thought that was nice.
    Hi Shauna,
    Thank you so much for sharing your blog post with us! We are so glad to hear you enjoyed our recipe for Blue Cornmeal Pancakes and can’t wait for all your readers to try them out. I have forwarded your blog to our Social Media Manager so she can check it out, too.

    Thank you so much for contacting Bob’s Red Mill.

    Sarah House
    Food Innovation Chef
    Bob’s Red Mill Natural Foods

  2. I am definitely going to make these one Sunday morning. I don’t know how Joy makes those pancakes look so perfect!

    • I think these are a Ginny breakfast for sure. I certainly can’t make them as pretty as Joy does, but they taste good either way. Let me know what you think of them :)

  3. These look delish!

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