Blue Corn-Blueberry Pancakes with Orange-Honey Butt

Name: Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup blue cornmeal; Pinch salt; 1 tablespoon sugar; 2 large eggs; 1 1/2 to 2 cups milk; 2 tablespoons melted unsalted butter; 1 cup fresh blueberries; Bananas, peeled and sliced; Mixed berries; 3 cups fresh squeezed orange juice; 2 sticks butter, slightly softened; 2 tablespoons honey; Pinch salt; 2 cups pure maple syrup; 2 cinnamon sticks

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

1
Preheat non-stick griddle.
2
Mix together the dry ingredients in a medium bowl.
3
Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter.
4
Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries.
5
If the batter seems too thick, add some of the remaining milk.
6
Ladle approximately 1/4 cup of the batter onto the griddle for each pancake.
7
Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds.
8
Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve.
9
Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries.
10
Dust with confectioners' sugar.
11
Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons.
12
Place butter in a bowl, add the orange syrup, honey and salt and mix until combined.
13
Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
14
Heat syrup and cinnamon sticks over low heat for 10 minutes.
15
Remove and let steep for 1 hour.
16
Remove sticks and pour into a small pitcher.

1318

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup blue cornmeal, Pinch salt, 1 tablespoon sugar, and more.

Yes, Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions