Blue Corn Pancakes with Blueberry Thyme Syrup
Blue Corn Pancakes with Blueberry Thyme Syrup are a vibrant and flavorful twist on traditional pancakes. Made with earthy blue cornmeal, these fluffy delights are topped with a sweet and savory syrup that combines fresh blueberries and fragrant thyme. Perfect for brunch or a cozy breakfast at home, this dish transforms any morning into a delicious celebration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 (makes about 8 pancakes) 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Ingredients
Scale
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups whole milk (or almond milk)
- 2 large eggs (room temperature)
- 1 cup fresh blueberries
- 1/4 cup honey or maple syrup
- 2 tbsp fresh thyme leaves
Instructions
- In a large bowl, whisk together blue cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, whisk milk and eggs until frothy. Combine wet ingredients into dry mix, stirring gently until just combined.
- Heat a non-stick skillet over medium heat and melt butter or oil. Pour 1/2 cup of batter onto the skillet for each pancake; cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown (about 1 minute).
- For the syrup, combine blueberries, honey (or maple syrup), and thyme in a saucepan over medium heat. Cook until blueberries burst and sauce thickens (about 5-7 minutes).
- Serve pancakes stacked high with blueberry thyme syrup drizzled generously on top.
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: - Let the batter rest for about 5 minutes for fluffier pancakes. - For gluten-free options, use certified gluten-free blue cornmeal. - Add vanilla extract or mix in chopped nuts for additional flavor.