Blue Corn Pancakes with Blueberry Thyme Syrup
Blue Corn Pancakes with Blueberry Thyme Syrup are a delightful twist on breakfast favorites, featuring fluffy pancakes made from unique blue cornmeal. Topped with a homemade syrup that balances sweet blueberries and aromatic thyme, this dish transforms any morning into a special occasion. Perfect for brunch or family gatherings, these pancakes will impress everyone at the table while offering a unique taste experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves about 4 (4 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs
- 3 tbsp melted butter
- 1 cup fresh blueberries
- 1/4 cup honey or maple syrup
- 2 tsp fresh thyme leaves
- 1/4 cup water
Instructions
- Gather all ingredients.
- In a mixing bowl, whisk together blue cornmeal, flour, baking powder, milk, eggs, and melted butter until smooth.
- Preheat a nonstick skillet over medium heat.
- Pour about 1/2 cup batter onto the skillet for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown (1 minute).
- For the syrup, combine blueberries, honey (or maple syrup), thyme leaves, and water in a saucepan over medium heat; simmer for about 5 minutes until thickened.
- Serve pancakes topped with blueberry thyme syrup.
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 210
- Sugar: 10g
- Sodium: 275mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg