New Mexican Style Blue Corn Pancakes with Ancho Honey Butter
Fluffy blue corn pancakes paired with a sweet and smoky ancho chile honey butter, combining regional ingredients for a flavorful breakfast. This american-inspired breakfast ready in about 25 minutes layers blue cornmeal, all-purpose flour, tablespoon baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup blue cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1/4 cup unsalted butter
- 1 teaspoon ancho chile powder
- 3 tablespoons honey
Instructions
- Step 1: In a large bowl, whisk together 1 cup blue cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
- Step 2: In a separate bowl, whisk 1 1/4 cups milk, 1 large egg, and 3 tablespoons melted unsalted butter until combined.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay. Let batter rest for 5 minutes.
- Step 4: While batter rests, prepare ancho honey butter by melting 1/4 cup unsalted butter in a small saucepan over low heat. Stir in 1 teaspoon ancho chile powder and 3 tablespoons honey until smooth and fragrant. Keep warm.
- Step 5: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet.
- Step 6: Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2 minutes until golden brown.
- Step 7: Serve pancakes warm topped with generous spoonfuls of ancho honey butter for a sweet, smoky finish.
Frequently asked questions
How long does New Mexican Style Blue Corn Pancakes with Ancho Honey Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover New Mexican Style Blue Corn Pancakes with Ancho Honey Butter?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in New Mexican Style Blue Corn Pancakes with Ancho Honey Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale New Mexican Style Blue Corn Pancakes with Ancho Honey Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with New Mexican Style Blue Corn Pancakes with Ancho Honey Butter?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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