Next to my blue corn cupcake recipe, blue corn pancakes are the second most requested recipe. Since it’s fall I wanted to add a fun fall twist, so instead of regular blue corn pancakes, I made Blue Corn Pumpkin Pancakes!! YUM!
Pancakes are my favorite to make on the weekends; but I often make too many for my husband and I. So this recipe is meant for 2 to 4 people, depending on how many pancakes you eat. The extra also make for a yummy midnight snack, if you don’t eat them all! These pancakes will make your hogan (home) smell like instant fall. They are also fun and easy to make for those mornings when you want to be a Fancy Navajo! 😉
If you have never made pancakes before. The key to perfect pancakes is your griddle or pan. You have to make sure your pan is a medium heat. If it is too hot, the outside will cook faster than the inside. Trust me, I have burned many pancakes and had a gooey middle. I like how this batter is not very thick, so the batter spreads out in a nice even layer. Once bubbles start to form in the middle of the pancake, that is your cue to flip that baby over.
This recipe also has rolled oats. These are NOT the INSTANT rolled oats, but the traditional rolled oats. I ground these into a powder in my blender. I had a few oats that stayed intact and I really enjoyed the extra texture they added.
Fancy Navajo – Blue Corn Pumpkin Pancakes Recipe
Yields: 8 pancakes
- 1/2 cup roasted blue cornmeal (I use Navajo Pride Roasted Blue Cornmeal, but they don’t sell online, but here is an online option)
- 1/2 cup ground rolled oats (not instant) *blend 1/2 cup unrolled oats*
- 1/4 cup flour
- 1 cup milk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 4 tablespoons pure pumpkin puree
- 1 large egg
- 1 teaspoon pumpkin pie spice
- Tablespoon of butter or your choice of nonstick spray
- Optional – Pine Nuts and Extra Maple Syrup
- In a blender, blend rolled oats into a fine powder.
- In a medium sized bowl pour in all dry ingredients and whisk together.
- In a separate bowl mix all wet ingredients.
- Add wet ingredients to dry ingredients and whisk until ingredients are combined. Don’t over mix.
- Heat up griddle or pan to medium heat.
- Melt a little butter into griddle or pan.
- Using a 1/4 cup scoop up batter and pour into pan. Batter will form a circle.
- Let cook until bubbles start to form at the top, then flip.
- Top pancakes with your choice of nuts or no nuts. I chose pinons.
- Top with maple syrup or your choice of sweetener. Enjoy!
*** If you use this for cultural workshops or food demonstrations please give credit to my website TheFancyNavajo.com. If you are interested in sharing recipes with your company or organization please email me TheFancyNavajo@gmail.com for permission***