Blue Corn Whole Wheat Pancakes

It seems like pancakes are getting a bad rep these days. If it's not the gluten, then it's the sugar. If it's not the carbs, then it's the fat content. And these concerns aren't without merit. I mean most pancakes are pretty terrible for you. But I happen to love them, and have also lived in NYC long enough to be a brunch addict (I know, so typical). So I started playing around with healthier recipes a few years ago, and finally came up with a good whole wheat version (and I love protein pancakes as much as the next girl, but sometimes you want the real thing). 

I thought my precious whole wheat recipe couldn't get any better, but then I was visiting my family in New Mexico last year, and we went to the Range Cafe (go if you ever visit!). I had blue corn pancakes and was hooked. The ones at the Range are delish, but I'm pretty sure they also have straight up lard in them. So, I went back to the recipe drawing board so that I could add in this secret ingredient. It took quite a few batches, but I now have these almost every Sunday and they are amazing. 

Time Allotment: 

10 minute prep | 8-12 minute cook time


  • 1 cup whole wheat flour
  • 2 tbsp blue cornmeal, finely ground (see note below), optional ingredient*
  • 2 tsp coconut sugar (or regular sugar)
  • 1/2 tsp baking powder
  • 1/4 tsp salt 
  • 1/4 tsp baking soda
  • 1 cup almond milk (or regular milk)
  • 1 egg
  • 2 tbsp coconut oil, melted
  • 1 tbsp apple cider vinegar


  1. Pre-heat skillet or pan to high heat (you want it pretty hot).
  2. *Grind blue cornmeal (you can do this by hand in a mill, or I use an old coffee grinder). This step is optional if you buy the Bob's brand I linked above because it's already a medium grind, but I've found that grinding it to a fine grind brings out the flavor more, and keeps the consistency of the pancakes intact. You can also leave this ingredient out altogether, this recipe is good either way, but it adds a delicious texture and flavor, so try it! 
  3. Combine all dry ingredients and set aside.
  4. Combine all wet ingredients and mix thoroughly. 
  5. Combine wet and dry ingredients, but don't over-mix, you want a little lump in the batter. The consistency should be soupy but not overly runny. If you need, you can add a little more flour or milk to get it right. 
  6. Ladle batter onto heated skillet or pan (you can also use an ice-cream scoop). 
  7. Let cook until you see little bubbles on the top, check the bottom, and flip when browned.
  8. Repeat until all batter is used, and enjoy! 

You could easily add blue berries, pine nuts (New Mexico style), or chocolate chips to this batter if you want to mix up the flavors or treat yourself to something extra. I also recommend using real syrup that is heated up. These are also fabulous reheated, so you can make a bunch and take them as snacks during the week. Honestly, you can't really go wrong, it's PANCAKES.