Print This Recipe

For years in planning to become an Innkeeper I researched and tested different recipes for future use. I knew several pancake recipes would be needed in my repertoire but didn’t think a simple buttermilk pancake offering would be interesting….though I do love buttermilk pancakes! Buttermilk makes virtually every baked good taste better! Visiting Santa Fe, I was introduced to blue corn and was hooked. Our Turquoise Bear blue corn pancake recipe, along with our house-made Piñon butter on top, is our most requested recipe by guests. Enjoy!

Servings: 4


  • 1 ½ cups flour
  • 1 ½ cups blue corn meal
  • 3 teaspoons baking powder
  • 3 tablespoons sugar
  • 1 teaspoon sea salt
  • 2 eggs
  • 2 1/2 cups milk
  • ½ cup buttermilk
  • 4 tablespoons butter, melted and cooled (plus more for greasing the griddle)
  • ½ cup Piñon nuts (pine nuts)
  • 1/4 cup Piñon nuts
  • 2 Tablespoons honey
  • 1 stick butter (room tempreture)
  • dash of salt


  1. Set griddle to 350 degrees.

  2. In one bowl, whisk together the flour, blue corn, baking powder, sugar and salt.

  3. In another bowl, gently mix the egg, milk, buttermilk and cooled butter and pour this over the dry ingredients. Stir just until moistened; be careful not to over mix. You want the batter to be slightly lumpy.

  4. Pour onto a hot, buttered griddle. Sprinkle 5 or 6 pinion nuts on each pancake. Flip when other side has nicely browned (about 3 or 4 minutes) and cook another 3 minutes.

  5. Dust with powdered sugar and top with Piñon Butter.

    Crush ¼ cup of Piñon nuts with mortar and pestle or small food processor.

  7. Combine ground nuts with honey, salt, and butter.

Leave a Reply

Your email address will not be published. Required fields are marked *