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Corn Pancakes with Pink Peppercorn Lemon Thyme Blueberry Syrup

Corn Pancakes with Pink Peppercorn Lemon Thyme Blueberry Syrup

  • Author: Ali Slagle
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 1 pint blueberries
  • 1/4 cup maple syrup
  • 1/2 teaspoon Spiceology Pink Peppercorn Lemon Thyme blend
  • 1 batch of your favorite pancake mix (enough for 4 servings)
  • Kernels from 1 ear of corn 
  • Unsalted butter, for cooking and serving


  1. In a medium saucepan, combine half the blueberries, the maple syrup, and the spice blend.
  2. Cover and cook over medium until the berries are burst and the syrup is dark blue, 3 to 5 minutes.
  3. Remove from heat and stir in the remaining half of the blueberries.
  4. Cover to keep warm while you make the pancakes.
  5. In a small, nonstick skillet, heat a half tablespoon of butter over medium heat.
  6. Add a thin layer of corn, then add enough pancake batter to fill the skillet.
  7. Cook until golden brown underneath and bubbles appear on top, 3 to 4 minutes.
  8. Flip and cook until set, 1 to 2 minutes.
  9. Repeat with the remaining batter and corn, adding more butter before each pancake. 
  10. Eat the pancakes topped with another pat of butter and the blueberry syrup.