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You guys. It’s pancakes.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

And on a Friday.

And there is no chocolate.  Like none at all.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

This is so unlike me.

I know, but hear me out.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

It’s mid August (how is this even possible) and things like corn and tomatoes are everywhere. The stores, the farmers markets and even your own backyards (lucky) are churning out the most fresh and gorgeous produce right now and my gosh I am using them like crazy! Therefore, I figured I could hold on to the chocolate post a little while longer and instead show you one with more August flair.

Oh and FYI, over the next two weeks you can guarantee that I will be cramming in every last summer recipe I can. I made it a goal in my head that I have to stay in “summer” (no matter how cold it gets up here in the mountains) until at least the second week of September.

But trust me, I doubt I can last two more posts without showing you guys some chocolate. So don’t worry, there will be that too.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

I cannot decide whether these are sweet or savory.

I mean, they are definitely sweet, but not so much so that they limit themselves to breakfast. They are also savory, with the summertime freshness of the corn and jalapenos shining through. Let’s be clear though, these are totally a full on meal.

Breakfast, lunch or dinner, these pancakes rule. But since I’m being totally honest here, in my book, they do more for lunch or dinner.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

First there is the cornbread pancakes, which are obviously savory and obviously awesome.

Like maybe even better than cornbread because they are so doughy, warm and moist. Then they’re is also that bit of crispy on the outside. They even have a nice texture component from the charred corn and jalapeños.

Oh and then there is the cheese. Duh. Cheese in pancakes is amazing. Trust me.

Just do it.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

Next the roasted blueberries.

The roasted blueberries that get mixed into a buttery honey syrupy/sauce that is well…  simply amazing.

How could it not be? It’s roasted blueberries doused in honey. Best combo.

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

Put it this way, I had leftover syrup and I have been putting it on everything in sight. Toast, waffles, even grilled cheese (AMAZING). It’s so good.

Oh and if you think this is weird, just get over that. Because weird food is good, and if you like corn bread and blueberries you’ll love these.

Plus, they are pancakes and who does not like pancakes?

Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

Jalapeno Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 Pancakes
Calories Per Serving: 193 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Roasted Blueberry Honey Syrup

  • 1 pint blueberries
  • 1/2 cup honey
  • 1 tablespoon water
  • 1 tablespoon butter


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 10-15 minutes, or until berries start to burst. Remove from oven.
  • While the blueberries roast, char the corn over on open flame or under the broiler set on high. Char the corn until somewhat-blackened but not completely burnt, about 1 minute per side and 5-6 minutes total. It will crackle and pop, this is normal. Remove corn from heat, and when cool enough to handle, shave off kernels using a large knife.
  • In a medium size mixing bowl add the cornmeal, flour, baking powder and salt. Add the honey, egg, buttermilk and canola oil. Fold in the corn kernels, chopped jalapeño and cheddar cheese. Set aside.
  • In a small sauce pot add the honey and water. Bring to a boil and then reduce to a simmer. Add the butter and stir to melt. Once the blueberries are done roasting add them to the syrup. Stir to combine and boil 2 minutes. Remove from the heat and set aside to cool.
  • Heat a skillet over medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with the roasted blueberry syrup.
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Jalapeño Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup |

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  1. I’m all about mixing my sweets with my savories!! the bit of spice in these paired with the blueberries sounds kind of heavenly.

  2. Is there anything better than a big stack of pancakes drenched in blueberry syrup? YES and it’s these pancakes. I want them all in my mouth right now please.

  3. You are such a creative genius in the kitchen! I don’t understand how you come up with all these amazing recipes.

    1. Thank you, Nicole! This one was actually inspired by my mom, who love pancakes. I had tons of corn, jalapenos and blueberries so it just happened! LOL!

  4. Oh I love that syrup! These flavors sound crazy good together; wish I had that stack in front of me!

  5. Gorgeous!! How I just started following you, I have no idea. Every picture/recipe I’ve seen is just to die for!! Love!

  6. Ohhhh! The savory and the sweet. I love the combination. This would be the perfect way to start a lazy Sunday morning.

  7. I refuse to let summer go either; maybe our getting it later than most has us craving MORE!

    I make some wonderful corn pancakes with jalapeno that we love…but I’m thinking they need this syrup!

    1. Yeah, it is so cold in the morning and night here!! I never ever really get a true HOT summer, so I feel like I am always craving it!

      Thanks so much, Barbara!!