Mix dry ingredients. In a large bowl whisk the blue cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Whisk the wet. In a separate bowl beat the eggs with the buttermilk, melted butter (or oil), and vanilla and lime zest if using until silky and slightly frothy.
Combine, gently. Pour the wet into the dry ingredients and stir with a spatula until just combined; batter should be slightly lumpy.
Rest the batter 8–12 minutes so the cornmeal hydrates and the batter thickens slightly.
Preheat the skillet. Heat a nonstick or cast-iron skillet over medium (about 350–375°F). Add a little butter or oil and tilt to coat; a drop of batter should sizzle gently on contact.
Spoon and cook. Use a 1/4-cup measure to pour batter onto the hot surface. Cook until small bubbles form and edges look set, about 2–3 minutes, then flip.
Flip and finish, 1–2 minutes. Cook until the second side is golden and the pancake springs back lightly when pressed.
Keep warm and serve. Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven while you finish the batch. Serve with desired toppings.
Notes
Rustic, slightly sweet blue cornmeal pancakes with a tender interior and crisp edges. Easy to adapt for sweet or savory toppings; makes a beautiful brunch stack.
