Cornmeal Pancakes with Honey Butter Syrup
These Cornmeal Pancakes with Honey Butter Syrup are a delicious breakfast version of eating cornbread slathered with warm honey butter.
I recently tried a new pancake recipe. The pancakes were fine, but the Honey Butter Syrup that went with them was delicious. However, I couldn’t stop thinking about how those pancakes needed some cornmeal to go with that buttery syrup, just like cornbread. Cornbread always tastes better with honey butter.
So not too long later, I decided to make just that – Cornmeal Pancakes with Honey Butter Syrup. I truly loved the result. The pancakes were just as easy to make as my regular pancake recipe, but with a slight flavor and texture of cornmeal. And that syrup – it’s got the sweetness of honey, while still being buttery and just a little salty. So good.
I, of course, ate these pancakes as breakfast for dinner, but they’re definitely easy enough to whip up for breakfast or brunch on a weekday morning, too. Keep reading to learn how to make them.
How to Make Cormeal Pancakes
When I make these pancakes, I like to start by making the syrup. That way, I know it’s ready to go whenever my pancakes are ready, and it can keep warm in the pot while the pancakes are cooking.
How to make Honey Butter Syrup
Melt the butter in a small saucepan over medium heat. Once it’s melted, stir in the honey and salt. Continue to cook until the mixture comes to a gentle boil. Turn off the heat and cover the pot to keep the syrup warm.
How to make Cornmeal Pancakes
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl. In a small bowl or large measuring cup, whisk together the milk, eggs, and oil. Fold the wet ingredients into the flour mixture with a spatula until unmixed flour remains, but the batter appears lumpy. Let the batter rest for at least 10 minutes before cooking.
While the batter rests, prepare a cast-iron griddle or large non-stick skillet by heating it over medium heat. Grease the pan lightly with butter or oil, wiping off any excess with a clean paper towel.
When the batter has finished resting, use a ladle to pour a small amount of batter into the skillet. Cook the pancake until the edges are set and the bottom is golden brown. Flip and cook until the bottom is golden brown. Repeat with the remaining batter.
You can serve the pancakes immediately, or keep them warm in a 200°F oven until they’re all done cooking. Store any leftovers in a large freezer bag or an airtight container in the freezer. Reheat in the microwave.
Cornmeal Pancakes with Honey Butter Syrup Ingredients
- All-purpose flour – Though I haven’t tried it, I think you could successfully use an all-purpose gluten-free flour blend to make these pancakes gluten-free.
- Yellow cornmeal – Cornmeal is available in paper or plastic packages in the baking aisle. It is often available as coarse or fine ground cornmeal. I used cornmeal that was on the finer side. Coarser cornmeal will result in pancakes with a grittier texture.
- Granulated sugar
- Baking powder
- Baking soda
- Salt – You will be using salt in both the pancake batter and the honey butter syrup.
- Milk – Use your favorite dairy-free milk to make your pancakes dairy-free.
- Large eggs
- Canola oil or substitute any other neutral-flavored cooking oil
- Unsalted butter – If you use salted butter instead of unsalted in the syrup, skip the salt in the syrup recipe (but don’t skip the salt in the pancakes).
- Honey – There really is no substitute for the flavor of honey in the honey butter syrup, and the flavor of honey butter pairs so well with cornmeal.
Want more cornmeal recipes?
Cornmeal Pancakes with Honey Butter Syrup Nutrition Notes
The nutrition information in the recipe below is for one pancake if you use the recipe to make 12 medium pancakes. If you make more (smaller) pancakes or fewer (larger) pancakes, the nutrition information will vary accordingly. The nutrition information also includes a portion of syrup (1/12 of the recipe).
To make these pancakes dairy-free, replace the milk in the pancakes with your favorite dairy-free milk alternative and the butter in the Honey Butter Syrup with your favorite dairy-free butter alternative.
Note that this recipe is high in fat, particularly saturated fat. This is mostly from the butter in the honey butter syrup. Using a non-dairy butter alternative may slightly reduce the saturated fat content, but it may not, depending on what the butter substitute is made from.
Cornmeal Pancakes with Honey Butter Syrup
Equipment
Ingredients
Instructions
- Melt ¾ cup (170 g) unsalted butter in a small saucepan over medium heat. Stir in ½ cup (170 g) honey and ½ teaspoon (3 g) salt. Continue heating until the mixture comes to a gentle boil. Turn off the heat and cover the saucepan to keep warm until the pancakes are ready.
- In a large bowl, whisk together 1 ½ cups (188 g) all-purpose flour, 1 cup (159 g) yellow cornmeal, ¼ cup (50 g) granulated sugar, 1 Tablespoon (12 g) baking powder,1 teaspoon (4 g) baking soda, and ½ teaspoon (3 g) salt.
- In a small bowl or large measuring cup, whisk together 1 ½ cups milk , 2 large eggs, and ¼ cup canola oil Fold the milk mixture into the flour mixture, and stir until there is no more un-mixed flour, but the batter is still quite lumpy. Let the batter rest for 10 minutes.
- While the batter rests, heat a large skillet or griddle over medium heat. Grease the griddle or pan lightly with butter or oil.
- Gently stir the batter again, and spoon onto your preheated skillet or griddle in ¼ to ½ cup portions, depending on how large you want your pancakes. Cook until the edges of the batter have set, and the bottom is browned, about 5 minutes. Flip pancakes with a large flipper, and cook until browned, another 2-3 minutes. Adjust the heat as needed if the pancakes are burning, or are not browning. Repeat with the remaining batter, re-greasing the skillet between each batch for best results. If desired, place the pancakes on a wire rack set into a baking sheet, and place in a 200°F oven to keep warm while the remaining pancakes cook.
- Serve pancakes immediately with honey butter syrup. To freeze, cool pancakes completely, then lay pancakes in a single layer on a parchment-lined baking sheet. Once frozen, transfer pancakes to an airtight container or freezer bag. Thaw and reheat in the microwave to serve.
Nutrition
Notes
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