Cornmeal Pancakes with Honey Cinnamon Butter
Start your morning with a delightful twist on a breakfast classic—Cornmeal Pancakes with Honey Cinnamon Butter! These golden pancakes deliver a perfect balance of fluffy and slightly crisp textures, thanks to the combination of cornmeal and all-purpose flour. Sweetened with just a touch of honey and granulated sugar, their warm, comforting flavor pairs beautifully with the star topping: a luscious honey cinnamon butter that melts into every nook and cranny. Ready in just 30 minutes, this recipe is a quick and satisfying option for cozy weekend breakfasts or holiday brunch spreads. Serve them hot with an extra drizzle of honey or syrup for a sweet finish that will have everyone asking for seconds. Perfect for those who love homemade pancakes with a unique upgrade!
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Ingredients
- 1 cup cornmeal (medium or fine grind)
- 0.75 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons honey
- 0.25 cup unsalted butter (softened, for honey cinnamon butter)
- 2 tablespoons honey (for honey cinnamon butter)
- 0.5 teaspoon ground cinnamon
Directions
Step 1
Prepare the honey cinnamon butter: In a small bowl, combine softened butter, honey, and ground cinnamon. Mix well until smooth and creamy. Set aside or refrigerate until ready to use.
Step 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
Step 3
In a separate bowl, whisk together the buttermilk, egg, melted butter, and honey until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly, if needed. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Step 7
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more. Repeat with the remaining batter.
Step 8
Serve the warm cornmeal pancakes with a generous dollop of honey cinnamon butter. Optionally, drizzle with additional honey or serve with syrup if desired.
Nutrition Facts
| Serving size | (852.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2187.1 |
| Total Fat 108.0g | 0% |
| Saturated Fat 62.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 481.9mg | 0% |
| Sodium 2183.1mg | 0% |
| Total Carbohydrate 279.8g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 112.8g | |
| Protein 37.6g | 0% |
| Vitamin D 281.6IU | 0% |
| Calcium 504.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 902.6mg | 0% |
Source of Calories