If you love a delicious breakfast, you will adore To Die For Cornbread Pancakes with Honey Butter Syrup. These pancakes are fluffy, sweet, and perfect for any morning. The unique blend of cornmeal and regular flour gives them a rich flavor that everyone will enjoy. Once topped with homemade honey butter syrup, it’s truly a treat you won’t forget!
Why Make This Recipe
Making To Die For Cornbread Pancakes is a fantastic idea for many reasons. First, they are quick and easy to whip up, making them ideal for busy mornings. Second, the sweet and buttery flavor brings comfort and joy to your breakfast table. Lastly, they are great for family gatherings or weekend brunch with friends. Everyone will love them!
How to Make To Die For Cornbread Pancakes
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 3 tablespoons melted butter
- 1 cup honey
- 1/2 cup butter
- 1 teaspoon vanilla extract
Directions:
- Preheat a medium non-stick pan on medium/high heat.
- In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt.
- In another bowl, whisk the buttermilk, egg, and melted butter until smooth.
- Pour the liquid mixture into the dry ingredients and mix until well combined.
- Spray the hot pan with non-stick spray and pour in 1/3 cup of the batter.
- Cook each pancake for 2-3 minutes on each side, or until golden brown.
- For the honey butter syrup, mix the honey, butter, and vanilla together until smooth. Heat if necessary.
How to Serve To Die For Cornbread Pancakes
Serve these tasty pancakes warm, drizzled with the honey butter syrup. You can also add fresh fruits, such as berries or sliced bananas, for a healthy touch. Don’t forget to serve with extra honey butter on the side for those who want a little more sweetness!
How to Store To Die For Cornbread Pancakes
If you have leftover pancakes, store them in the refrigerator in an airtight container. They will stay fresh for about 3-4 days. To reheat, pop them in the toaster or microwave until warm. You can also freeze them for up to 2 months—just remember to separate layers with parchment paper to prevent sticking!
Tips to Make To Die For Cornbread Pancakes
- Make sure your pan is hot before pouring in the batter to get the perfect golden brown color.
- If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of lemon juice or vinegar.
- For extra flavor, try adding cinnamon or chocolate chips to the batter.
Variation
You can easily change up this recipe! Try adding corn kernels for added texture and sweetness. You can also use maple syrup instead of honey for a different taste or even switch to different flavored extracts like almond for something unique.
FAQs
Can I make these pancakes gluten-free?
Yes! You can use a gluten-free flour blend instead of all-purpose flour.
How long does the honey butter syrup last?
The honey butter syrup can be stored in an airtight container in the refrigerator for up to two weeks. Just reheat before serving.
Can I double the recipe?
Absolutely! Just double the ingredients and use a larger bowl to mix. This is a great option for feeding a crowd!
Enjoy your To Die For Cornbread Pancakes with Honey Butter Syrup! They are sure to become a favorite in your kitchen.
To Die For Cornbread Pancakes with Honey Butter Syrup
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 1 1/2 cups buttermilk
- 1 large egg
- 3 tablespoons melted butter
Honey Butter Syrup
- 1 cup honey
- 1/2 cup butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat a medium non-stick pan on medium/high heat.
- In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt.
- In another bowl, whisk the buttermilk, egg, and melted butter until smooth.
- Pour the liquid mixture into the dry ingredients and mix until well combined.
Cooking
- Spray the hot pan with non-stick spray and pour in 1/3 cup of the batter.
- Cook each pancake for 2-3 minutes on each side, or until golden brown.
- For the honey butter syrup, mix the honey, butter, and vanilla together until smooth. Heat if necessary.
Serving
- Serve warm, drizzled with the honey butter syrup. Optionally add fresh fruits, like berries or sliced bananas.
- Serve with extra honey butter on the side for those who want more sweetness.
