To Die For Cornbread Pancakes with Honey Butter Syrup
Fluffy and sweet cornbread pancakes topped with homemade honey butter syrup, perfect for breakfast and family gatherings.
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.
Notes
Store leftover pancakes in an airtight container in the refrigerator for 3-4 days. They can be frozen for up to 2 months. To reheat, pop them in the toaster or microwave until warm. For best results, ensure the pan is hot for perfect cooking.