Cornmeal Pancakes with Honey and Black Pepper
Elevate your breakfast game with these Cornmeal Pancakes with Honey and Black Pepper—a perfect blend of sweet, savory, and a touch of unexpected spice. Made with a hearty base of cornmeal and all-purpose flour, these pancakes are tender with a satisfying texture, while the addition of buttermilk ensures they stay fluffy and rich. A drizzle of golden honey adds natural sweetness, beautifully balanced by the bold kick of freshly cracked black pepper. Ready in just 25 minutes, these gourmet pancakes are as easy to make as they are impressive to serve. Top them with extra honey and a sprinkle of pepper for a show-stopping finish that’s sure to delight any brunch crowd!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Honey
- 0.5 teaspoon Freshly cracked black pepper
- 2 tablespoons Vegetable oil or additional butter (for greasing)
- Extra honey (for drizzling, optional)
- Additional black pepper (for garnish, optional)
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a separate bowl, whisk together the buttermilk, egg, melted butter, honey, and black pepper until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Pour 1/4 cup of the batter onto the skillet for each pancake, spreading slightly with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, drizzled with extra honey and a sprinkle of black pepper for garnish, if desired.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 95.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 479 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
