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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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and honey until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
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.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more. Repeat with the remaining batter.
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
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 112.8 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 505 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 903 mg | 19% | |
*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.
