Cornmeal Pancakes With Honey Whipped Butter and Maple Drizzle

Why You’ll Love This Recipe

• Crisp edges, tender centers: Cornmeal adds a rustic crunch without making the pancakes heavy.
• Cozy flavor: Buttermilk + vanilla + honey butter tastes like a weekend breakfast at a cabin.
• Easy technique: One bowl for dry, one for wet, and a quick 5-minute rest improves texture.
• Company-friendly: Pancakes hold well in a low oven, so everyone eats hot together.

Grocery List

• Produce: None required (optional: fresh berries for serving)
• Dairy: Unsalted butter, buttermilk, eggs
• Pantry: All-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, baking soda, fine salt or flaky salt, vanilla extract, honey, maple syrup (optional), neutral oil (optional)

Full Ingredients

Cornmeal Pancake Batter

• All-purpose flour: 1 cup (120 g)
• Fine yellow cornmeal: 1/2 cup (75 g)
• Granulated sugar: 2 tbsp (25 g)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Fine salt: 1/2 tsp
• Buttermilk: 1 1/4 cups (300 ml), well-shaken
• Large eggs: 2
• Unsalted butter: 3 tbsp (42 g), melted and slightly cooled
• Vanilla extract: 1 tsp

Honey-Whipped Butter

• Unsalted butter: 6 tbsp (85 g), softened to room temperature
• Honey: 2 tbsp (42 g)
• Salt: 1/4 tsp (fine salt) or 1/2 tsp (flaky salt)

For Cooking and Serving

• Neutral oil or butter for the skillet: 1 tbsp total, as needed (use small amounts between batches)
• Warm maple syrup: 1/2 cup (120 ml), for serving (optional)
• Extra honey: 2 to 4 tbsp (42 to 84 g), for serving (optional)

Step-by-Step Instructions

Step 1: Make the honey-whipped butter

Add the softened butter, honey, and salt to a small bowl. Using a spoon, whisk, or hand mixer, beat until the butter looks lighter in color and fluffy, about 1 to 2 minutes. Taste and add a tiny pinch more salt if you want the honey flavor to pop. Set aside at room temperature so it stays spreadable.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Take a moment to break up any cornmeal clumps so the batter cooks evenly and the pancakes have a consistent texture.

Step 3: Mix the wet ingredients

In a medium bowl (or a large measuring cup), whisk the buttermilk, eggs, melted butter, and vanilla until smooth. If your melted butter is still hot, let it cool slightly so it doesn’t curdle the buttermilk.

Step 4: Combine wet and dry, then rest the batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until no dry flour pockets remain. The batter should look a little lumpy; that’s a good thing. Let the batter rest for 5 minutes. This hydrates the cornmeal and helps the pancakes cook up tender inside while staying lightly crisp at the edges.

Step 5: Heat the skillet or griddle

Preheat a griddle or large nonstick or cast-iron skillet over medium heat until it reaches 375°F (190°C). If you don’t have a thermometer, test with a few drops of water: they should sizzle and skitter across the surface without instantly evaporating. Lightly grease with a thin film of butter or neutral oil.

Step 6: Cook the pancakes until golden and crisp-edged

Scoop 1/3 cup batter per pancake onto the hot surface, leaving a little space between them (they spread slightly). Cook the first side for 2 to 3 minutes, until you see bubbles on top and the edges look set and lightly dry. Flip and cook the second side for 1 1/2 to 2 minutes, until golden brown and cooked through. Adjust the heat slightly lower if they brown too quickly before the centers set.

Step 7: Keep warm and serve with honey butter and drizzle

As pancakes finish, transfer them to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining batter. Serve hot, topped with a generous dollop of honey-whipped butter. Finish with a warm maple syrup pour, a honey drizzle, or a mix of both for extra cozy sweetness.

Pro Tips

• Use fine cornmeal for the best texture: Fine yellow cornmeal gives a pleasant, subtle crunch. Coarse cornmeal can feel gritty in pancakes.
• Don’t overmix: Stir just until combined. Overmixing develops gluten and can make pancakes tough.
• Resting matters: The 5-minute rest lets the cornmeal soften and the batter thicken slightly, improving both tenderness and browning.
• Control the crisp edges: For extra crispness, use a lightly buttered cast-iron skillet and keep the heat steady at 375°F (190°C).
• Warm your syrup: Microwave maple syrup in a heatproof pitcher for 20 to 30 seconds so it doesn’t cool the pancakes on contact.

Variations

• Cinnamon-vanilla cornmeal pancakes: Add 1 tsp ground cinnamon to the dry ingredients for warm spice.
• Lemon honey butter: Add 1 tsp finely grated lemon zest to the honey-whipped butter for a bright, fragrant finish.
• Blueberry cornmeal pancakes: Sprinkle 1/2 cup (75 g) fresh or frozen blueberries onto the pancakes right after you pour the batter onto the skillet (instead of mixing them into the bowl).

Storage & Make-Ahead

Refrigerate: Cool leftover pancakes completely, then store in an airtight container for up to 3 days. Store honey-whipped butter covered in the refrigerator for up to 5 days (let it soften at room temperature for 15 to 20 minutes before serving).
Freeze: Freeze pancakes in a single layer until firm, then transfer to a freezer bag with parchment between layers for up to 2 months.
Reheat: For the best texture, reheat pancakes on a sheet pan in a 350°F (175°C) oven for 6 to 8 minutes (from fridge) or 10 to 12 minutes (from frozen). A toaster also works for a crisp edge. Avoid microwaving if you want to keep the edges crisp.

Nutrition (per serving)

Approximate, per serving (2 pancakes with 1 tbsp honey-whipped butter; without syrup): 390 calories, 14 g protein, 18 g fat, 45 g carbohydrates, 2 g fiber, 14 g sugar, 620 mg sodium.