Buttery and sweet Honey Cornbread Pancakes are the most delicious breakfast dish! Imagine turning honey glazed cornbread muffins into pancakes – does it get any better than that?!
Honey Cornbread Pancakes.
I mean…I’m speechless.
Honey freaking Cornbread Pancakes!!!
I feel like that really sums up my feelings on this recipe.
Oh, and if you can’t tell, I’m kinda all about the blueberries this summer.
You know that Stovetop Blueberry Butter recipe I shared last week? It’s SO good on these pancakes.
The combination of cornbread & blueberries has become a slight obsession for me lately. The tartness of the juicy blueberries is a killer compliment to the honey & cornmeal.
But to be honest, a little butter and maple syrup is an incredibly rich and decadent way to serve these pancakes too.
The honey in this recipe gives the pancakes a sweet, caramelized component. It reminds me of sweet cornbread fresh from the oven drizzled with honey. Un. Real.
I based the recipe for these Honey Cornbread Pancakes off of my most favorite simple scratch pancake recipe from Martha Stewart.
Honey Cornbread Pancake Ingredients
-All purpose flour
To make the Honey Cornbread Pancakes, whisk the dry ingredients together in a bowl.
Whisk in the milk, honey, and egg, then whisk in the melted butter.
Cooking with Melted Butter
When using melted butter or any other hot ingredient in a recipe that also calls for eggs, it’s important to make sure that it has either cooled to room temperature, or that the eggs have been thoroughly incorporated into the batter first.
Otherwise you could scramble the eggs, compromising the smoothness of the batter, which (trust me) nobody wants.
So the best practice for this recipe is to whisk all of the other wet ingredients into the batter first, and then whisk the butter in.
Can I make pancakes with almondmilk?
Yes! I have tried this with both almond milk and oat milk.
What can I substitute for honey?
I think that the honey is integral to the flavor profile of these Honey Cornbread Pancakes, but if you must substitute due to an allergy or intolerance, you can use 2 tablespoons of sugar instead.
For a deeper, more rich flavor, you could also try a couple of tablespoons of maple syrup instead of honey or sugar.
Where can I find the Blueberry Butter recipe?
How to cook pancakes:
The honey in this recipe caramelizes faster than sugar. So these pancakes will cook a little faster on the outside than your average pancake batter.
I recommend heating your skillet on medium-low to ensure that the pancakes don’t burn on the outside and leave you with an uncooked center.
Prepare your skillet by melting a half tablespoon of unsalted butter in the pan. If you desire, use cooking spray or oil.
Ladle about 1/8 of a cup of the batter into the skillet. Cook for 2 minutes.
When the surface of the pancake is covered in bubbles and the bottom is a golden-brown, flip the pancake and continue to cook for another minute.
Try these Honey Cornbread Pancakes for your next big breakfast. Slather them with Blueberry Butter or spread them with butter and maple syrup. Either way, these pancakes are super yummy.
- 3/4 cup cornmeal
- 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp honey
- 2 tbsp melted butter
- additional butter or oil for cooking
- In a bowl, whisk together the cornbread, flour, baking powder, and salt.
- Add the milk, egg, and honey. Whisk until thoroughly combined.
- Whisk in the melted butter.
- Heat a skillet or griddle to medium low.
- Add butter or oil to coat the skillet.
- Add the pancake batter to the pan 1/8 of a cup at a time.
- Cook until bubbles cover the surface and the bottom of the pancake is golden brown, around 2 minutes.
- Flip the pancake and cook for another 2 minutes, or until the bottom of the pancake is browned and the middle is cooked through.
- Serve topped with Blueberry Butter, or butter and maple syrup.