Buttered Cornbread Pancakes: Sweet, buttery goodness in pancake form for a breakfast worth celebrating!
Remember when “breakfast for dinner” felt like the biggest treat in the world? These Buttered Cornbread Pancakes bring back all that childhood magic with a warm, golden twist. Imagine fluffy pancakes with that sweet, buttery cornbread flavor you love—crispy around the edges, soft in the middle, and ready to soak up a generous drizzle of honey-butter.
Perfect for breakfast, dinner, or anytime you’re craving something sweet, savory, and a little adventurous. Bonus? They’re made on the stovetop in no time, so you can whip them up even on a busy weeknight.
Ingredients
For the Pancakes:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk (or milk with 1 tablespoon vinegar added)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For the Honey-Butter Drizzle:
- 1/4 cup butter, softened
- 2 tablespoons honey
Supplies Needed
- Mixing bowls
- Whisk or wooden spoon
- Nonstick skillet or griddle
- Spatula
Instructions
Mix the Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs and stir in buttermilk, melted butter, and vanilla. Combine the wet and dry ingredients, stirring just until the batter comes together—lumps are okay!
Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden and cooked through.
Make the Honey-Butter Drizzle
While the pancakes are cooking, mix the softened butter and honey together in a small bowl until smooth.
Serve and Enjoy
Stack the pancakes high, add a generous pat of honey-butter on top, and watch it melt into every nook and cranny. Drizzle with extra honey for good measure and enjoy a plate full of comfort.
Storage Tips
Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster for that fresh-off-the-griddle feel.
Freezing: Freeze cooked pancakes in a single layer, then stack with parchment paper between each one. Reheat straight from the freezer in the toaster or oven.
Recipe Tips & Tricks
Don’t Overmix: Stir the batter just until combined for light, fluffy pancakes. Overmixing can make them dense.
Buttermilk Hack: No buttermilk? Mix 1 tablespoon vinegar or lemon juice into regular milk and let it sit for 5 minutes.
Extra Crunch: Add a sprinkle of cornmeal on the griddle before cooking for crispy edges.
Variations
Savory Cornbread Pancakes: Reduce the sugar to 1 tablespoon and mix in chopped green onions, crispy bacon, or shredded cheddar cheese.
Honey-Butter Maple Drizzle: Swap the honey for maple syrup in the drizzle for extra decadence.
Cornbread Waffles: Use the same batter in a waffle maker for crispy, golden cornbread waffles.
FAQ
Can I make these without buttermilk?
Yes! Just use regular milk with a splash of vinegar or lemon juice to mimic buttermilk.
What’s the best way to keep pancakes warm?
Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven until ready to serve.
Can I use gluten-free flour?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Final Thoughts
These Buttered Cornbread Pancakes bring a big dose of nostalgia to the table—whether it’s breakfast, dinner, or that magical “breakfast for dinner” moment we all know and love. Serve them up with honey-butter and a smile, and watch everyone come running to the table. Let me know in the comments if you’re team breakfast-for-dinner too!
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Buttered Cornbread Pancakes
Ingredients
- Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla
- Honey-Butter Drizzle:
- 1/4 cup butter softened
- 2 tablespoons honey
Instructions
- Whisk dry ingredients in a large bowl. In another bowl, mix eggs, buttermilk, melted butter, and vanilla. Combine wet and dry.
- Heat a skillet over medium heat, grease lightly, and pour 1/4 cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
- Mix softened butter and honey for the drizzle. Serve pancakes hot with honey-butter on top.