Cornbread Pancakes with Honey Butter Syrup


I’m so excited about these pancakes!  We eat breakfast a LOT in my home, mostly for dinner =) so I love when I can make a new delicious recipe to add to the rotation.  These pancakes are so easy to make, just be sure to plan a bit ahead of time since the cornmeal has to soak overnight.  I decided to do this because it softens up the cornmeal a bit so it’s not so gritty, so you don’t feel like your eating sand pancakes.  I’ve tried cornmeal pancake recipes in the past that don’t soak the cornmeal and the pancakes were grainy.  So, I guess if you don’t mind gritty pancakes you don’t have to soak the cornmeal but I think it’s much better soaked.  When I created this recipe I wanted to mimic all my favorite flavors of cornbread, honey butter and all.  I had some amazing cornbread last week so it got me thinking how I could make it in pancake form.  I love these pancakes with the honey butter syrup but they are also  amazing with blueberry, vanilla cream or maple syrup.

I hope you try these pancakes so you can add them to your breakfast rotation too!  It’s nice to change things up a bit and you will be delighted with these.  They are moist, flavorful, fluffy and oh so delicious!  Note, these pancakes are fairly thin because that’s they way I love pancakes, but if you’re a thick pancake lover I would just omit several tablespoons of the buttermilk.

If you like cornbread these may just be your new favorite pancakes.  I’ve already made these twice in 3 days.  I think they are fancy restaurant worthy =).  Enjoy!



Cornbread Pancakes with Honey Butter Syrup

Yield: 18 pancakes


  • 2 1/2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3 Tbsp vegetable oil
  • 3 Tbsp applesauce

Honey Butter Syrup

  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1/2 cup honey
  • 1/2 cup buttermilk
  • 1/2 tsp baking soda
  • (easy recipe to memorize eh? =)


  1. In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.
  2. Preheat a non-stick skillet or griddle to medium heat (I heat an electric griddle to 350 degrees). In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy. Butter griddle (note: if you have a really good non-stick griddle, that's really non-stick, I would recommend NOT buttering it then the pancakes don't spread as much) and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup or maple syrup.

Honey Butter Syrup

  1. Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine. Mix in buttermilk. Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda. Stir mixture until frothy about 10 seconds. Serve warm.
  2. Store syrup in refrigerator in an airtight container up to one week, reheat in the microwave until warm.


  • Shannon: Just found you via @trapitsources on Twitter. LOVE this! Can’t wait to try it out! January 27, 2012 at 12:35pm Reply

  • Tina: Since I like my cornbread to be sweet and usually eat it with honey, these pancakes do get my vote! These do look delicious, very creative too-wish I had thought of this! Breakfast at your house I know would be enjoyable..keep these delicious posts coming. January 27, 2012 at 12:44pm Reply

  • Jess @ Sugar High: Cornbread and pancakes in one? Looks delicious! Thanks for the tip on overnight soaking, this is definitely going on my breakfast list. January 27, 2012 at 1:09pm Reply

  • ♥ Heels Are My Drugs ♥: thank you! pancakes are best choices for the Sunday breakfasts!

    i’m your new follower please follow me back! :)

    ♥HeelsAreMyDrugs♥ January 28, 2012 at 1:12am Reply

  • MyFudo™: Wow! This is such a healthy combination. And delicious too…I will have to give this a try. Let’s make breakfast extra special ;) January 28, 2012 at 7:05am Reply

  • Angela: Oooh these look fabulous! I’ll have to try these out the next time I get a pancake craving :) January 28, 2012 at 2:11pm Reply

  • Lori: I never think to use cornmeal in my pancakes. These look amazing! And that honey butter sets them over the top. January 29, 2012 at 7:50am Reply

  • Anonymous: Oh my word, this is an amazing recipe! We had it for breakfast this morning and it’s FANTASTIC!!!! Thank you!
    Mei-Ling January 29, 2012 at 12:01pm Reply

  • Rachel @ Bakerita: Mmmm….after a late night out last night, my friends and I were all dying for pancakes! We saw this recipe and all started drooling! We didn’t have the ingredients, but decided we’re definitely making these next weekend. So excited! They look incredibly amazing and delicious. January 29, 2012 at 4:43pm Reply

  • nfaband: Oh my, these look and sound delicious, I’ll be trying them soon and I shared on Pinterest, hope that’s OK. Thanks for sharing on your lovely blog. January 30, 2012 at 1:55pm Reply

  • Anonymous: I just put the corn mill and buttermilk mixture in the fridge and I can’t wait to wake up in the morning so I can make this for my sweet little family! February 5, 2012 at 11:40pm Reply

  • Jen: I love cornbread pancakes, I make them quite a bit, and I usually add rosemary to them. I never thought to top them with honey butter syrup, though. It seems obvious, when you think about it! Can’t wait to try it! February 7, 2012 at 8:27am Reply

  • Julie W.: These ARE fancy restaurant worthy! I was searching for a recipe to utilize my FRESH Oregon honey…and I found it! We need to get your site’s exposure up more (I’ll be raving! So glad I found you!)…husband is going to be a very, happy camper this week. Dessert, Breakfast, or Breakfast for dinner…evil good! Julie April 21, 2012 at 7:47pm Reply

  • Jaclyn: Julie – Thanks for your comment! These would be amazing with FRESH honey, yum I can only imagine! Thanks for your compliments =). Have a great day! April 21, 2012 at 8:14pm Reply

  • Julie W.: I also shared this recipe on FaceBook – but it doesn’t look like it’s showing up on your site that it was shared (?)…I know my friends will love your site…hope some come and visit soon! April 21, 2012 at 8:18pm Reply

  • Jaclyn: Julie – thanks so much for sharing! I hope they come visit soon too =). April 22, 2012 at 8:17am Reply

  • Laurie: I’m not a pancake lover, but THESE are delicious. I love them. Also, the buttermilk waffles and pumpkins waffles are fabulous. My grandkids fight over the pumpkins waffles and they wouldn’t eat a vegetable if their life depended on it. lol March 8, 2013 at 1:40pm Reply

    • Jaclyn: Laurie – I’m so glad you enjoyed these pancakes! I haven’t made them for a few months just because I’ve been so busy making other things but thanks for the reminder of these yummy pancakes now I’m craving them and must make them soon =)! March 11, 2013 at 5:50pm Reply

  • Audrey: You can soak the cornmeal in the buttermilk at room temperature since buttermilk has acid in it which neutralizes the phytates in the cornmeal. 12-24 hours are recommended. This improves the digestability as well as the texture. I soak all whole grains in an acid medium such as buttermilk, kefir, yogurt, lemon juice, or raw apple cider vingegar before baking or cooking with them. September 28, 2015 at 12:17pm Reply

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