1 cup all-purpose flour (or gluten-free all-purpose flour blend; see tips for swaps)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or ¾ cup milk + ¼ cup yogurt or sour cream)
1 large egg
2 tablespoons melted butter (plus extra for the pan)
1/2 cup corn kernels (fresh or frozen, thawed)
4 tablespoons unsalted butter
1/3 cup honey
1/8 teaspoon salt
1/2 teaspoon vanilla extract (optional)
Instructions
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. It’s okay if a few small lumps remain; overmixing makes the pancakes tough.
Fold in the corn kernels if you’re using them. Let the batter rest for 5 minutes while you heat the pan.
Heat a skillet or griddle over medium heat and grease with a little butter or oil. You want a slick surface, not a pool of fat.
Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.
Meanwhile, prepare the Honey Butter Syrup: in a small saucepan over low heat, melt the butter and whisk in the honey with a pinch of salt. A splash of vanilla is nice if you like a warmer, deeper note. Keep warm.
Serve the pancakes stacked high, drizzled with warm honey butter syrup. A pat of extra butter on top melts into the stack for a glossy, indulgent finish.
Notes
A cozy morning staple: cornbread pancakes with a honey butter syrup that glazes the stack for a sunny start to the day.
