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a spread stack of cornmeal pancakes

Honey & Cornmeal Pancakes

  • Author: Elyse Villa
  • Yield: 6 - 7 pancakes 1x


Buttery and full of corn flavor, these cornmeal pancakes are part cornbread part breakfast food. Enjoy!


  • 120g yellow cornmeal (I use Albers)
  • 30g all-purpose flour
  • 2t baking powder
  • 3/4t kosher salt
  • 3T honey
  • 90ml whole milk
  • 30ml buttermilk
  • 55g (1/4C) unsalted butter, melted and cooled
  • 1 egg
  • 1 ear of corn, grated
  • 1/2t vanilla extract
  • 1t orange zest


  1. If you haven’t already, grate your ear of corn and zest your orange. Grating the corn instead of chopping it will give you more of a mushy texture that integrates into the pancake a little better.
  2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Make a well in the center and add the honey, milk, buttermilk, melted butter, egg, and corn. Whisk to combine.
  3. Preheat and grease your skillet or griddle.
  4. Using a 1/3C, drop the batter onto the skillet. Once you notice drying around the edges and bubbles that appear set on the surface, it’s time to flip and cook for about 1 minute longer.
  5. Remember that the first one is always a little wonky, so enjoy it while you cook the rest of them. 
  6. Serve immediately with butter, more honey, or jam.