3/4 cup all-purpose flour (or 3/4 cup gluten-free 1:1 blend)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water for vegan)
1 1/4 cups buttermilk (or plain yogurt thinned with milk; thin with milk if needed)
3 tablespoons melted butter (use neutral oil for dairy-free)
1/2 teaspoon vanilla extract (optional)
2 tablespoons honey (for the syrup)
2 tablespoons unsalted butter (for the syrup; use salted and reduce added salt if preferred)
Pinch of cayenne or a dash of smoked paprika (optional for syrup)
Instructions
Whisk dry ingredients: In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir well so every scoop of batter is seasoned.
Mix wet ingredients: In a separate bowl whisk the egg, buttermilk, melted butter, and vanilla until smooth and glossy.
Combine gently: Pour the wet mixture into the dry ingredients. Fold with a spatula until mostly combined—small lumps are fine. Batter should be thick but pourable; add 1–2 tablespoons milk if too stiff.
Heat the griddle: Warm a nonstick skillet or griddle over medium heat and lightly oil or butter it. Surface should be hot enough that a drop of batter sizzles and sets at the edges in about 10–15 seconds.
Cook the pancakes: Spoon 1/4–1/3 cup batter per pancake onto the griddle. Cook until bubbles form on top and edges look set, about 2–3 minutes, then flip when the underside is golden with a slightly crisp edge.
Finish: Flip and cook 1–2 more minutes until centers spring back when gently pressed and pancakes are cooked through. Transfer to a warm plate and tent with foil while finishing the batch.
Make the honey butter syrup: In a small saucepan over low heat, melt 2 tablespoons butter with 2 tablespoons honey. Stir until smooth and glossy; add a pinch of cayenne or smoked paprika if desired. Keep warm off the heat.
Serve immediately: Stack pancakes, spoon the honey butter syrup generously over the top, and add an extra pat of butter if desired. Enjoy warm.
Notes
Tender, slightly sweet cornbread-style pancakes with crisp edges and pillowy centers, finished with a glossy honey butter syrup. A cozy, pantry-friendly brunch recipe with easy swaps for gluten-free or dairy-free diets.
