Cornmeal Pancakes with Honey-Pecan Butter Recipe

Name: Cornmeal Pancakes with Honey-Pecan Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted European-style butter, room temperature; 2 tablespoons honey; Generous pinch of ground cinnamon; 1/3 cup finely chopped toasted pecans; 1 cup plus 2 tablespoons all purpose flour; 1/3 cup fine yellow cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 3/4 cup sour cream; 3/4 cup whole milk; 1/4 cup vegetable oil; 1/2 teaspoon vanilla extract; Melted European-style butter; Maple syrup, warmed

Servings: persons

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

1
Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy.
2
Stir in pecans.
3
Season with salt.
4
Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl.
5
Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla.
6
Gradually add liquid mixture to dry ingredients, whisking just until blended.
7
Heat griddle or heavy large skillet over medium heat.
8
Working in batches, brush griddle lightly with melted butter.
9
Pour batter by 1/3 cupfuls onto griddle.
10
Cook until bottoms brown, about 4 minutes.
11
Turn pancakes over and cook until second sides brown, about 2 minutes.
12
Divide pancakes among plates and top with honey-pecan butter.
13
Serve, passing warm maple syrup separately.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted European-style butter, room temperature, 2 tablespoons honey, Generous pinch of ground cinnamon, 1/3 cup finely chopped toasted pecans, and more.

Yes, Cornmeal Pancakes with Honey-Pecan Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal Pancakes with Honey-Pecan Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions