Cornmeal Griddle Cakes with Honey Butter Syrup


The inspiration behind every recipe I post come from super random places. A few weeks ago, a corn biscuit with the most luscious honey butter made me realize that I needed to represent this flavor combo somewhere on the old blog. How did I forget how good it is? The meld of crunchy cornmeal in a crispy buttery cake with the gooey honey butter syrup is just so good. 

I love recipes like this, with ingredients I typically have on hand at all times. Though classic pancakes are always awesome, these are just a step above the standard and definitely something extra special. I cooked the cakes in plenty of butter which gave them super crispy edges and still a soft and fluffy center. Melting honey and butter together creates the perfect syrup-like topping, but you could of course just use maple too if you like.


I made these here in Wisconsin for my Mom & sister and they were a huge hit- I can’t wait to recreate them in New York for Andy!!

Cornmeal Griddle Cakes with Honey Butter Syrup

Cornmeal Griddle Cakes with Honey Butter Syrup

Yield: 6 -8 griddle cakes


  • 1/2 cup ground cornmeal
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon canola oil
  • 1 large egg, lightly beaten
  • about 4 tablespoons of butter for frying the cakes

For the Syrup

  • 4 tablespoons butter
  • 4 tablespoons honey


  1. In a bowl whisk together the cornmeal, flour, baking powder and salt. Make a small well in the middle and pour in the buttermilk, oil and egg. Whisk until smooth.
  2. Set batter aside while you preheat your skillet on medium low heat. Melt the butter for the syrup and stir in the honey until smooth.
  3. Melt about a tablespoon of butter in the skillet and cook the griddle cakes, 1-3 at a time depending on the size of your pan. When bubbles form and pop in the batter, carefully flip each cake and cook until golden.
  4. Repeat with more butter for each batch. Serve griddle cakes with honey butter syrup.
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. I have made these for years! but…nerve thought to eat them with any syrup… I live in the deep south- and here they are cornbread patties..eaten with anything you would enjoy cornbread with!
    Same ingredients except for the oil…I just use the milk and egg for the wet ingredients. So delicious!

  2. I’m all about pancakes. I could eat pancakes 24 hours a day. 7 day a week. Your recipe diversifies my pancakes cook book. I’m going to make it this weekend, stay tune for the cake of my.

  3. It looks delicious !!!! I can’t resist when I saw your post and this kind of cake. I am not sure that I can make a cake like yours but thank you for your recipe.

  4. My daughter loves pancakes so much. And this recipe gives me some ideas. I will try this recipe this weekend. Thanks very much.

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