Start by preheating a medium non-stick pan over medium-high heat. This is important to ensure even cooking and that golden color we all love in pancakes.
In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt. Mix until well combined and there are no lumps.
In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth. This mixture will bring moisture and richness to the pancakes.
Carefully add the liquid mixture to the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes.
Now it’s time to cook! Spray your heated pan with a bit of non-stick spray. Pour in 1/3 cup of the batter for each pancake. Watch as they cook!
Cook for about 2 to 3 minutes on each side or until golden brown. You’ll know they’re ready to flip when you see bubbles forming on the surface.
While the pancakes are cooking, prepare the honey butter syrup. In a small saucepan, combine the honey, butter, and vanilla.
Whisk over medium-low heat for 5 to 7 minutes until everything is melted and well combined. It should be smooth and slightly thickened.
Once your pancakes are cooked, stack them on a plate and drizzle generously with the warm honey butter syrup. Serve immediately and enjoy!
