Southern Cornmeal Pancakes with Warm Honeycrisp Compote

Cornmeal has long given Southern breakfast griddles their signature grit and golden edge. These buttermilk pancakes lean on fine yellow cornmeal and a warm Honeycrisp apple compote sweetened with honey and cinnamon for a cozy weekend plate.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 10g protein
• 68g carbs
• 13g fat

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Ingredients

• 1 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 tbsp honey
• 4 tbsp unsalted butter
• 3 Honeycrisp apples
• 3 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice
• for serving maple syrup

Instructions

1. 1In a large bowl whisk cornmeal, flour, baking powder, baking soda, and salt until combined.
2. 2In another bowl whisk buttermilk, egg, honey, and half the melted butter. Pour into the dry ingredients and stir gently until just combined; a few lumps are fine. Rest the batter 5 minutes so the cornmeal hydrates.
3. 3Meanwhile, peel and dice the Honeycrisp apples. Melt the remaining butter in a saucepan over medium heat, add apples, brown sugar, cinnamon, and lemon juice.
4. 4Cook the apples, stirring occasionally, until they soften and release syrupy juices but still hold shape, 6 to 8 minutes. Keep warm over low heat.
5. 5Heat a lightly greased griddle or large nonstick skillet over medium heat until a drop of water sizzles. Scoop batter by quarter-cupfuls onto the surface.
6. 6Cook until bubbles form across the tops and the edges look set and lightly golden, about 2 to 3 minutes. Flip and cook the second side until deep golden, another 1 to 2 minutes.
7. 7Transfer finished pancakes to a warm plate and tent loosely while you cook the remaining batter, greasing the pan lightly between batches if needed.
8. 8Stack pancakes on plates, spoon the warm apple compote generously over the top, and finish with a drizzle of maple syrup. Serve immediately.