Southern Fresh-Corn Buttermilk Pancakes with Hot Honey Butter

Southern breakfast tables have long celebrated cornmeal griddle cakes kissed with buttermilk. Fresh sweet corn kernels brighten the batter, finished with hot honey butter for a sweet-heat brunch stack.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 13g protein
• 62g carbs
• 21g fat

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Ingredients

• 1.5 cups fresh sweet corn kernels
• 1.5 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1.75 cups buttermilk
• 2 large eggs
• 6 tbsp melted divided unsalted butter
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 3 tbsp honey
• 1 tsp hot sauce or chili flakes
• as needed neutral oil for griddle

Instructions

1. 1In a large bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
2. 2In a separate bowl beat the eggs with buttermilk and melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined—small lumps are fine.
3. 3Fold in the fresh corn kernels. Let the batter rest 5 minutes while the griddle heats; this hydrates the cornmeal.
4. 4Heat a large griddle or nonstick skillet over medium heat and lightly oil the surface. The pan is ready when a drop of water sizzles.
5. 5Scoop batter per pancake onto the griddle, spacing them apart. Cook until bubbles form across the surface and edges look set, 2 to 3 minutes.
6. 6Flip carefully and cook the second side until golden brown and cooked through, another 2 minutes. Adjust heat if they brown too fast. Keep finished pancakes warm in a 200°F oven.
7. 7Meanwhile, stir the remaining melted butter with honey and hot sauce or chili flakes until smooth for the hot honey butter.
8. 8Stack pancakes on plates, spoon hot honey butter over the tops so it melts into the corn-studded cakes, and serve immediately.