Hoecakes Recipe with Honey Butter

Hoecakes on an elegant platter with a side of honey butter.

5 from 1 vote

This pan-fried Hoecakes Recipe with Honey Butter is ready in under 30 minutes, made with pantry staples, and pairs perfectly with sweet or savory toppings. Our Southern cornmeal pancake recipe uses buttermilk, eggs, and butter for crisp edges and a fluffy inside that's ideal for brunch or dinner.

Prep Time5

Cook Time20

Total Time25

Course: Bread, Side Dish

Cuisine: Southern

Servings:

Calories: 766kcal

Author: Jami Powell

Equipment

Mixing Bowl
Whisk
Cast iron skillet or griddle
Measuring cups and spoons
Spatula

Ingredients

2 cups cornmeal
1 cup all-purpose or unbleached flour
2 teaspoons baking powder
¾ teaspoon salt
¼ cup sugar
2 large eggs
1½ cups buttermilk
½ cup water
4 tablespoons butter, melted and cooled plus more for frying

Honey Butter

1 cup (2 sticks) unsalted butter, softened
¼ cup honey
pinch of salt

Instructions

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a medium bowl or large measuring cup, whisk together the eggs, buttermilk, water, and melted butter until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined. It should be thick but pourable.
Heat a cast iron skillet or griddle over medium heat. Add a thin layer of butter, oil, or bacon grease and let it get hot.
Scoop 2 tablespoons of batter per hoecake into the skillet, gently flattening into rounds. Cook 2–3 minutes per side, or until golden brown and crispy.
While hoecakes cook, whip together softened butter, honey, and salt until light and fluffy. Optional: add vanilla or cinnamon for added flavor.
Spread the honey butter over the warm hoecakes and let it melt in. Serve extra on the side.

Video

Notes

Cooking Notes:

Heat the skillet fully before adding batter so the edges crisp immediately. Keep the heat at medium to avoid burning the outside before the center cooks through. Flip only once when the edges look set and bubbles form on top.

Tips for Best Results:

Preheat the cast iron until a drop of water sizzles before adding butter and batter.
Use about 2 tablespoons of batter per hoecake so they cook evenly and stay fluffy inside.
Cook over steady medium heat so the centers cook through without scorching the crust.
Wait until the edges look dry and bubbles appear before flipping for clean, golden sides.

How to Know It’s Ready:

Both sides should be golden brown with crisp edges. The center should feel set and spring back lightly when pressed.

Nutrition