Cornbread Pancakes with Honey Butter Topping

I'm excited to share this yummy recipe with you and be a part of Treasure Foods' #makebreakfasthappy campaign. Treasure Foods makes delicious Honey and Butter Toppings that are perfect on toast, muffins, waffles, pancakes, you name it! I actually grew up on the original Honey and Butter Topping, but I had no idea they also have a raspberry and cinnamon flavor.
As part of the #makebreakfasthappy campaign, I decided to create some fun designs on top of pancakes. And what goes better with honey butter than cornbread, eh?
Enter in these cornbread pancakes that taste EXACTLY like cornbread. And with the honey butter toppings?? Incredible. These are easy to throw together and this recipe makes a ton so it's a win-win.

Here are the simple, but fun designs I made on top of the pancakes to spice things up. Kids would have a lot of fun making their own designs and my 3-year-old ate about 6 of these pancakes in 5 minutes. They're that good.
So the next time you're in a bind for breakfast...lunch or dinner, make these and top them with some delicious honey butter. You won't be disappointed!

Cornbread Pancakes
Slightly Adapted from Cooking Classy
2 1/2 cups buttermilk
1 cup cornmeal
1 cup all-purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup granulated sugar
2 large eggs
3 Tbsp. vegetable oil
3 Tbsp. applesauce

1. In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight. (If you forget, the recipe will still work, but the pancake may be a little gritty.)
2. Preheat a non-stick skillet or griddle to medium heat. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. 
3. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy.
4. Grease griddle and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter.


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