Sweet Corn Griddle Cakes with Honey Lime Butter
These fluffy corn-studded griddle cakes get a glossy hit of honey lime butter that melts into every warm bite.
Prep: 12 · Cook: 14 · Total: 26 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (266 reviews)
INSPIRED BY
I wanted a pancake that felt like peak summer without being fussy. Corn and lime do the heavy lifting, and the honey butter makes it feel special.
Story
If I have corn in the fridge, I start thinking about quick things I can cook in a skillet. These griddle cakes are my favorite kind of breakfast, low effort, high reward, and they smell like a little county fair in the best way. The batter comes together fast, and the corn pops stay sweet even after the flip. That honey lime butter is the whole reason, it melts and turns every bite glossy and bright.
By Casey
Ingredients
- 3 tbsp unsalted butter, softened
- 1 1/2 tbsp honey
- 1 tsp lime zest
- 1 tsp lime juice
- 1 cup all purpose flour
- 3/4 cup cornmeal
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup milk
- 2 large eggs
- 2 tbsp melted butter (plus more for the pan)
- 1 cup corn kernels (fresh or frozen, thawed)
Instructions
- Stir the honey lime butter: mix softened butter, honey, lime zest, and lime juice until smooth. Set aside.
- Mix dry ingredients: whisk flour, cornmeal, sugar, baking powder, and salt in a bowl.
- Mix wet ingredients: whisk milk, eggs, and melted butter in a second bowl.
- Make batter: pour wet into dry and stir just until combined, then fold in corn. Rest batter 5 minutes.
- Cook: heat a lightly buttered skillet or griddle over medium. Scoop batter into 3 to 4 inch cakes, cook until bubbles form and edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more.
- Serve: stack the griddle cakes and spoon honey lime butter over the top so it melts into the warm cakes.
Chef Tips
- Do not overmix, a few lumps keep the cakes tender.
- If your skillet runs hot, lower to medium-low after the first batch.
- For extra corn flavor, replace 1/4 cup milk with buttermilk.
- Leftovers reheat well in a toaster oven.
Cook's Notes
- Fresh corn is great, but frozen kernels make this a year-round recipe.
- Resting the batter helps the cornmeal hydrate and the cakes cook evenly.
- For a savory version, cut sugar to 1 tbsp and add chopped scallions.