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These Pumpkin Spice Hoecakes With Hot Honey Butter have a slightly crunchy exterior from the cornmeal with a tender, buttery inside, flavored with pumpkin and pumpkin pie spice. Serve them slathered with an easy-to-make hot honey maple butter for a hint of spicy sweetness.
This dish is not only wonderful as something different for a satisfying Autumn breakfast, but it’s also great as a side dish for lunch or dinner.
I like to serve these for brunch with Nicaraguan Gallo Pinto, French Style Scrambled Eggs, some bacon or sausage, and a gorgeous bowl of Strawberries Romanoff. A pitcher of Barbecue Bloody Marys or Fresh Peach Bellinis (or maybe a pitcher of each) makes the meal extra special.
WHAT ARE HOECAKES?
A hoecake, to put it in the most simplistic way, is a cornmeal flatbread. They should be crisp at the edges and dense, yet tender, on the inside. Hoecakes are not as fluffy as a pancake, yet are equally good served with syrup.
WHAT DO I NEED TO MAKE THIS RECIPE?
- Butter – both for the Hot HoneyMaple Butter and for the hoecakes
- Honey – use a brand that you enjoy
- Maple syrup – you’ll want enough to make the hot honey maple butter and to serve syrup alongside the hoecakes
- Cinnamon and cayenne – just a smidgen of each to up the flavors in the butter
- Flour – all-purpose is fine
- Cornmeal
- Brown sugar – for just a hint of sweetness
- Baking powder
- Pumpkin pie spice
- Salt
- Whole milk
- Eggs
- Canned pumpkin – don’t use pumpkin pie mix
- Vegetable oil
It looks like a long list, but I’m pretty sure that you have most of these items waiting for you in your pantry.
MORE PUMPKIN SPICE RECIPES? HERE ARE A FEW:
- Pumpkin Spice Donuts With Apple Cider Glaze
- Pumpkin Pie Smoothie
- Pumpkin Pie Martini
- Pumpkin Ravioli In Sage Butter Sauce
- Boozy Pumpkin Truffles
PUMPKIN SPICE HOECAKES WITH HOT HONEY MAPLE BUTTER
These Pumpkin Spice Hoecakes With Hot Honey Butter have a slightly crunchy exterior from the cornmeal with a tender, buttery inside, flavored with pumpkin and pumpkin pie spice. Serve them slathered with an easy-to-make hot honey maple butter for a hint of spicy sweetness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Griddle
- Cuisine: Southern
Ingredients
For the Hot honey maple butter:
- 1 stick salted butter, room temperature
- 2 tablespoons honey
- 2 tablespoons maple syrup
- Pinch cinnamon
- Pinch cayenne (optional)
For the hoecakes:
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- ½ cup brown sugar
- ½ tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 2 large eggs, beaten
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Vegetable oil for frying, as needed
Instructions
Make the hot honey maple butter.
Put the butter, honey, maple syrup, salt, cinnamon, and cayenne into a bowl. Use a wooden spoon to mix well and incorporate all of the ingredients. Set aside.
Make the hoecake batter.
In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and pumpkin pie spice.
In a medium bowl, whisk together the milk, pumpkin, eggs, melted butter, and vanilla until well combined.
Use a spatula to fold the wet ingredients into the flour mixture until just mixed. Don’t overmix the batter.
Cook the hoecakes.
Preheat the oven to 250 degrees. Have a baking sheet on hand.
Use a pastry brush to liberally slather vegetable oil onto a griddle or large skillet and place over medium heat.
Drop the batter by heaping tablespoons onto the hot griddle. Cook until bubbles form and the edges look dry and golden, about 5 minutes.
Flip and cook the other side until browned, another 3 minutes. Remove them to the baking sheet and keep warm in the preheated oven.
Repeat cooking with the remaining batter.
Serve the hoecakes with a smear of the hot honey maple butter and maple syrup on the side.
Enjoy warm.