To make the honey butter, add the softened butter and honey to a bowl. Beat together with a hand mixer until smooth. Alternatively, you can add the butter and honey to a food processor and blend until smooth. Set aside until ready to serve with the pancakes.

For the pancake batter, add the flour, cornmeal, baking powder and salt to a large mixing bowl. Whisk together. Create a well in the center of the flour mixture. Add the eggs, buttermilk, cooled melted butter, honey and vanilla extract. Whisk together, starting in the middle of the well and working your way out to include the cornmeal-flour mixture. Mix until the ingredients are just combined. It is OK if there are some lumps, you do not want to overmix.

Add the blueberries to the batter and gently fold in.

Heat a large griddle or skillet greased with butter to medium heat. Add a ladle of pancake batter (roughly 1/4 cup) to the heated griddle. Cook the pancakes until the edges are set and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake is brown. Repeat until all batter has been cooked.

Enjoy immediately with a dollop of the honey butter and your favorite pancake toppings such as maple syrup, whipped cream, Greek yogurt or fresh fruit.