Combine cornmeal and next 4 ingredients in a large bowl.
Combine buttermilk, sour cream, and egg; add to dry ingredients, stirring just until moistened.
Pour about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 minutes. (Cakes should be golden brown.) Serve with honey or maple syrup.