In a small pot, whisk together honey and the freshly squeezed orange juice over medium heat. Continue stirring until mixture comes to a boil and the orange juice is completely incorporated. Remove from heat and stir in orange zest. Allow syrup to cool slightly before serving. It will thicken as it cools. Transfer to a jug for serving or a glass jar for keeping. (Syrup may be made up to 1 week ahead.)

In a large bowl, whisk together whole wheat flour, all-purpose flour, cornmeal and baking soda. In a large cast-iron skillet (the same one that you will use for cooking the pancakes), melt the butter. Add honey and stir with a heat-resistant spatula until honey is dissolved and the two ingredients are incorporated. Set aside to cool slightly.

Measure buttermilk into a large glass measuring cup. Crack in eggs and beat with a fork. Add liquid to flour mixture and stir to combine. Add melted butter mixture and beat batter very well.

Reheat the skillet over medium heat and lightly brush with oil. Pour batter into the middle of the pan and cook until small bubbles start to form and edges are brown and crisp. Flip pancake and cook for another minute or so. Wrap pancakes in a clean tea towel to keep warm. Repeat with remaining batter. Serve pancakes hot with Honey-Orange Syrup.