In a large bowl, whisk together the flour, cornmeal, parmesan, sugar, baking powder, baking soda, salt, garlic powder, onion powder, basil, oregano, crushed red pepper flakes and black pepper until evenly combined. In a separate bowl, whisk together the buttermilk, eggs, and 3 tablespoons of the melted butter. Make a well in the center of the dry ingredients and add in the wet. Whisk until the mixture is well blended and smooth.

Preheat oven to 300°F. Lightly brush the bottom of heavy large skillet or griddle with some of the remaining oil. Heat over medium heat. Working in batches, pour 1/4 cup of batter for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Sprinkle with some cheese and top with a few slices of pepperoni. Use a wide spatula to turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, brushing skillet or griddle with more butter as necessary.

Serve the pancakes warm with pizza sauce, hot honey and a garnish of chopped parsley or basil. Enjoy!