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If you’re making buttermilk, combine milk and lemon juice in a large bowl and let sit 5 minutes.
Meanwhile, combine the masa harina, baking powder, and salt in a medium bowl.
Whisk to break up any lumps.
Add eggs, melted butter and honey to buttermilk and whisk until smooth.
Add the dry mixture to the wet ingredients and whisk until it’s just combined and no dry spots remain.
Lightly grease a nonstick pan or seasoned comal and heat to medium-high.
Add about ¼ cup of the batter for each pancake and spread into ¼-inch thick circle.
Cook until crispy and browned on the edges, about 2 minutes.
Flip and cook on the other side, about 2 minutes.