Easy Honey Butter Pancakes

A tall stack of honey butter pancakes topped with a pat of butter, fresh blueberries and strawberries, and a drizzle of honey.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Calories: 280
Description

These homemade honey butter pancakes are my breakfast favorite, combining airy buttermilk pancakes with a golden honey glaze and antioxidant-rich fresh berries.

Ingredients
    For the Pancakes
  • 1 ½ cups of all-purpose flour (or whole wheat flour for a healthier option)
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of unsweetened almond milk (or any milk of choice)
  • 2 large eggs (or flax egg for a vegan option)
  • 2 tablespoons of melted unsalted butter (or coconut oil for dairy-free)
  • 3 tablespoons of pure natural honey (plus extra for glazing)
  • 1 teaspoon of pure vanilla extract
    • For the Honey Glaze
  • 1/4 cup of pure natural honey
  • 2 tablespoons of unsalted butter (or coconut oil)
  • 1 teaspoon of lemon juice (optional, to brighten the flavor)
  • A pinch of cinnamon (optional, for extra flavor)
    • For the Toppings
  • 1 cup of fresh mixed berries (strawberries, blueberries, raspberries, blackberries – your choice!)
  • A sprinkle of powdered sugar substitute (like erythritol) or a drizzle of extra honey
How to Make Honey Pancakes (Step-By-Step Instructions)
  1. 1
    Prepare Your Ingredients
    • In a large bowl, sift together the flour, baking powder, and salt.
    • Sifting not only removes lumps but also ensures an even distribution of leavening agents.
    • In a separate bowl, whisk the egg (or flax egg), almond milk, melted butter, vanilla extract, and 3 tablespoons of honey until smooth.
    • Let these ingredients meld for about 2-3 minutes.
  2. 2
    Prepare the Pancake Batter
    • Slowly pour the wet ingredients into the dry ingredients.
    • Gently whisk until just combined, a few lumps are okay.
    • Avoid over-mixing to keep your batter light and airy.
    • Rest the batter for 5-10 minutes.
    • This resting period helps the flour fully hydrate and the baking powder to start working, resulting in ultra-fluffy pancakes.
  3. 3
    Cook the Pancakes
    • Preheat a non-stick skillet or griddle over medium heat (roughly 350°F/175°C). Lightly grease with butter or oil.
    • Using a ¼ cup measuring cup, pour the batter onto the skillet.
    • Spread gently with the back of a spoon if needed.
    • Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
    • Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
    • Continue with the remaining batter, keeping your cooked pancakes warm on a plate or in a low oven (around 200°F/95°C) until all pancakes are ready.
  4. 4
    Prepare the Honey Glaze
    • Place the saucepan on low heat.
    • Add the ¼ cup of honey and 2 tablespoons of butter, and if using, a pinch of cinnamon and the lemon juice.
    • Stir continuously until the butter melts completely and the mixture is well combined and slightly thickened.
    • This should take about 1-2 minutes.
    • Remove from heat and set aside.
    • Save a little extra glaze for drizzling over your plate when serving.
  5. 5
    Assemble and ServeA tall stack of fluffy honey pancakes topped with a dollop of white cream and a dark berry compote, with honey or syrup dripping down the sides.
    • Stack the pancakes on each plate.
    • Drizzle the warm honey glaze generously over the stack so that it cascades down the sides.
    • Top with fresh berries and an optional sprinkle of powdered sugar substitute or extra honey.
    • Serve with a dollop of unsweetened Greek yogurt on the side.

Nutrition Facts

Servings 4

Serving Size 3 Pancakes

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 4g20%
Cholesterol 45mg15%
Sodium 220mg10%
Potassium 150mg5%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 18g
Protein 5g10%
Vitamin A 220 IU
Vitamin C 15 mg
Calcium 120 mg
Iron 0.8 mg
Vitamin D 40 IU
Vitamin K 5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
  • You can substitute berries for seasonal fruits like sliced bananas, peaches, or even a handful of nuts for added crunch.
  • Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster or skillet for best results.
  • For vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based butter and milk.
Read it online: https://tinakitchen.com/recipe/honey-butter-pancakes/

We hope you enjoy making this recipe.

Happy cooking!