These honey pancakes are light and fluffy and have the perfect hint of sweetness. Top them with your favorite fresh fruit and maple syrup to make the perfect pancake stack.
Why Youβll Love This Recipe
- These honey pancakes are, in our opinion, the best way to make homemade pancakes (it may just be our favorite of all the pancake recipes). Skip the restaurant brunch lines and make this delicious recipe at home!
- This recipe uses basic ingredients that you likely have on hand already.
- Try pairing these pancakes with our egg bites for a great start to the day.
- These pancakes are delicious regardless of the time of day! They make for a fun breakfast for dinner option as well.
Ingredient Notes
- All-purpose flour - this recipe calls for all-purpose flour, but can easily be substituted with 1-to-1 gluten-free flour* for a gluten-free option. You can also try using whole wheat flour, but note the pancakes will be more dense.
- Baking powder, baking soda, salt
- Almond milk - we usually use almond milk for this recipe, but you can use regular milk or another type of plant-based milk. We recommend adding the milk to the batter at room temperature.
- Lemon juice or white vinegar - by adding the lemon juice or vinegar to the milk, it creates a "buttermilk" that helps activate the baking powder and baking soda to make the pancakes light and fluffy.
- Honey - they are honey pancakes after all! However, other delicious alternatives include pure maple syrup or agave syrup.
- Butter or other oil - this recipe calls for melted butter, but the butter should be melted and then cooled so it is not hot when put into the batter. If you choose to use oil, we recommend a light-tasting olive oil or coconut oil. You will need a little extra to grease the pan.
- Egg
- Favorite toppings - maple syrup, buttermilk syrup, butter, fresh berries or other fresh fruit like bananas or peaches, whipped cream, Greek yogurt, peanut butter or other nut butter, etc.
See the recipe card below for a complete list of ingredients and measurements to make a pan-fried honey pancake.
Equipment Youβll Need
- Large mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Small bowl or medium bowl
- Non-stick frying pan or pancake griddle
- Spatula or rubber spatula
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
In a large bowl, add the flour, baking powder, baking soda, and salt. Mix well.
In a separate bowl, combine the almond milk and lemon juice or white vinegar. Mix well. Then add the maple syrup or honey, butter or oil, and egg to the almond milk mixture. Mix well.
Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.Β
Let the batter rest for 15-30 minutes to allow the baking powder and soda to activate.
Heat a pan over medium heat. Once the pan is hot, grease the pan with butter or oil. Add ΒΌ cup of pancake batter to the pan and let it cook until bubbles begin to appear. Once bubbles appear, flip to the other side. The pancakes should be golden brown. If your pancakes are darker than you want them to be, simply reduce the heat to help them cook more slowly and evenly.
Serve with hot maple syrup or buttermilk syrup, berries, bananas, nut butter, more butter, or whipped cream.
Tips & Variations
- There are always a lot of fun variations you can make to pancakes. You can add chocolate chips or blueberries to the batter or serve with buttermilk syrup.
- You can also add 1 tsp of vanilla to the pancake batter to make a batch of honey vanilla pancakes
- You can swap the regular, all-purpose flour for whole wheat flour the make honey wheat pancakes instead. Note that this will result in a pancake that is more dense and less fluffy or airy.
- You can use a large skillet or pancake griddle to cook multiple pancakes at one time. You could also add large spoonfuls of the batter to make larger pancakes.
- We love to double the recipe and freeze extra pancakes for a quick and easy breakfast option another day of the week.
We recommend storing leftover pancakes in an airtight container in the fridge for 5-7 days at most.Β
You can also freeze leftover pancakes (or make a double batch to save some for later). Simply store them in the freezer in an airtight container or in a freezer bag.
These pancakes can be made gluten-free by using 1-to-1 gluten free flour. This recipe is dairy free and vegetarian. This recipe is not vegan.Β
If you like this recipe, check out some of our other favorite breakfast options:
If you make these honey pancakes, please let us know how they turn out in the comments below and/or rate the recipe! Donβt forget to tag us on Instagram to show us your finished productβit makes our day every time we see you trying the recipes we love!
Honey Pancakes
Ingredients
- 1 cup all-purpose flour (or 1-to-1 gluten-free flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk or almond milk
- 1 tbsp lemon juice or white vinegar
- 2 tbsp honey (or pure maple syrup)
- 1/4 cup Unsalted butter, melted and cooled + extra for greasing the pan
- 1 egg
Topping Ideas
- Maple syrup or buttermilk syrup
- Butter
- Fruit- berries, bananas, peaches, etc.
- Whipped cream
- Nut butter
- Greek yogurt
Instructions
- In a large bowl add the flour, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, combine the almond milk and lemon juice or white vinegar. Mix well. Then add the maple syrup or honey, butter or oil, and egg to the almond milk mixture. Mix well.
- Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
- Let the batter rest for 15-30 minutes to allow the baking powder and soda to activate.
- Heat a pan over medium heat. Once the pan is hot, grease the pan with butter or oil. Add ΒΌ cup of pancake batter to the pan and let it cook until bubbles begin to appear. Once bubbles appear, flip to the other side. The pancakes should be golden brown. If your pancakes are darker than you want them to be, simply reduce the heat to help them cook more slowly and evenly. This recipe should make about 8 pancakes when measured with the 1/4 cup measuring cup.
- Serve with hot maple syrup or buttermilk syrup and any other toppings of choice.
Notes
- For gluten-free: use a 1-to-1 gluten free flour.
- For dairy-free: use a light tasting oil in place of butter and almond milk.
The recipe can be found on My Fitness Pal by searching "BWB Honey Pancakes."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Emily B
I love these pancakes! So easy and a family favorite. I've made them a few times now and they really are so good.
[email protected]
Glad the whole family loves them! The perfect weekend breakfast!
Sara Nielsen
Absolutely obsessed with these pancakes! we arenβt usually pancake fans, but we love these! I do the maple syrup version and itβs not too thick and melts in your mouth!!
Begin With Balance
So glad to hear it!! Thanks for letting us know:)