Honey Pancakes

5 from 15 votes

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.

Prep Time25

Cook Time10

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 264kcal

Author: Olivia & Annie

Ingredients

1 ¼ cup all-purpose flour (or 1-to-1 gluten-free flour)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup milk or almond milk
1 tablespoon lemon juice or white vinegar
2 tablespoons honey (or pure maple syrup)
3 tablespoons 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 ¼ 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 ¼ 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.

Nutrition