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These light and fluffy Honey Pancakes make for a deliciously indulgent breakfast that’s sure to be a hit with your entire family! Topped with homemade fruit syrup, they take traditional pancakes to a whole new level!
From-Scratch Honey Pancakes
Nothing starts the day off right like a hot and fluffy stack of pancakes! Now we’ve added the natural sweetness of honey for a tasty twist to the traditional pancake recipe. We’ve even topped ours with this Homemade Fruit Syrup, adding a delicious burst of flavor (and it tastes amazing over waffles too).
Store-bought pancake box mixes may be convenient but there’s just something extra special about making pancake recipes from scratch. They’re easy to make, using basic ingredients that you probably already have in your pantry.
Why We Love This Recipe
- Easy to make: Even though they are made without a box mix, these pancakes are super easy to make using just a few simple pantry basics.
- They’re delicious: Honey gives the flavor of these pancakes just the right amount of natural sweetness without any added refined sugars.
- Kid-approved: With these homemade pancakes, topped with fruit syrup, you won’t have any trouble getting the little ones to eat their breakfast.
- Perfect anytime: Why stop at breakfast? Serve these for brunch or surprise the kids with a fun pancake dinner!
- All purpose flour
- Large eggs
- Baking Powder
- Baking Soda
- Vanilla Extract
How to Make these Easy Honey Pancakes
Step 1. In a large bowl combine flour, baking powder, baking soda, and salt. Whisk until well blended.
Step 2. Whisk the eggs in a medium bowl. Add honey, milk, and vanilla extract to the eggs and mix well.
Step 3. Combine the wet ingredients and dry ingredients. Mix together until all the ingredients are well combined.
Step 4. Melt 1 teaspoon of butter in a medium nonstick fry pan over low heat. Then, pour ⅓ cup of batter into pan with the melted butter, keeping it centered in the pan.
Step 5. Cook for about 2-3 minutes or until some bubbles begin to surface to the top and around the edge. The underside should be golden brown. Flip and cook the other side.
Step 6. Remove from the pan and repeat with the remaining batter.
Step 7. Drizzle with your pancakes with this homemade Simple Fruit Syrup and serve!
Refrigerator: You can refrigerate leftover pancakes in an airtight container for up to 4 days. To reheat them just place then in the microwave for about 20-30 seconds.
Freezer: You can also freeze them. To keep them from sticking together, place a small sheet of parchment paper between each pancake. Then store them in a freezer bag until you need them, or up to one month.
Honey Pancake Variations:
- Whole wheat pancakes: If you prefer, you can use whole wheat flour instead of white flour.
- Chocolate chips: Almost every pancake tastes great with a little chocolatey goodness. Throw in a ¼ cup of chocolate chips to to the batter to give these pancakes an extra sweet touch.
- Cinnamon honey pancakes: Ground cinnamon and honey go hand-in-hand. Add a 1/2 teaspoon to this pancake batter to give them a wonderful earthy, warm flavor.
- Toppings: If you don’t have time to make the fruit syrup, these pancakes are delicious with a drizzle of simple maple syrup. Or you can just top them with chopped pecans, fresh fruits, or any of your favorite toppings and a dollop of whipped cream.
Tips for Making the Best Pancake Recipe
- Properly measure your flour: To make sure you have light and fluffy pancakes, the first step is to measure the flour correctly. I like to whisk the flour slightly before measuring it to guarantee it’s not overly packed.
- Whisk the eggs: By whisking the eggs first, you’re incorporating air into the batter. This helps make light and fluffy pancakes.
- Let the batter rest: Though not required, if you have the extra time, it’s best to let the batter rests for a few minutes before pouring it into the pan. This helps to thicken up a little bit when the flour absorbs the liquid. It also gives the baking powder time to activate. Thick batter equals fluffy pancakes. Runny batter creates thin, flat pancakes.
- Use a proper skillet: To keep from having to add a ton of butter, use a good nonstick skillet. They flip easier and nonstick makes clean-up a breeze.
- Speed up the process: If you’re feeding a crowd and need to make more than one pancake at a time, make a larger batch using an electric griddle or large grill pan.
- Heat the syrup: Regardless of the type of syrup you use, heat it in a saucepan over medium heat until warm. This helps keep your pancakes hot for longer.
Want More Breakfast Recipes?
- Breakfast Casserole
- Triple Berry Breakfast Smoothie
- Strawberry Whipped Cream Waffles
- Mini Egg Muffins with Bacon and Potatoes
- Blueberry Waffles with Cream Cheese
- Stuffed Cream Cheese Crescent Rolls with Berries
- In a large bowl combine flour, baking powder, baking soda, and salt. Whisk until well blended.2 cups all purpose flour, 1 Tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Whisk the eggs in a medium bowl. Add honey, milk, and vanilla extract to the eggs and mix well.2 eggs, 1/4 cup honey, 2 cups milk, 1 tsp vanilla extract
- Combine the wet ingredients and dry ingredients. Mix together until all the ingredients are well combined.4 Tbsp butter
- Melt 1 teaspoon of butter in a medium nonstick fry pan over low heat. Then, pour ⅓ cup of batter into pan with the melted butter, keeping it centered in the pan.
- Cook for about 2-3 minutes or until some bubbles begin to surface to the top and around the edge. The underside should be golden brown. Flip and cook the other side.
- Remove from the pan and repeat with the remaining batter.
- Drizzle with your pancakes with this homemade Simple Fruit Syrup and serve!
- You can add a 1/2 teaspoon to this pancake batter to give your pancakes a delicious earthy, warm flavor.
- Toss in some chocolate chips, just for fun (the kids will love you for it!).