Honey Pancakes
A breakfast lover's dream! These honey pancakes are light and fluffy with a subtly sweet flavor from the honey. They're easy to make and freezer-friendly!
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon kosher salt
- 5 tablespoons unsalted butter melted but cool
- 1 large egg
- 1 cup buttermilk
- 2½ tablespoons honey
Instructions
- In a large bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Stir to combine.
- In a liquid measuring cup, combine the buttermilk, egg, and honey. Whisk to combine.
- Pour the melted butter and the buttermilk mixture into the dry ingredients. Stir to combine.
- Heat a 12-inch nonstick skillet over medium-low heat. Let the pancake batter sit for 10 minutes while the pan gets nice and hot.
- Once the skillet is hot, add a little bit of canola oil to it. Use a large cookie scoop to scoop 3 pancakes into the skillet.
- The pancakes will spread a little bit as they cook. Cook until the bottom is golden brown and you see lots of bubbles, about 3 to 4 minutes. Flip the pancakes and cook until the center is cooked through, about 3 minutes.
- Repeat with the remaining batter. Enjoy immediately!
Nutrition
Calories: 222kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 356mgPotassium: 94mgFiber: 1gSugar: 9gVitamin A: 397IUVitamin C: 0.04mgCalcium: 96mgIron: 1mg
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