Honey Vanilla Pancakes
Restaurant brunch lines are long, so stay home and sweeten your weekend with a batch of honey vanilla pancakes! After all, the best way to unwind after a long week is by indulging in a delicious homemade meal. These pancakes replace sugar with honey – talk about a game changer! We love to serve honey vanilla pancakes with fresh berries or sliced bananas.
Difficulty Level: Easy
Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey
- 2 eggs
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter, plus more for buttering the skillet and topping the pancakes
- 1 teaspoon Nielsen-Massey Pure Vanilla Extract
buy now - Maple syrup
Optional Toppings
- Butter
- Maple syrup
- Fresh berries
- Sliced bananas
- Whipped cream
Directions
In a large bowl, add flour, baking powder, baking soda and salt; whisk to combine.
In a small bowl, whisk two eggs until the yolks and whites are blended.
In a separate, small microwave-safe bowl, add honey and heat in the microwave for 15-20 seconds. Add the whisked eggs, honey, buttermilk, melted butter and Nielsen-Massey Pure Vanilla Extract; whisk to combine. Using a rubber spatula, gently fold the wet ingredients into the flour mixture until just combined.
Preheat a skillet or pancake griddle over medium heat. Coat with 1/2 tablespoon of butter and let it melt for a minute or two. Use a ladle or measuring cup to scoop about ¼ cup of batter into the pan. For larger pancakes, ladle 1/2 cup. Cook 2-3 minutes on each side, or until each side is golden brown. Lower the heat if necessary. Repeat this step with the rest of the batter and add more butter as needed to coat the pan.
Garnish with your favorite toppings. Enjoy!
Notes
Whisking the eggs prior to incorporating with your other wet ingredients ensures the eggs will mix evenly with the dry ingredients. Learn how to properly whisk and separate egg whites here. Makes 8 large pancakes.
Pancakes
- 280 grams all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 60 ml honey
- 2 eggs
- 360 ml buttermilk
- 2 tablespoons melted butter, plus more for buttering the skillet and topping the pancakes
- 1 teaspoon Nielsen-Massey Pure Vanilla Extract
buy now - Maple syrup
Optional Toppings
- Butter
- Maple syrup
- Fresh berries
- Sliced bananas
- Whipped cream
Directions
In a large bowl, add flour, baking powder, baking soda and salt; whisk to combine.
In a small bowl, whisk two eggs until the yolks and whites are blended.
In a separate, small microwave-safe bowl, add honey and heat in the microwave for 15-20 seconds. Add the whisked eggs, honey, buttermilk, melted butter and Nielsen-Massey Pure Vanilla Extract; whisk to combine. Using a rubber spatula, gently fold the wet ingredients into the flour mixture until just combined.
Preheat a skillet or pancake griddle over medium heat. Coat with 1/2 tablespoon of butter and let it melt for a minute or two. Use a ladle or measuring cup to scoop about 60 ml of batter into the pan. For larger pancakes, ladle 120 ml. Cook 2-3 minutes on each side, or until each side is golden brown. Lower the heat if necessary. Repeat this step with the rest of the batter and add more butter as needed to coat the pan.
Garnish with your favorite toppings. Enjoy!
Notes
Learn how to properly whisk and separate egg whites here. Makes 8 large pancakes.