Description
Delicious honey pancakes served warm with honey butter and syrup.
Ingredients
Scale
- 1 ½ cups Buttermilk
- ¼ cup Water
- 1 cup All Purpose Flour
- 2 tbsp. Nature Nate’s Honey
- 2 ¼ tsp. Instant Yeast (typically 1 package)
- ¼ cup Olive Oil
- 2 large Eggs
- 3 tbsp. Nature Nate’s Honey
- 1 ½ tsp. Baking Soda
- ¼ tsp. Fine Baking Salt
- 1 cup All Purpose Flour
- 1 stick (1/2 cup) Unsalted Butter, room temperature
- ¼ cup Nature Nate’s Honey
- Pinch of Salt (or to taste)
- 1 cup Nature Nate’s Honey
- ¼ cup Unsalted Butter
- ¼ cup Maple Syrup
- 1 tsp. Vanilla Extract
- 1/8 tsp. Fine Baking Salt
Instructions
- Combine the buttermilk and water in a saucepan over medium heat. Stir until just warm to touch, about 1 minute. If the mixture got too hot, then set aside to cool down.
- In a large mixing bowl, add the warmed buttermilk mixture. Stir in the honey, yeast, and flour. It’s okay if the mixture is lumpy.
- Cover and set aside for 40 minutes to 1 hour, until super air bubbly and doubled in volume.
- In the meantime, whisk the butter and honey together until smooth. Add a pinch of salt to taste. Mix well. Set aside.
- Combine the honey, butter, and maple syrup in a saucepan over medium heat. Stir until it begins to boil, about 1-2 minutes, then remove from heat to stir in the vanilla and salt.
- Preheat the oven to 400F.
- Add the olive oil, eggs, honey, baking soda, and salt into the yeast mixture. Whisk until smooth, about 1 minute.
- Add the flour and whisk just until mostly smooth.
- This batter will make two pancakes using a 6-8” skillet for each. If needed, work one pancake at a time.
- Heat up two 6-8” skillets over medium heat. Add ½ tbsp. butter or olive oil to each to warm up for 2 minutes.
- Divide the batter between the greased skillets, using the back of a spoon to even out the surface.
- Cook until bubbles form on the surface and the edges is a crisp, golden color.
- Carefully transfer the skillets to the oven to finish cooking 6-8 minutes, until set in the centers on top.
- Gently flip the pancakes onto a parchment paper lined baking pan to finish baking on the bottom rack of your oven for 4 minutes to help crispen the bottoms of the pancakes.
- Let rest at least 5 minutes before enjoying warm with the honey butter and warm honey butter syrup.
Notes
- It’s delicious when served warm on the pancakes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg