My family loves pancakes and I love to make them for them. On weekend mornings there is a good chance you will see me flipping pancakes over the stove before we head out for a busy weekend. This recipe happens to be my absolute favorite and the one that I use most often. I like to change it up a bit by not using maple syrup and being a little more creative. My honey butter syrup is every bit as delicious as the old standby, and it adds a little spice and honey flavor to a gorgeous stack of buttermilk pancakes.

Honey Buttermilk Pancakes
By Bree


For the buttermilk pancakes:

3 cups flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups buttermilk
1/2 cup butter, melted
2 teaspoons vanilla
4 eggs

For the honey butter syrup:

1/3 cup butter
1/2 cup honey
Zest of half an orange
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg


For the buttermilk pancakes:

Whisk flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl. In separate bowl, whisk buttermilk, butter, vanilla and eggs. Add dry ingredients to wet ingredients and mix until batter just comes together. Batter may be lumpy.

Heat skillet over medium-high heat. Drop batter onto a buttered hot skillet using a 1/4 cup scoop. Cook until edges begin to bubble and are lightly brown. Flip and continue to cook through. Keep warm in 275°F oven until remaining pancakes are ready.

For the honey butter syrup:

Melt butter and honey in small saucepan. Mix in orange zest, vanilla, cinnamon and nutmeg. Immediately pour over warm pancakes.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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