Easy Honey Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These honey pancakes are made with regular flour and have everything you love: golden exteriors, defined edges, and epic flavor!

5 from 8 votes

In a large bowl, sift together the flour, baking powder, and salt.
Make a well in the middle and pour the milk, egg, honey, and butter. Use a fork to break up the egg first, and then mix with a whisk or fork until the batter is smooth.

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancakes.

Make this recipe 100% whole-wheat by adding ¼ cup to ⅓ cup of additional liquid (more milk) to the batter and increase the baking powder to 2 ½ teaspoons.
For a fluffier texture and using some whole-wheat, mix 1 cup all-purpose flour and ½ cup whole-wheat flour. Increase the liquid by 2 tablespoons and the baking powder to 2 ½ teaspoons.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.