Cinnamon Honey Pancakes
Elevate your breakfast game with these irresistibly fluffy Cinnamon Honey Pancakes, a delightful twist on the classic stack! Infused with the warm, comforting flavor of ground cinnamon and naturally sweetened with golden honey, these pancakes strike the perfect balance between indulgence and wholesomeness. The batter, made with simple pantry staples like all-purpose flour, baking powder, and a touch of vanilla, comes together in just minutes, making this recipe an ideal choice for cozy weekend mornings or special brunches. Cooked to golden perfection and served warm, these pancakes are excellent topped with a drizzle of extra honey, a scattering of fresh fruit, or a light dusting of powdered sugar. With a prep time of just 10 minutes, they’re a quick, crowd-pleasing addition to any table. Perfect for those searching for easy cinnamon pancake recipes or honey-sweetened breakfast ideas, these pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Honey
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- as needed Butter or oil (for cooking)
- optional Additional honey or syrup (for serving)
- optional Fresh fruit or powdered sugar (for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the milk, egg, honey, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake, spacing them apart to avoid overcrowding.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for an additional 2-3 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, drizzled with additional honey or syrup. Optionally top with fresh fruit or a dusting of powdered sugar.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 94.8 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 477 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
