Pam Cakes with Buttered Honey Syrup
Fluffy, golden, and irresistibly scrumptious, these Pam Cakes with Buttered Honey Syrup are the ultimate breakfast indulgence. Made with buttermilk for a light and tender texture, these pancakes are balanced with the rich, buttery sweetness of a warm honey syrup that’s ready in minutes. The combination of pantry staples like all-purpose flour, baking powder, and a hint of vanilla ensures a pillowy stack with just the right amount of flavor. The crowning touch? A drizzle of the luxuriously smooth buttered honey syrup, made with melted butter, honey, and a splash of milk for a velvety finish. Perfect for a cozy family breakfast or an impressive brunch centerpiece, this recipe is as comforting as it is simple to prepare. Serve alongside seasonal fruits or a dollop of whipped cream for an unforgettable morning treat! Keywords: buttermilk pancakes, buttered honey syrup, homemade pancakes, breakfast recipes, brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 tablespoons Sugar
- 0.25 teaspoons Salt
- 2 large Eggs
- 1.25 cups Buttermilk
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 4 tablespoons Unsalted butter (for syrup)
- 0.5 cups Honey
- 2 tablespoons Milk (for syrup)
Instructions
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk together to distribute the dry ingredients evenly.
In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. It's okay if the batter is slightly lumpy; over-mixing will lead to tough pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Adjust the heat as necessary to prevent burning.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven, if desired.
To prepare the buttered honey syrup: In a small saucepan, melt the butter over medium heat. Stir in the honey and milk, and whisk until smooth and heated through. Remove from heat and let it cool slightly before serving.
Serve the warm Pam Cakes with the buttered honey syrup drizzled generously on top. Enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 41.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 214 mg | 5% | |
*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.
