Author Notes
Sometimes I find myself short on maple syrup, but my family is requesting pancakes for breakfast (or sometimes lunch... toddlers). Honey is always abundant in my pantry. This pancake recipe is an easy, delicious alternative for those days when the maple syrup has run dry. —Erin Catlin
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Ingredients
- Honey Oat Pancakes
-
3/4 cup
toasted old fashioned rolled oats
-
3/4 cup
white flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1
egg
-
1 cup
buttermilk
-
2 tablespoons
melted butter
-
2 tablespoons
honey
- Honey Butter Syrup
-
1/4 cup
honey
-
2 tablespoons
butter
-
1/4 teaspoon
salt
Directions
- Honey Oat Pancakes
-
Toast the rolled oats until golden and fragrant.
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Whisk the buttermilk, melted butter & honey together.
-
Whisk the egg in a separate bowl.
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Reserve 1/4 of the toasted oats for topping. Mix the remaining toasted oats into the buttermilk mixture.
-
Whisk the egg into the buttermilk mixture.
-
Mix the dry ingredients in a separate bowl.
-
Gently fold the wet ingredients into the dry ingredients.
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Heat a pan to medium and plop about a tsp of butter into it. If it sizzles, add 1/2 cup of the pancake batter.
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Cook 2-3 minutes on each side.
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Serve straight from the pan with the Honey Butter Syrup, toasted oats and additional butter if desired.
- Honey Butter Syrup
-
Place the honey, butter and salt in a small saucepan over medium-low, heat until melted.
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