Best Cinnamon Honey Pancakes Recipes

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
• Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
• Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
• Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
• Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
• Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
• Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE

Steps:

• Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
• Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
• Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.

CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened. Fold in chocolate chips. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., Combine the syrup ingredients and microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

CINNAMON-HONEY PANCAKES

Steps:

• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
• Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.

SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER

Steps:

• 1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
• 2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
• 3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.

CINNAMON HONEY PANCAKES

Steps:

• In a large mixing bowl, mix the first 4 ingredients. In a medium mixing bowl, mix the rest of the ingredients.
• Pour wet ingredients into the dry ingredients; mix well. Using a 1/4°C measure, pour batter on a hot, greased griddle or frying pan.
• When bubbles form around the edges, flip. Continue frying until lightly browned. Top with butter & your favorite syrup.

CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP

Steps:

• In a bowl,combine 1st four ingredients. Combine next 3 ingredients;add to dry ingredients & mix well. Stir in chocolate chips.
• Pour 1/4 cup batter on a lightly greased HOT griddle. Turn when bubbles form on top. Cook until second side is golden brown. Keep warm.
• Combine syrup ingredients in a 2 cup microwavable safe bowl. Microwave,uncovered,on high until butter is melted and syrup is hot,stirring occasionally. Serve with pancakes

FLUFFY HONEY CINNAMON VANILLA PANCAKES

Steps:

• 1. Preheat griddle to 325°F.
• 2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
• 3. In a medium mixing bowl, combine milk, butter, vanilla extract, honey, and egg.
• 4. Combine both dry and wet ingredients and mix well until pancake batter is smooth.
• 5. Use a 1/4 cup to evenly scoop pancake batter onto griddle.
• 6. When bubbles start to form, pancakes are ready to flip! NOTE: To maintain fluffiness, do NOT flatten pancakes with spatula.
• 7. When both sides of pancakes are golden brown, remove from griddle and place on a plate until ready to serve. Recipe makes about 14 pancakes.