Best Honey Pancakes Recipes

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BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 30m

Yield 12 pancakes (4 servings)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows
Cinnamon Maple Syrup, recipe follows
Confectioners' sugar, for garnish
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 to 3 cinnamon sticks

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



Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 2h12m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

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



Cinnamon Oatmeal Pancakes with Honey Apple Compote image

Oats have a tendency to get gummy in pancakes, but when they're blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Lowfat milk saves calories and leaves room for melted butter in the batter. The apple compote takes the place of syrup and is sweetened by unrefined natural sugars.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups apple cider
1 tablespoon honey
2 Golden Delicious apples, peeled and cut into 1/2-inch chunks
3/4 cup whole wheat flour
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup lowfat (1-percent) milk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon canola oil

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



Chocolate Chip Pancakes with Cinnamon Honey Syrup image

This is a great breakfast for special days, but it mixes up so fast that it's perfect for busy mornings as well. -LeeAnn Hansen, Kaysville, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
1/4 cup canola oil
1/2 cup miniature chocolate chips
CINNAMON HONEY SYRUP:
1 cup honey
1/2 cup butter, cubed
1 to 2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 702 calories, Fat 33g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1003mg sodium, Carbohydrate 99g carbohydrate (64g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP



Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups clover honey
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1/4 teaspoon kosher salt or coarse sea salt
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus for the pan
2 tablespoons clover honey
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest, plus for garnish
1 1/2 to 1 3/4 cups buttermilk
3/4 cup lightly toasted pistachios, coarsely chopped
3 ounces semisweet chocolate, finely chopped
Confectioners' sugar, for dusting
Fresh mint leaves, for garnish
Pomegranate seeds, for garnish

Steps:

  • For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
  • For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
  • Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
  • Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
  • To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)



Honey Butter Syrup (Goes Great on Pancakes!) image

This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.

Provided by Missmagill

Categories     Sauces

Time 10m

Yield 2 tbsp, 6 serving(s)

Number Of Ingredients 5

1/2 cup butter (1 stick)
3 -4 tablespoons honey
1 tablespoon milk
1 pinch cinnamon
1 pinch nutmeg

Steps:

  • Melt butter in a pot on the stove.
  • Remove from heat and transfer to a bowl.
  • Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
  • Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).

Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER



Cornmeal Pancakes with Honey-Pecan Butter image

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Fry     Kid-Friendly     Pecan     Cornmeal     Fall     Honey     Sour Cream     Bon Appétit     Small Plates

Yield Makes about 10

Number Of Ingredients 17

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

Steps:

  • Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
  • Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
  • Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

CINNAMON-HONEY PANCAKES



Cinnamon-Honey Pancakes image

Spiced cinnamon flavor and honey combine in these quick and easy, kid-friendly pancakes that will make your mornings a little sweeter.

Provided by zechdc

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
2 ½ tablespoons white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup milk
2 eggs
2 teaspoons vanilla extract
3 tablespoons butter, divided
3 tablespoons honey, or to taste

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.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 49.5 g, Cholesterol 120.8 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 7.1 g, Sodium 948.1 mg, Sugar 24.2 g

SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER



Sweet-Potato Pancakes with Honey-Cinnamon Butter image

Categories     Cake     Dairy     Egg     Potato     Breakfast     Brunch     Vegetarian     Kid-Friendly     Sweet Potato/Yam     Honey     Cinnamon     Cookie     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

For the honey-cinnamon butter
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoon ground cinnamon
For the sweet-potato pancakes
2 large eggs
1 cup buttermilk, plus more if necessary
2 1/2 tablespoons vegetable oil
1 cup store-bought pancake mix
1 small pinch ground nutmeg
1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups)

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.

HONEY WHOLE WHEAT PANCAKES



Honey Whole Wheat Pancakes image

Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.

Provided by Ekeller

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

1 ¼ cups whole wheat flour
2 teaspoons bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk, or more as needed
1 large egg
1 tablespoon honey
cooking spray

Steps:

  • Mix flour, bran, baking powder, and salt together in a bowl.
  • Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
  • Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
  • Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g

HONEY PANCAKES



Honey Pancakes image

Bee sweet to your family with delicious honey pancakes! They'll love the honey-cinnamon syrup, too.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 12

Number Of Ingredients 7

3/4 cup honey
1/2 cup butter or margarine
1/2 teaspoon ground cinnamon
2 cups Original Bisquick™ mix
1 cup milk
2 tablespoons honey
1 egg

Steps:

  • In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
  • Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

Nutrition Facts : Calories 245, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg

PAULA DEEN/BOBBY'S WHOLE WHEAT & HONEY PANCAKES WITH HONEY B



Paula Deen/Bobby's Whole Wheat & Honey Pancakes With Honey B image

This recipe is from Paula Deen's The Deen Family Cookbook. I love the lime zest in the honey butter...something I never would have thought to combine. This is a nice hearty pancake with a touch of sweetness from the honey. For the buttermilk, I threw in a splash of vinegar to the milk, but you could also use sour milk. The only thing I'd do differently is use less butter in the skillet because it almost made the first couple pancakes look fried, but maybe that's the Paula Deen point. Serving size is Paula Deen's estimation.

Provided by AmyZoe

Categories     Breakfast

Time 30m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, softened
1/4 cup honey
lime zest, finely grated from 1 lime
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups buttermilk
2 eggs
4 tablespoons butter, plus more for cooking
1 tablespoon honey

Steps:

  • To make the honey butter, whisk the butter, honey, and lime zest in a bowl until smooth or pulse to combine in a mini food processor.
  • To make the pancakes, whisk together the flours, baking soda, salt, and cinnamon in a bowl.
  • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
  • Stir the wet ingredients into the dry ones until just combined. Don't worry about the lumps.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter (about 1/4 cup at a time) into the skillet.
  • Cook until the surface is bubbling and the bottom is golden brown (about 2 to 3 minutes).
  • Flip each pancake and cook until the bottom is golden brown and the pancake is firm (about 2 minutes more).
  • Cover the pancakes with foil and repeat with the remaining batter, using more butter if necessary.
  • Serve topped with honey butter.

PARSNIP PANCAKES WITH HONEY & MUSTARD DRESSING



Parsnip pancakes with honey & mustard dressing image

An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 20

1 tbsp vegetable or sesame oil
5 curry leaves
1 tsp brown mustard seeds
1 green chilli , deseeded and finely chopped
½ tsp ground turmeric
1 tsp fresh grated ginger
250g Greek yogurt , whipped
1 tbsp honey
175g parsnips , grated
1 tsp cumin seeds
2 green chillies , deseeded and finely chopped
1 tsp fennel seeds (optional)
1 tsp ground coriander
½ tsp ground turmeric
1 tsp baking powder
100g gram (chickpea) flour
50g semolina
small onion , finely chopped
1 tsp grated ginger
3-4 tbsp vegetable oil , for frying

Steps:

  • To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
  • To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
  • About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.

Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.46 milligram of sodium

APRICOT PANCAKES WITH HONEY BUTTER



Apricot pancakes with honey butter image

Perfect pancakes for a leisurely brunch and healthier than most bought versions

Provided by Good Food team

Categories     Brunch, Dessert, Side dish, Treat

Time 20m

Yield 12-16

Number Of Ingredients 9

100g butter , softened
2 tbsp clear honey
140g self-raising flour
pinch bicarbonate of soda
25g caster sugar
1 egg
150ml milk
handful ready-to-eat dried apricots , finely chopped
oil , for frying

Steps:

  • For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
  • Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
  • Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve

Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium

HONEY WHEAT PANCAKES



Honey Wheat Pancakes image

Even my kids love these wholesome pancakes! The thick and tender pancakes have a delightful hint of honey and cinnamon that you'll love. -Martina Bias, Belleville, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 12 pancakes.

Number Of Ingredients 10

1-1/2 cups reduced-fat biscuit/baking mix
1/2 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1-1/2 cups buttermilk
1 medium ripe banana, mashed
2 tablespoons honey
Assorted fresh fruit and/or maple syrup, optional

Steps:

  • In a small bowl, combine the first five ingredients. Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with fruit and/or syrup if desired.

Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 502mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

APPLE-MOLASSES PANCAKES WITH HONEY BUTTER



Apple-Molasses Pancakes with Honey Butter image

Provided by Food Network

Categories     dessert

Yield Makes about 16 pancakes; serve

Number Of Ingredients 11

3 tart apples such as Granny Smith, peeled, cored, and grated
1 egg, lightly beaten
4 tablespoons unsalted butter, melted, plus 1 tablespoon butter for the skillet
2 tablespoons dark molasses
1 1/2 cups milk
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
4 tablespoons unsalted butter
1 cup pure honey

Steps:

  • Make the pancakes: In a large bowl, combine the apples, egg, melted butter, and molasses. Stir in the milk.
  • In another bowl, whisk together the baking soda, baking powder, salt, and flour.
  • With a whisk or dinner fork, stir the dry ingredients into the wet until just combined. Don't overdo it! There should be some lumps.
  • In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium-low heat. Swirl the butter around the pan, entirely covering it. Using a 1/4-cup measuring cup, pour 3 portions of batter into the skillet. Cook for 3 or 4 minutes, or until broken bubbles appear. Use a metal spatula to turn the cakes and cook for another 1 1/2 to 2 minutes, or until a crisp surface is achieved. Keep the pancakes warm on a platter in a preheated 200 degrees F oven while repeating to cook the remaining batter.
  • Make the butter: In a small saucepan, melt the butter with the honey over very low heat. Serve the pancakes and honey butter hot.

OAT PANCAKES WITH RASPBERRIES AND HONEY



Oat Pancakes with Raspberries and Honey image

If you promise pancakes to an 8-year-old, these are decidedly not the pancakes they will have in mind, though this doesn't mean they aren't for the rest of us. Think of them rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I've made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavor. This leads me to think this could be good with a wee nip of whisky somewhere in the mix and, in deference to the great Hibernian dessert, Cranachan, a dollop of whipped cream. The lack of flour means that they are gluten-free (though because of cross-contamination where they are made, you should look for porridge oats that say as much on the packet, if this is crucial). And while you can use regular full-fat milk, I much prefer oat milk, which richly enhances their flavor, as well as making them dairy-free for those for whom that is a concern. Though in which case, banish all thought of the whipped cream now.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 pancakes

Number Of Ingredients 10

150 grams (5.3 ounces) runny honey
150 grams (5.3 ounces) frozen raspberries (or fresh)
100 grams (3.5 ounces) porridge oats, preferably organic (not instant)
1/4 teaspoon flaked sea salt
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
100 milliliters (3.5 ounces) oat milk
1 egg
1 teaspoon vanilla bean paste or 1 teaspoon extract
1 teaspoon sunflower oil

Steps:

  • Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn't take more than 3 minutes or so. Take the pan off the heat.
  • Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground.
  • Tip into a bowl and stir in the baking powder and cinnamon.
  • In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
  • Pour 1/2 a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of paper towel, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you've cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
  • Serve immediately--the oats carry on drinking up liquid, and the pancakes will dry on standing--with the warm raspberry honey poured on top.

CINNAMON HONEY PANCAKES



Cinnamon Honey Pancakes image

Make and share this Cinnamon Honey Pancakes recipe from Food.com.

Provided by MARIA MAC

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups flour
3 tablespoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
2/3 cup honey
1 1/2 cups milk
1/4 cup vegetable oil

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.

Nutrition Facts : Calories 689, Fat 20.2, SaturatedFat 4.8, Cholesterol 105.8, Sodium 320.9, Carbohydrate 115.8, Fiber 5.3, Sugar 47, Protein 14.6

PANCAKES WITH BLOOD ORANGE HONEY SAUCE



Pancakes With Blood Orange Honey Sauce image

Pancakes with Blood Orange Honey Sauce Garnished with Strawberries. Could be served for breakfast or desert. Makes up to 12 pancakes which are 1/4 cups in size each or 4 very large pancakes. Created for RSC #11.

Provided by Chef floWer

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup honey
1/2 cup blood orange juice, strained
1 1/2 teaspoons cornstarch or 1 1/2 teaspoons cornflour
1 tablespoon butter
8 ounces fresh strawberries, quarter
1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder, sifted
1/2 teaspoon salt, sifted
1 tablespoon white sugar, sifted
1 egg
3 tablespoons butter, melted and slightly cooled
1 1/2 cups milk
cooking spray, for pan

Steps:

  • Blood Orange Honey Sauce: In small saucepan, add honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended.
  • Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat.
  • Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready.
  • Pancake: In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the centre of the bowl with the dried ingredients.
  • Add the egg in centre of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth).
  • Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat.
  • Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light.
  • To assemble: Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce.
  • Enjoy.

PANCAKES WITH ORANGE HONEY BUTTER



Pancakes with Orange Honey Butter image

Whenever I ask my family what they want for breakfast, they invariably ask for these pancakes. Not only are they light and fluffy, but my homemade orange butter adds a special sweet flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 12

1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
3 large eggs, lightly beaten
2 tablespoons canola oil
1 tablespoon honey
ORANGE HONEY BUTTER:
1/2 cup butter, softened
1/3 cup honey
2 tablespoons orange juice concentrate

Steps:

  • In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.

Nutrition Facts :

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