Pancakes are a breakfast staple in our household. To keep things interesting, I am always developing new recipes. I love these easy, delicious pancakes served with Honey Butter Syrup. Great for those days when someone forgot to pick up the maple syrup!
On this particular day, I decided to experiment with making butter pats using cookie cutters. I pressed slightly warmed butter into the cookie cutters and froze them. It was really difficult to pop the butter out. I would suggest putting plastic wrap between the butter and mold and refrigerating them. I can’t say for sure, but I think it would work better. Totally worth the effort, a cute butter pat gives your plate a whimsical wow factor!
Honey Oat Pancakes
Prep time
Cook time
Total time
Author: Erin Catlin
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
- ¾ cup toasted oats (reserve ¼ cup)
- ¾ cup white flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 egg
- 1 cup buttermilk
- 2 tbsp honey
- 2 tbsp melted butter
- Honey Butter Syrup:
- ¼ cup honey
- 2 tbsp butter
Instructions
- for the Honey Butter Syrup, place the ¼ cup honey and 2 tbsp of butter into a sauce pan on med-low to melt
- toast the oats until golden
- while oats are toasting, whisk melted butter & honey into buttermilk
- add the toasted oats to the buttermilk mixture, reserve ¼ cup of the toasted oats for topping
- whisk the egg (I always remove the chalazae, but it is not necessary in this recipe)
- mix the dry ingredients
- whisk the egg into the buttermilk mixture
- fold dry ingredients into buttermilk mixture
- let the batter rest for a few minutes while your pan heats up to medium
- melt about a tsp of butter in your pan, plop ½ cup of the batter into the hot pan
- cook about 2-3 minutes on each side
- top the hot pancakes with the Honey Butter Syrup, toasted oats & extra butter if desired
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