Breakfast
Fluffy Pancakes with Honey Butter
Tall buttermilk pancakes crowned with a slow-melting slick of whipped honey butter.
Photo by Luke Pennystan on Unsplash
A great pancake is a small act of engineering: enough gluten to hold, enough air to lift, enough fat to stay tender at the edges.
Ingredients
Resting the batter gives the flour time to hydrate and the baking powder time to wake up. It also gives you a window to whip the honey butter, which melts into glossy pools across the stack.
Serving notes
Serve immediately with strong coffee, berries, and warm maple syrup. Pancakes wait for no one.
How to make it
- 1
Whisk dry ingredients. In another bowl, whisk buttermilk, eggs, and melted butter.
- 2
Fold wet into dry until just combined - lumps are fine. Rest the batter 10 minutes.
- 3
Whip softened butter with honey and a pinch of salt until pale and cloud-like.
- 4
Cook 1/4-cup scoops on a medium griddle until bubbles set at the edges, then flip and cook 1 minute more.
- 5
Stack tall, crown with honey butter, and serve at once.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers reheat beautifully with a splash of pasta water.
Reviews
What cooks are saying
Reader notes
Made this on a Tuesday and my whole family went quiet at the table. The highest compliment.
Really lovely. I added a pinch of chili flakes for heat and it worked beautifully.
The instructions were clear and the timing was accurate.
This tasted like something from a little neighborhood trattoria. Simple, cozy, and very repeatable.
I appreciated the exact visual cues. Mine came out right on the first try.
