Cinnamon Honey Pancakes

Sweet and savory, these Cinnamon Honey Pancakes are the perfect blend of flavors to start your day. Moist and fluffy, with a hint of warmth from the cinnamon, they’re a delightful twist on a classic breakfast favorite.

Flavored with a touch of honey, they’re sure to become a new morning obsession!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted unsalted butter
• 1 tablespoon honey
• Vanilla extract, optional

Instructions

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Set aside.

In another bowl, whisk together milk, egg, melted butter, and honey until smooth.

Add vanilla extract if using. Add the wet ingredients to the dry ingredients and mix until just combined.

Do not overmix.

Let the batter rest for 5 minutes. Heat a non-stick skillet or griddle over medium heat.

Grease with butter or cooking spray if necessary.

Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.

Flip and cook for another 1-2 minutes or until golden brown.

Serve warm and enjoy!

Notes

These pancakes will keep for up to 2 days in an airtight container at room temperature or up to 5 days in the fridge.

Freeze for up to 2 months.

Simply toast or microwave to reheat.

For an extra crispy pancake, chill the batter in the fridge for 30 minutes before cooking.

If using vanilla extract, start with a small amount (about 1/4 teaspoon) and adjust to taste.

For a stronger cinnamon flavor, use 1.5 teaspoons.

To prevent overmixing, stop mixing as soon as the wet and dry ingredients are combined.

Don’t over-rest the batter, as it can become too thick.

Nutrional Value

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 4.5g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 4g