My Cinnamon Honey Pancakes are the perfect start to any day of the week! These fluffy, healthier pancakes are made with whole wheat flour and are sweetened with honey instead of regular sugar. They have a warm spice and are easy to whip up in less than 30 minutes!
Breakfast was my favorite meal of the day growing up, and pancakes were always my breakfast of choice! Nowadays, I'm more of a brunch person, but I still love pancakes (especially with a honey latte)!
This honey pancake recipe takes classic pancakes up a level with cinnamon, whole wheat flour, and (of course) delicious local honey. They are sweet, filling, and hard to resist!
Enjoy them with fresh fruit and a little extra honey drizzled on top, or load up the stack with butter and maple syrup!
Why You'll Love This Recipe
- It's 4 easy steps and comes together in minutes.
- If you like breakfast recipes with honey, you will adore these sweet, fluffy pancakes.
- The honey flavor is subtle and complimented by the cinnamon, like in my Honey Bun Cookies!
- You probably already have all of the ingredients on hand to make these pancakes with honey!
- It doesn't use any granulated sugar because it's sweetened with honey (like my Honey Banana Bread recipe)!
- Honey is the sole sweetener in this recipe! I like to use local raw, unfiltered honey, like Local Hive Honey!
- Cinnamon adds a warm, sweet spice.
- Whole wheat flour adds extra nutrients in addition to the all purpose flour.
- Whole milk and vegetable oil keep the pancakes moist.
- Baking powder is the key to fluffy pancakes, giving them their rise!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add chocolate chips or fruit (like blueberries or sliced bananas) on top of the pancakes after you've poured the batter onto the pan.
- Mix toasted, chopped walnuts to the batter for extra crunch.
- If you don't have whole wheat flour, substitute an equal amount of all purpose flour.
- I like to use a non-stick skillet for softer pancakes, but frying them in a cast iron skillet will help create golden, crispy edges.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Cinnamon Honey Pancakes
Step 1: In a large mixing bowl, whisk together the all purpose flour, whole wheat flour, baking powder, cinnamon, and salt.
Step 2: In a separate bowl or large measuring cup, mix together the eggs, whole milk, vegetable oil, and honey.
Step 3: Stir the wet ingredients into the dry ingredients until just combined.
Step 4: Pour ¼ cup of the cinnamon honey pancake batter onto a butter-greased skillet (or griddle) over medium-low heat. Cook until edges are baked and lightly brown, flip, and cook until both sides are tan.
Can't choose between pancakes and waffles? Whip up a few fluffy Belgian waffles to serve with these flapjacks!
Expert Baking Tips
- Mixing the wet and dry ingredients together until just combined helps keep the finished pancakes nice and fluffy. Clumpy batter is okay here!
- Pour your batter into a large liquid measuring cup or a bowl with a spout for easy transfer to the pan. Or, use a ladle or ice cream scoop.
- The pancakes are ready to flip onto the other side when the bubbles slow down and the edges look cooked. You can always slip a spatula underneath to lift an edge and peak if the bottom is tan!
The choices are endless! Honey goes super well on these, but you could also top them with a pat of butter, maple syrup, whipped cream, sliced fruit, chocolate chips, cookie butter, or mix and match your favorite toppings!
You should be able to use your favorite measure-for-measure gluten free flour blend. However, this recipe has not been tested with gluten free flour. Please let us know how they turned out in the comments below if you try this!
This also has not yet been tested, but I believe a flax egg would make a good substitution for the egg in this recipe.
Cinnamon honey pancakes are best eaten the day they are made, but you can store them in an airtight container on the counter or in the refrigerator for 1-2 days.
Store fully cooled pancakes in a freezer bag and freeze for up to 1 month. I recommend placing a sheet of wax or parchment paper between each pancake so they don't freeze together. Cook them straight from the freezer in a microwave or toaster when ready to eat.
Easy Cinnamon Honey Pancakes
- Skillet or griddle
- Mixing bowls
- Measuring spoons
- ½ cup all-purpose flour weighed in grams or spooned and leveled
- ½ cup whole wheat flour weighed in grams or spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 large egg room temperature
- ¾-1 cup milk room temperature
- 1 tablespoon vegetable oil or other neutral oil
- 2 teaspoons honey
- In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt.
- In a small bowl or large measuring cup, mix together the egg, ¾ cup milk, vegetable oil, and honey really well.
- Gently whisk the wet ingredients into the dry ingredients just until the flour streaks disappear (there may be clumps and that is okay!). If you prefer thinner batter, add a bit more milk.
- Warm a skillet or griddle to medium-low heat and lightly grease with butter. For each pancake, pour ¼ cup of batter onto the greased skillet and flip once the pancake batter is bubbling and the bottom side is tan. They're done when both sides are golden brown.
- Serve immediately with your favorite toppings. Enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.