Classic Buttermilk Pancakes with Whipped Honey Cinnamon Butter
These Classic Buttermilk Pancakes are the ultimate breakfast treat, soft and fluffy in the middle with a perfectly crisp and golden exterior. Served warm with homemade whipped honey cinnamon butter and drizzled with maple syrup, they’re a perfect way to start your day or make any morning special.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Buttermilk (sub: apple cider vinegar + milk of choice)
Eggs
Salted butter
Granulated sugar
Vanilla bean paste or extract
Honey
Cinnamon
Why You’ll Love Classic Buttermilk Pancakes with Whipped Honey Cinnamon Butter:
Soft and Fluffy Interior: These pancakes are incredibly soft and fluffy on the inside, creating the perfect texture with every bite. The buttermilk adds a slight tanginess that enhances the flavor and lightness of the pancakes.
Crisp and Golden Exterior: The pancakes have a perfectly crisp, golden exterior that adds a satisfying crunch, making each bite a delightful contrast to the soft, fluffy interior.
Whipped Honey Cinnamon Butter: The homemade whipped honey cinnamon butter adds a rich, sweet, and aromatic topping that perfectly complements the pancakes, giving them an extra layer of flavor and indulgence.
Drizzled with Maple Syrup: A drizzle of pure maple syrup takes these pancakes to the next level, adding a sweet, rich finish that pairs beautifully with the cinnamon butter for a balanced sweetness.
Classic Breakfast Comfort: There’s nothing better than a stack of classic buttermilk pancakes for breakfast. Whether it’s a weekend brunch or a special occasion, these pancakes are a timeless choice for a comforting and satisfying meal.
Perfect for Any Occasion: These pancakes are versatile enough for a casual breakfast, holiday brunch, or even a fun family breakfast gathering. They’re sure to please everyone at the table.
Easy to Make: With simple ingredients and an easy preparation method, these pancakes are quick to whip up, making them the ideal choice for a fast, delicious breakfast or brunch.
Great for Customizing: Feel free to top them with your favorite add-ins like fresh berries, nuts, or chocolate chips. The fluffy pancakes provide the perfect base for any toppings you prefer.
Perfectly Balanced Flavors: The sweetness of the maple syrup and the cinnamon butter balances wonderfully with the tangy buttermilk pancake base, making every bite a well-rounded flavor experience.
Comfort Food at Its Best: These pancakes are the epitome of comfort food. Warm, soft, and satisfying, they’re a delicious way to start the day and make mornings feel extra special.
Tips for Making Giant Classic Buttermilk Pancakes:
Use a Small Pan for Control: To make giant pancakes, use a small pan (e.g., an 8" skillet). This helps you control the size and ensures the pancake cooks evenly. A small pan also makes it easier to create that perfectly crisp exterior.
Grease with Avocado Oil and Butter: Grease the pan with a combination of avocado oil and butter. Avocado oil adds a neutral flavor and prevents sticking, while the butter adds richness and helps achieve a golden, crispy crust.
Use About 1 Cup of Batter: Pour approximately 1 cup of pancake batter into the pan. Spread it evenly across the bottom, making sure it covers the surface and slightly climbs up the sides. This ensures the pancake cooks evenly throughout.
Cook on the Stovetop for 5 Minutes: Cook the pancake on the stovetop over medium heat for about 5 minutes. Watch for bubbles to form all over the surface, and for the edges to start cooking. This indicates that the pancake is ready to be transferred to the oven.
Finish Cooking in the Oven: After cooking the pancake on the stovetop, transfer the whole pan to the oven. Bake at 375°F for 5-7 minutes. This method ensures the pancake is fully cooked through, with a perfectly fluffy center and crispy edges.
Invert and Serve: Once the pancake is done, carefully invert it onto a plate. This will reveal the beautiful golden-brown crust. Serve it warm with whipped honey cinnamon butter and maple syrup for a delicious breakfast experience.
Tips for Making Regular-Sized Classic Buttermilk Pancakes:
Let the Batter Rest for 10-15 Minutes: Allow the pancake batter to rest for about 10-15 minutes after mixing. This gives the flour time to absorb the liquid, which results in a softer, fluffier texture when cooked.
Use a Nonstick or Cast Iron Pan: For the best results, cook the pancakes in a nonstick or cast iron skillet, which helps prevent sticking and ensures even cooking.
Cook for 2-4 Minutes on Each Side: For perfectly cooked pancakes, cook them for 2-4 minutes on the first side. When bubbles form on the surface and the edges start to look set, flip the pancakes and cook the second side for another 2 minutes, or until golden brown.
Control the Heat: Cook the pancakes over medium heat to avoid burning the exterior while ensuring the inside cooks through. If the heat is too high, the pancakes may brown too quickly and remain raw in the center.
Don’t Overcrowd the Pan: For even cooking, avoid overcrowding the pan. Cook one or two pancakes at a time to give each one plenty of space to expand and cook evenly.
Serve Immediately: These pancakes are best served immediately after cooking. Stack them high and top with whipped honey cinnamon butter and maple syrup for a delicious breakfast treat.
How to Store Classic Buttermilk Pancakes with Whipped Honey Cinnamon Butter:
Store at Room Temperature for 1-2 Days: If you plan to eat your pancakes within a couple of days, store them in an airtight container at room temperature. This will keep them soft and fluffy for up to 1-2 days. Be sure to layer them with parchment paper if stacking to prevent them from sticking together.
Refrigerate for Up to 4 Days: To extend the shelf life, refrigerate leftover pancakes for up to 4 days. Place them in an airtight container or wrap them tightly in plastic wrap to keep them fresh. Before serving, reheat them on the stovetop or in the microwave for a quick and easy breakfast.
Freeze for Long-Term Storage: For longer storage, freeze the pancakes in a single layer on a baking sheet for about 1 hour, then transfer them to a freezer-safe bag or airtight container. They’ll stay fresh for up to 2 months. To reheat, microwave individual pancakes for 30-60 seconds or warm them in the oven at 350°F for 10-12 minutes.
Reheat Properly for Freshness: To bring your pancakes back to their warm, soft, and crispy state, reheat them on a skillet over medium heat for 1-2 minutes on each side. Alternatively, pop them in the microwave for about 20-30 seconds or reheat in the oven until warm.
Store Whipped Honey Cinnamon Butter Separately: If you have leftover whipped honey cinnamon butter, store it separately in an airtight container in the fridge. It will keep for up to 1 week. Re-whip the butter before serving to maintain its light and fluffy texture.
Avoid Storing Pancakes with Syrup: Maple syrup and pancakes are best enjoyed fresh, as syrup can make the pancakes soggy if stored together. Always store pancakes separately and add the syrup fresh when serving.
Keep Pancakes Fresh When Prepping Ahead: If you're making pancakes ahead of time for a brunch, store the cooked pancakes in an airtight container, layered with parchment paper. Reheat them before serving, and then top them with fresh whipped honey cinnamon butter and syrup.
FAQs:
Q: How can I make giant buttermilk pancakes?
A: To make a giant buttermilk pancake, use a small pan, like an 8" skillet. Grease the pan with a combination of avocado oil and butter for a rich, crispy exterior. Pour about 1 cup of pancake batter into the pan, spreading it evenly to cover the bottom and slightly up the sides. Cook the pancake on medium heat for about 5 minutes, until you see bubbles form on the surface and the edges begin to cook. Then, transfer the entire pan to a preheated oven at 375°F for 5-7 minutes to finish baking. The pancake will puff up and become perfectly golden and cooked through. After baking, invert the pancake onto a plate and serve with whipped honey cinnamon butter and maple syrup.
Q: What’s the best way to cook regular-sized pancakes?
A: For regular-sized pancakes, let your batter rest for 10-15 minutes before cooking. This resting period allows the flour to absorb the liquid, resulting in softer and fluffier pancakes. Once rested, cook the pancakes on medium heat for 2-4 minutes per side. You’ll know when to flip them when you see bubbles form on the surface and the edges start to look set. Flip them gently and cook for another 2-4 minutes on the second side until golden and crisp.
Q: Why should I let the pancake batter rest?
A: Letting the pancake batter rest for 10-15 minutes allows the flour to fully absorb the buttermilk and wet ingredients, which results in a thicker batter and fluffier pancakes. This step is key to achieving that soft and pillowy texture that makes classic buttermilk pancakes so delicious.
Q: Can I use a different oil for greasing the pan for giant pancakes?
A: While avocado oil is great for its neutral flavor and high smoke point, you can also use other oils like vegetable oil, grapeseed oil, or melted butter to grease the pan. Each will provide a slightly different flavor, but they all work well for creating a crispy, golden exterior.
Q: Do I need to flip the giant pancake?
A: No, you do not need to flip the giant pancake. After cooking the pancake on the stovetop for 5 minutes, transfer the pan to the oven to finish baking. The oven ensures the pancake cooks evenly all the way through without the need for flipping, which helps maintain its fluffy texture.
Q: Can I make these pancakes ahead of time?
A: Yes! You can make the pancakes ahead of time and store them in the fridge for up to 2-3 days. To reheat, place the pancakes on a baking sheet in a preheated oven at 350°F for 5-7 minutes, or reheat them in the microwave for about 30 seconds per pancake. Serve them warm with fresh whipped honey cinnamon butter and maple syrup for the best experience.
Q: How do I know when my pancakes are done cooking?
A: For regular-sized pancakes, the pancakes are done when bubbles form on the surface and the edges appear set. Once flipped, they should cook for an additional 2-4 minutes until golden brown. For a giant pancake, the edges will begin to cook, and the surface will be covered with bubbles, indicating it’s ready for the oven. After finishing in the oven, the pancake should be golden brown and fully cooked through.
Q: Can I use a non-stick pan for cooking these pancakes?
A: Yes, a non-stick pan is perfect for cooking regular-sized pancakes as it helps prevent sticking and ensures an even, golden-brown exterior. For making a giant pancake, a cast-iron or oven-safe skillet works best to ensure the pancake cooks evenly on both sides and can easily be transferred to the oven.
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