Honey Whole-Wheat Pancakes with Honey Lime Butter

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Honey Lime Butter:

4 tablespoons (1/2 stick) butter, softened

1/4 cup honey

1 lime, zest finely grated


1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 cups buttermilk

2 eggs

4 tablespoons (1/2 stick) butter, melted, plus more for cooking pancakes

1 tablespoon honey


  1. For the butter: Whisk the butter, the honey, and lime zest in a bowl until smooth, or pulse to combine them in a mini food processor. Refrigerate until ready to serve with the pancakes.
  2. For the pancakes: Whisk together the flours, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Stir the wet ingredients into the dry ingredients until just combined; don't worry about lumps.
  3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter, about 1/4 cup at a time, into the skillet. Cook until the surface is bubbling and the bottom is golden brown, 2 to 3 minutes. Flip each pancake and cook until the bottom golden brown and the pancake is firm, about 2 minutes more. Remove the pancake to a platter and cover with foil. Repeat with the remaining batter, using more butter if necessary. Serve topped with the honey butter.