Do you have a non-stick pan? If yes, then you absolutely cannot miss this honey butter pancake recipe! No oven is needed, and the steps are incredibly simple—perfect for beginners or anyone who wants a fuss-free breakfast.
All the ingredients are common and easy to find at home, so you don’t need to hunt for anything special.
This has become my absolute go-to recipe for satisfying those classic pancake cravings.
Why? Because it consistently delivers pure comfort on a plate.
The pancakes themselves are the true star – incredibly soft, light, and fluffy, with a tender crumb that practically melts in your mouth.
Why You’ll Love This Recipe
- These pancakes are incredibly fluffy and soft thanks to the low-gluten flour and baking powder.
- The butter and honey elevate the flavor without overpowering the natural egg and milk aroma.
- Simple ingredients, straightforward steps, and minimal fuss, yet you get a breakfast that feels indulgent.
- You can easily customize the pancakes by adding matcha, cocoa, or fruit for different flavors.
Ingredients and Substitutions
- Cake flour – I recommend low-gluten cake flour for soft and tender pancakes. Avoid all-purpose or bread flour, or the pancakes will be denser and chewier.
- Baking powder – Fresh baking powder is essential for a fluffy rise. If it’s old or expired, your pancakes may turn out flat.
- Eggs – Medium-sized eggs add moisture and binding. Beaten eggs are used directly in the batter.
- Milk – Enhances the pancake’s creaminess and balances the batter. Water can be used in a pinch, though flavor will be lighter.
- Granulated sugar – Adjust to taste. I usually use 50g for a mildly sweet pancake, but reduce slightly for a less sweet version.
- Butter – Melted butter enhances aroma and texture. Ensure it’s cooled if melted to prevent cooking the eggs.
- Lemon juice – Helps balance sweetness and reduce eggy odor. White vinegar can be substituted.
How to Make Honey Butter Pancakes
Step 1: Melt the Butter
Microwave method: Place 10g butter in a microwave-safe bowl and heat on medium-low for 20–30 seconds. Stir until fully melted and cool to room temperature.
Double boiler method: Place butter in a small heatproof bowl over simmering water. Heat for 30 seconds–1 minute, stir until melted, and cool.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 200g cake flour, 50g sugar, and 10g baking powder. Whisk thoroughly to remove lumps.
Step 3: Add Wet Ingredients
Add 2 eggs directly into the dry ingredients.
Pour in 165g milk, cooled melted butter, and 10g lemon juice.
Whisk until fully combined, with no visible separation.
Step 4: Strain the Batter
Use a fine sieve to filter the batter once, removing lumps and air bubbles. This ensures ultra-smooth, tender pancakes.
Step 5: Cook the Pancakes
Preheat a non-stick pan over low heat until warm to the touch.
Pour about 100g of batter per pancake. Let it naturally form a round shape.
Cook until bubbles appear on the surface and edges slightly set (2–3 minutes), then gently flip.
Cook the other side 1–2 minutes until golden and springy when pressed lightly.
Step 6: Serve
Stack pancakes on a plate.
Add a small piece of butter on top to melt from residual heat and drizzle with honey. Serve immediately.
Tips & Tricks
- Fluffy pancakes: Do not overmix the batter; fold just until dry ingredients disappear.
- Non-stick cooking: Always cook on low heat to prevent burning and uneven cooking.
- Flavor upgrades: Add matcha, cocoa, or fruit to the batter for a fun twist.
- Storage: Room temperature 1–2 days, refrigerated 3–4 days. Reheat briefly to restore softness.
- Batter make-ahead: Can be refrigerated overnight. Bring to room temperature before cooking.
Soft & Buttery Pancakes — My Go-To Easy Breakfast Recipe
Ingredients
Pancake Batter
- 200 g cake flour / low-protein flour
- 10 g baking powder
- 50 g fine granulated sugar
- 2 medium eggs
- 165 g milk
- 10 g butter melted and cooled
- 10 g lemon juice
For Serving
- Softened butter
- Honey
Instructions
Step 1: Melt the Butter
- Microwave method: Place 10g butter in a microwave-safe bowl and heat on medium-low for 20–30 seconds. Stir until fully melted and cool to room temperature.
- Double boiler method: Place butter in a small heatproof bowl over simmering water. Heat for 30 seconds–1 minute, stir until melted, and cool.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine 200g cake flour, 50g sugar, and 10g baking powder. Whisk thoroughly to remove lumps.
Step 3: Add Wet Ingredients
- Add 2 eggs directly into the dry ingredients.
- Pour in 165g milk, cooled melted butter, and 10g lemon juice.
- Whisk until fully combined, with no visible separation.
Step 4: Strain the Batter
- Use a fine sieve to filter the batter once, removing lumps and air bubbles. This ensures ultra-smooth, tender pancakes.
Step 5: Cook the Pancakes
- Preheat a non-stick pan over low heat until warm to the touch.
- Pour about 100g of batter per pancake. Let it naturally form a round shape.
- Cook until bubbles appear on the surface and edges slightly set (2–3 minutes), then gently flip.
- Cook the other side 1–2 minutes until golden and springy when pressed lightly.
Step 6: Serve
- Stack pancakes on a plate.
- Add a small piece of butter on top to melt from residual heat and drizzle with honey. Serve immediately.
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