Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups buttermilk
- 2 tablespoons butter, melted for batter
- 1 egg, lightly beaten
- 1 tablespoon honey
- 2 tablespoons butter, melted for cinnamon swirl
- 0.25 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour for cinnamon swirl
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons butter, extra for greasing pan
- 0.25 cup milk (optional)
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, 2 tablespoons melted butter, egg, and honey until combined.
- Pour wet ingredients into dry ingredients and stir lightly; do not overmix.
- In a smaller bowl, mix brown sugar with 2 tablespoons melted butter for the cinnamon swirl.
- Heat skillet or griddle over medium heat and grease with butter.
- Pour batter for pancakes; spoon cinnamon swirl on top and swirl with a toothpick.
- Cook until bubbles form and edges set, 2–3 minutes, then flip and cook another 2 minutes.
- Serve warm with butter or syrup.
Notes
- Can be made gluten-free by using a gluten-free flour blend.
- Swap plain yogurt for buttermilk if needed.
- Skipping cinnamon swirl and using maple syrup is a quick alternative.
- Prepare dry ingredients the night before to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 241
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg