Pam-Cakes With Buttered Honey Syrup

all-purpose flour

sugar

baking powder

baking soda

salt

buttermilk

eggs

butter, melted

Buttered Honey Syrup

Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)


Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.


Perfectly light fluffy and spongy. My go to recipe from now on. Didn’t change anything

When my kids were small I made homemade pancakes frequently, but haven't made them since we became empty nesters; we've become health conscious (white flour and butter you know).  But my husband got a craving for homemade pancakes this morning, so I looked for recipes since it had been so long and I had forgotten the proportions.  I give this recipe 5 stars and my husband said they were the best he had ever had, in fact, he said they were "monumental"!  I can't think of anything to improve on this recipe.  

I always like trying different recipes in search for perfection.  And, I think these are as close to perfect pancakes as you can get.  I use whole buttermilk (not 2%).  Also, I use my Lodge cast iron griddle w/ coconut oil.  

When I read Pam's recipe, I ran to my recipe box to compare her recipe to my grandfather's. He had a small cafe in Montgomery, LA back around 1920. The recipe is exactly the same to the tsp. It is the best pancake recipe ever.  They come out light and fluffy. You can whip them up in no time. This recipe is a keeper for at least another 100 years.

My kids never used to ask for me to cook them anything.  Then I made these!

I accidentally skipped the salt this morning.  Still just as good, minus the extra 2,300 mg of sodium!  Will try it next time with unsalted butter to cut the sodium by a total of 60%.

this is my family's favorite!!!  it's our "go-to" recipe for pancakes and has been since our very first bite!!!  we love, love, love them!!!

These pancakes were just as good as everyone said.  They were easy to make, light and fluffy.  My family really enjoyed them.  I will double the batch the next time I make them and microwave them during the week.

Simple and delicious.  My kids love them!

We LOVE these pancakes -- they always turn out delicious, even when we have leftovers and reheat them the next morning. Perfect recipe -- we are not looking for another!

I think I've died and gone to heaven!!  These are the most delicious pancakes I've ever made (and I've been making them for years).  I will never use another recipe again!

just as good as everyone said, now our favorite pancakes they freeze well if there are any leftovers

I used this recipe to introduce my students to quickbreads- pancakes and explained how the baking soda and powder reacts with the buttermilk making the pancakes light and fluffy. We added cinnamon and vanilla and served them with plain syrup.

The ABSOLUTE BEST pancakes I have ever made. Light and fluffy and soooo delicious.  I will never use another recipe.

I've tried several "from scratch" pancake recipes but none were worth the extra effort over a packaged baking mix until these. YUM! These are fabulous. They are light with a fresh taste. This is the only recipe I will use. I don't like honey so I didn't use the syrup recipe. Also, I use a little less salt. One try and you'll be hooked.

I use this EVERY WEEKEND! We put everything in it, apples with cinnamon and peaches.  Turns out great every time!

This is the very best pancake recipe I've ever tried!  My husband said they were better than any he'd ever had in a restaurant ... that's saying a lot!!!

I make thess about twice a month!  Absolutely fantastic!  I use my own syrup.  Quick and easy recipe.

I misread the recipe and added the honey butter syrup to the batter (I let it cool a few minutes) and they turned out wonderful. I made them for a work party and they were a hit. People were wrapping them around link sausages and eating them plain they were so good. Everyone wanted the recipe!

My new go to rescipe for buttermilk pancakes after 22 years of my favorite. Very light and fluffy.

This was an amazing take on pancakes!  My daughter who is the pickiest eater EVER had 4!  The Buttered Honey Syrup was a bit runny but it was tasted SO AMAZING that no one cared!

Excellent pancakes!  Light, airy, and delicious.  I made the recipe exactly as written. Don't overmix the batter!  Will be using this as my "go to" recipe for pancakes. (They freeze well, also.)

this recipe was so simple and delicious! I actually omitted the egg (it was not needed to hold the pancake together); I susbtituted applesauce in place of the butter for the pancakes since the syrup has butter; I also used plain yogurt in place of the buttermilk and it worked great! yield: 6-8 servings

pam-cakes with buttered honey syrup

Total: 34 minutes

Servings: 10

Cost: $2.06 /serving

Author : MyRecipes

Ingredients

Instructions

Top Similar Recipes from Across the Web

The Original "Pam-Cakes"

Rhubarb cakes with orange syrup rec...

Lemon polenta syrup cakes

Semolina–Lemon Syrup Cakes

Honey Lilac Syrup

Honey Ginger Syrup

Liquid Honey ( aka honey simple syr...

Mike’s Hot Honey Buttered Corn –...

Dutch Honey Syrup (Vanilla Butter S...

Honey and lavender cakes

Chocolate Chip Pancakes with Cinnam...

KATAIFI: SHREDDED PHYLLO WITH NUTS ...

Double Chocolate Cake with Honey-Ro...

Canned Nectarines in Honey Syrup

Whiskey Honey Lemon Cough Syrup

Buttered Tomatoes with Ginger

Buttered leeks with pangritata

Chicken with Buttered Noodles

Iroquois White-Corn Cakes With Mapl...