honey buttermilk pancakes


Buttermilk makes these pancakes light and airy. A Leonard family favorite!

Prep Time: 15 Min.
Cook Time: 20 Min.
Yield: 12 5-inch pancakes


  • 2 cups All Purpose Flour
  • 1-1/2 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 tbsp. Wheat Germ
  • Pinch Ground Cinnamon
  • 2 cups Buttermilk
  • 2 tbsp. Honey
  • 2 Eggs
  • 1 cup Peaches, Plums or Nectarines, sliced, or Blueberries
  • 4 tsp. Vegetable Oil


  1. Sift together the flour, baking soda, baking powder and salt. Stir in the wheat germ and cinnamon. In a separate bowl, whisk together the buttermilk, honey and eggs. Pour the buttermilk mixture into the flour mixture and stir just until the ingredients are moistened and free of most lumps. Stir in the peaches or blueberries.
  2. Place a nonstick skillet or griddle over high heat for about 5 minutes. Reduce heat to medium and pour a teaspoon of vegetable oil onto the skillet. Spread it all over the griddle. Spoon a quarter of a cup of batter onto the skillet. Repeat with as many as you can fit on the skillet. Cook the pancakes for 2 to 3 minutes or until golden brown and set. Flip and finish cooking for 2 minutes.
  3. Place the cooked pancakes on a tray and keep warm in the oven while cooking the remaining batter. Use more vegetable oil as needed.
  4. Serve the pancakes drizzled with warm honey or maple syrup.