Extra Thick Homemade Pancakes with Butter and Honey

Look at this tower of pancakes!!!! Hehehe I’m honestly a little proud of this one, these pancakes were whisked really well to get a nice thick and creamy batter, but I also pulled back a little on the liquid compared to a regular pancake recipe so they come out slightly thicker than usual, which means they get a good bit more height to them! I also dusted a few with shredded coconut at the end (it was the end of the bag, might as well use it up, right?), and look, I love coconut, but you’d need way more to really make these coconut pancakes hahaha, so I’m leaving it out of the recipe, but I’ll also add some tips and variations on the notes sections if you want to go down that road!

The toppings here are the classic butter and honey, and okay, yes, I know that sounds a little basic to some people, but I’m a butter and honey person and I have zero regrets about it hahaha. There’s just something about that combo that’s so simple, sweet, and perfectly satisfying. Sometimes the classics are classics for a reason, you know?

These are perfect for a slow weekend morning or brunch when you want something that looks genuinely impressive but is actually really straightforward to pull off. Two servings, about 40 minutes, and you’ve got a stack that’s absolutely worth photographing before you eat it. And if you’re only cooking for yourself, no stress at all, just freeze the leftovers and pop them in the toaster whenever the pancake craving hits. Alright, let’s get to the recipe!

Extra Thick Homemade Pancakes with Butter and Honey

Servings: 2
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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Ohhh you can't really go wrong here! If you want a tall pancake stack this is the recipe for you!

Ingredients

Flour – 200g
Sugar – 1 Tablespoon
Baking Powder – 1 Teaspoon
Salt – A Pinch
Milk – 300ml (Semi-Whole)
Egg – 1 L
Vanilla – 1 Teaspoon (Extract)
Butter – 1 Tablespoon
Butter – For Greasing
Butter – To Taste (Optional)
Honey – To Taste (Optional)

Directions

Heat the milk until lukewarm and add the butter until melted.

Pour the mixture into a stand mixer (or a deep vessel if using an immersion blender), followed by the flour, sugar, baking powder, salt, egg, and vanilla. Whisked everything well until you obtain a thick and creamy mixture.

Let the batter rest for about 10 minutes.
Grease a frying pan with butter and use a large soup spoon or a measuring cup, something you can use to always pour the same amount of batter.

Pour the batter into the pan and let it cook until golden brown and bubbles form on top (you can use a spatula to lift the pancake and check the bottom), flip and cook the other side.
Grease the pan again and repeat the procedure until you have all the pancakes, then serve to your liking, in my case with honey and butter. Enjoy!

Notes & Tips: Note that this recipe comfortably serves 2 people. If I’m making it just for myself, I remove half of the pancakes after they’re cooked, wrap them in plastic wrap, and freeze them. That way, whenever I fancy something sweet, I can just defrost a pancake or put it directly in a toaster or oven, and that’s it!

Don’t skip the 10-minute rest. It gives the baking powder time to activate and hydrates the flour, the result is more tender pancakes. It’s a small step that makes a noticeable difference in the final texture.

Medium-low heat is your friend here. These pancakes are thicker than usual, so they need a bit more time to cook all the way through without burning the outside. Low and slow, no rushing!

Don’t press the pancakes down with the spatula. I know it’s tempting, but please resist hahaha! Pressing them deflates them and you lose all that beautiful height we worked so hard to get.

Like i said these freeze really well! Stack them between layers of parchment paper, wrap in plastic wrap, and freeze. When you want one, just pop it in the toaster or a warm oven and it comes back to life almost like fresh.

Feel free to mix things into the batter! Spices like cinnamon or nutmeg, extracts like almond or orange, orange or lemon zest, cocoa powder, instant coffee, or you can swap the milk out for yogurt or ricotta for an extra creamy result. And the classics always work great too, chocolate chips, raisins, nuts, you name it!

For toppings, butter and honey are my personal go-to, but maple syrup or other syrups are always a solid choice too. You can also go with fresh fruit, jam, whipped cream, chocolate sauce, nuts, shredded coconut, and honestly so much more. The pancake is your canvas, go wild! 😀

This recipe for Extra Thick Homemade Pancakes with Butter and Honey was originally created on BakeAfter.com. Esta receita de Panquecas Altas com Manteiga e Mel foi publicada em português no Iguaria.com.