Nut 'n Honey Pancakes Recipe

Name: Nut 'n Honey Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 tablespoons raw peanuts, chopped (divided); 1 cup flour, spoon-sifted; 2 tablespoons sugar (I used dark brown); 1 tablespoon baking powder; 1 teaspoon vanilla powder (or extract); 1 dash salt; 1 dash cinnamon; 1 cup soymilk (or regular milk); 2 tablespoons oil; 2 -4 tablespoons peanut butter; ½ cup honey syrup (or real honey, if you can find it)

Servings: persons

2 -4 tablespoons raw peanuts, chopped (divided)
1 cup flour, spoon-sifted
2 tablespoons sugar (I used dark brown)
1 tablespoon baking powder
1 teaspoon vanilla powder (or extract)
1 dash salt
1 dash cinnamon
1 cup soymilk (or regular milk)
2 tablespoons oil
2 -4 tablespoons peanut butter
½ cup honey syrup (or real honey, if you can find it)

1
Dry-roast the chopped peanuts in a griddle over medium heat until lightly toasted.
2
Set aside to cool.
3
Combine flour, sugar, baking powder, vanilla powder, salt, and cinnamon in a small bowl.
4
Add milk, oil, and half of roasted peanuts; beat with a fork until smooth.
5
Pour batter onto a hot, oiled griddle (in ~1/4-cup increments).
6
Flip quickly when bubbles break the surface, and the edges are a bit stiffened.
7
Cook one minute longer, then transfer to a serving plate.
8
Repeat with remaining batter.
9
As you stack the pancakes, smoothing a thin layer of peanut butter over each cake.
10
When finished, spoon the remaining chopped peanuts over the pancake stack, and douse with honey syrup.
11
Serve warm with a glass of soy milk.
12
Enjoy!

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -4 tablespoons raw peanuts, chopped (divided), 1 cup flour, spoon-sifted, 2 tablespoons sugar (I used dark brown), 1 tablespoon baking powder, and more.

Yes, Nut 'n Honey Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nut 'n Honey Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions