This healthy honey flapjack recipe is a wholesome breakfast, lightly sweetened with local honey. Make these whole wheat buttermilk pancakes now!

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This healthy honey flapjack recipe makes fluffy, slightly sweet buttermilk pancakes that the whole family will love.

It’s no secret that I love pancakes. 

And while I like to play around with less traditional flavors, like these Matcha Pancakes, sometimes you just need a tried and true buttermilk flapjack recipe. 

These healthy honey flapjacks are made with whole wheat flour, buttermilk, honey, and a pinch of cinnamon. 

And as a result, they have a hearty yet warming flavor that just feels cozy and comforting.

If you want to transport your taste buds to a cozy log cabin or on a snowy weekend morning, you’ll love these whole wheat buttermilk pancakes. 

Why you’ll love this recipe

• Fluffy yet hearty. 
• Made with pantry staples. 
• Lightly sweetened with honey. 
• Leftovers can be frozen. 

These whole wheat buttermilk pancakes are topped with honey rather than maple syrup 

While I’m sure maple syrup would be delicious, I really encourage you to try these with a drizzle of honey on top instead. 

Unlike maple syrup, which can be a bit overpowering, honey has such a delicate flavor that pairs so well with the hearty white whole wheat flour and spicy nutmeg. 

What are the health benefits of honey? 

Speaking of honey, did you know that September is National Honey Month? 

In addition to being a tasty way to sweeten your breakfast or tea, honey has unique health properties. These include:

• Rich in antioxidants. 
• May help lower LDL (bad) cholesterol levels. 
• Is effective for treating a cough. 
• Has antibacterial properties, which when used in a DIY facial can help treat acne. 

Of course, the benefits of honey will also depend on how processed your honey is. When possible, try to buy local honey. 

>>For more information on the health benefits of honey along with the differences between local and raw, be sure to check out my honey ingredient guide.

Ingredients used to make this healthy honey flapjack recipe

These healthy honey flapjacks are made with just a handful of wholesome ingredients. 

• White whole wheat flour: White whole wheat is just as nutritious as regular whole wheat flour, but it’s made with a type of wheat that’s softer. I prefer it in baking as it results in a lighter texture and flavor. You can find it in most stores or buy it online. You can also use all-purpose, regular whole wheat, or a combination of the two if you don’t have white whole wheat flour at home.
• Nutmeg: It can be tempting to leave this out, but trust me on this. Nutmeg has a warming, spicy, slightly floral flavor that goes so well with the honey. 
• Baking soda and powder: Yes, you need both. If you only use baking soda, all the acid from the buttermilk would be neutralized and the tangy flavor would be gone. By using baking powder as well, it allows for enough lift and browning without losing the tang of the buttermilk. 
• Honey: If possible, use a flavorful local honey. 
• Eggs: You’ll need 2 large eggs to help with the lift and structure of this recipe. 
• Buttermilk: I love buttermilk as it helps create fluffy pancakes that also have a tangy flavor, reminiscent of diner-style flapjacks. 
• Vanilla extract Just a splash! You can also use almond extract instead, just reduce the amount to ¾ teaspoon. 

For greasing your skillet, you’ll also need butter or non-stick cooking spray. 

What can I use if I don’t have buttermilk?

If you don’t have buttermilk you can use 1 tablespoon of lemon juice or apple cider vinegar per 1 cup of regular milk (or a non-dairy milk alternative). 

For this recipe, stir 2 cups of milk/milk alternative with 2 tablespoons of apple cider vinegar or lemon juice in a small bowl. Let the mixture sit for 10 to 15 minutes. 

Can buttermilk pancakes be made vegan? 

Yes, you can make vegan buttermilk pancakes by making your own vegan buttermilk and using a flax or chia egg. 

For the buttermilk, combine your milk alternative of choice with apple cider vinegar or lemon juice as described above. 

For the flax or chia egg, simply combine 1 tablespoon of flaxseed meal or 1 tablespoon of chia seeds with 2.5 tablespoons of water. Allow the mixture to thicken for 5 minutes. 

Tips for making fluffy pancakes 

Always end up with flap and dense pancakes? Here are a few key tips to keep them on the fluffy side. 

• Don’t overmix your batter. To help with this, I like to make a well in my dry ingredients that I pour the wet ingredients into. Once added together, only mix until the ingredients are just combined. The batter shouldn’t be perfectly smooth! A few lumps are not only okay, but actually preferred. 
• Allow the batter to sit for 5 to 10 minutes before cooking. I find letting the batter rest does result in a thicker, fluffier stack. However, if you don’t have the time, feel free to skip this step. 
• Don’t over-grease your skillet. While you don’t want your batter to stick, using too much butter or cooking spray can also cause your batter to spread out too much and not rise as much as you’d like. 
• Avoid patting with a spatula. The combination of ingredients and amount of mixing can affect the amount of air in your batter. So don’t ruin all that work by then patting down your pancakes with a spatula while they cook. Patting them down may help them cook faster, but it will also break some of those nice air bubbles too, resulting in denser, flatter flapjacks. 

What to serve with healthy honey flapjacks

You can certainly eat a stack of these healthy honey flapjacks on their own. But for more filling power, here are some ideas to boost the protein and/or nutrient content of your breakfast: 

• Fresh fruit.
• Homemade turkey sausage. 
• Plain Greek yogurt. 
• Scrambled or healthy “basted” eggs. 
• Sweet Potato and Spinach Egg Cups

How to freeze and reheat leftover pancakes

Love flapjacks but are short on time? Spend 30 minutes one day whipping up a batch of these honey flapjacks, then freeze them for later! 

This way you have the convenience of frozen pancakes, but with the quality of homemade. 

Here’s how to freeze homemade pancakes: 

1. Allow the pancakes to cool to room temperature.
2. Place pancakes on a baking sheet in a single layer and freeze for 30 minutes (you may need to do a few batches depending on the size of your freezer). 
3. Transfer the frozen pancakes to a large freezer-safe bag. Freeze for up to 3 months.

How to reheat frozen flapjacks:

• Microwave one frozen pancake for 1 minute. 
• OR, place a frozen pancake in the toaster for a crispier texture. 

More healthy flapjack recipes to try 

Looking for more healthy pancake recipes? Be sure to try these Healthy Toast favorites: 

• Sourdough (overnight recipe) 
• Whole Grain Matcha 
• Super Fluffy Greek Yogurt and Blueberry 
• Whole Grain Chocolate Chip
• Greek Yogurt Funfetti 

If you tried this Healthy Honey Flapjack Recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!

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Print Recipe

Healthy Honey Flapjack Recipe

This healthy honey flapjack recipe is a wholesome breakfast, lightly sweetened with local honey. Your family will love these whole wheat buttermilk pancakes.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Keyword: Healthy Buttermilk Pancakes, Healthy Honey Flapjack Recipe, Whole Wheat Buttermilk Pancake Recipe

Servings: 4

Calories: 362kcal

Ingredients

• 2 cups (226 grams) white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs lightly beaten
• 2 cups buttermilk
• 2 tablespoons local honey
• 1 teaspoon vanilla extract
• Extra honey for topping

Instructions

• In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
• In a medium bowl, whisk together the eggs and buttermilk. Once combined, stir in the honey and vanilla extract.
• Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Mix until just combined, but not over-mixed. It’s totally okay to have a few clumps of flour.
• Heat a griddle or large skillet over medium heat and lightly grease with butter or non-stick cooking spray.
• Once the surface is hot, use a ¼ measuring cup to drop the batter onto the skillet or griddle. Cook until the edges of the pancakes look set and the bubbles that have formed on top start to pop. Quickly flip each pancake and cook for another 1 minute, or until lightly browned. Transfer cooked pancakes to a foil-covered plate and repeat with remaining batter.
• Divide pancakes between 4 servings, and drizzle each serving with 1 to 3 teaspoons of extra honey. Option to serve with fresh fruit or a protein on the side.

Notes

Nutrition for ¼ of recipe (with 1 teaspoon of extra honey on top): 362 calories, 5 grams fat (1 gram saturated), 63 grams carb, 8 grams fiber, 20 grams sugar, 15 grams protein.

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