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Loaded Honey Pancakes

The perfect Sunday breakfast - Loaded Honey Pancakes! 


ShortHive Honey Salted Caramel Pancakes



  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter
  • 2 tablespoons ShortHive Honey

Optional toppings:

  • Warmed raspberries
  • Thickened cream
  • Peanut butter
  • Additional ShortHive Honey


  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, beat the egg and then mix in the milk, butter, and ShortHive Honey.
  3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  4. Heat a non-stick pan or griddle over medium heat. Grease lightly with cooking spray or butter.
  5. Use a ladle or measuring cup to pour the batter onto the pan or griddle. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
  6. Flip the pancake over and cook for an additional 1-2 minutes, until golden brown.
  7. Repeat with the remaining batter until all pancakes are cooked.
  8. Serve the pancakes with your choice of toppings, such as warmed raspberries, thickened cream, peanut butter, and additional ShortHive Honey. Enjoy!

Note: You can keep the pancakes warm in a 100°C oven while you cook the rest of the batter.

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