Total Time
50mins
Prep 30 mins
Cook 20 mins

Perfect for crisp, cool fall mornings.

Ingredients Nutrition

Directions

  1. To make Honey-Cinnamon Topping: Place a small saucepan on low heat; add honey and cinnamon; stir for 1 minute.
  2. Add in butter and stir until melted; keep warm.
  3. To make pancakes: In a big mixing bowl, combine flour, baking powder, spices, and salt; set aside.
  4. In another bowl, whisk the eggs, milk, oil, and honey together; add to the dry ingredients and mix well.
  5. Fold in nuts.
  6. Heat a nonstick griddle or skillet over medium-high heat.
  7. Lightly brush with vegetable oil.
  8. Pour 1/4 cup batter onto griddle for each pancake.
  9. Cook until bubbles form on the surface; flip pancake over and cook until the other side is golden.
  10. Serve warm pancakes with Honey-Cinnamon Topping.

Reviews

(2)
Most Helpful

These were so good! I cut the recipe in half and made 4 big pancakes, also cut the oil in half (only 1 tbsp.) and used 1/4 cup applesauce instead of eggs. I also used more cinnamon in the pancakes, 1.5 tsp for half of the recipe as I also didn't have any coriander on hand and I <3 cinnamon. The syrup went perfect with the pancakes, thanks so much for sharing this recipe!!!!!

Shannon Holmes October 14, 2007

Wonderful flavor! I omitted the coriander & used 3 tsp cinnamon instead since I love cinnamon. It went really well with the honey topping. I only got around twelve small pancakes with the recipe. The batter turned out to be thinner than most pancake batter I'm used to but that didn't affect the great flavor! I tried the batter with & w/o walnuts & both times the taste was good; it's a matter of preference. I used fat free milk, Eggbeaters & replaced the oil with lite cinnamon applesauce as well. Thank you very much for a healthy recipe! — Sep 3, 2005

LUVMY2BOYS September 06, 2005

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