These Lavender Pancakes with Lavender Honey are beautiful, floral, and delicious! Fluffy pancakes with lavender and lemon zest topped with honey infused with more lavender. This recipe will make breakfast delicious and way more interesting!
I LOVE lavender. No really, it's one of my favorite scents and flavors. Not everyone thinks of lavender when they think of cooking or baking but I'm telling you it adds such a unique flavor you must try like in my Lavender Madeleines and my Lemon Lavender Cupcakes.
I use dried lavender buds in a lot of my recipes but be careful, they pack quite a lot of flavor. You don't need much of these tiny little buds full of flavor to create a wonderful dish.
Why I Love This Recipe
I love these Lavender Pancakes because of the unique flavor and sophisticated element they bring to breakfast. But don't worry, these are kid-approved as well so everyone will love them!
Homemade pancakes are pretty easy to make and for some reason, taste better than the pre-made mix. Don't get me wrong, you can make these from a box mix, but the homemade version is always something special.
Key Ingredients For This Recipe
- All-Purpose Flour: AP flour is the most common flour in most households and gives these pancakes their structure.
- Baking Powder: Baking powder helps these pancakes get nice and fluffy.
- Salt: A little bit of salt enhances the other flavors. If you use salted butter, there is no need to add the salt.
- Brown Sugar: Brown sugar adds molasses flavor to the pancakes for even more flavor depth. Brown sugar also has moisture to give the pancakes the ideal texture.
- Dried Lavender Buds: Make sure you use culinary-grade lavender for the best flavor.
- Unsalted Butter: Butter adds richness to the pancakes and makes them tender. If you use salted butter, you can omit the salt.
- Egg: An egg will act as a binder for the pancakes and provide structure and moisture.
- Milk: Milk adds even more moisture to these pancakes so they aren't dry.
- Honey: I like to use honey on these pancakes instead of syrup. The floral element from the lavender and the honey is the perfect combination. You can substitute regular syrup for the honey.
How to Make Lavender Pancakes
In a large mixing bowl, sift together the flour, baking powder, salt, and brown sugar. Add the lavender buds and whisk to combine everything.
Add the egg, milk, melted butter, and lemon zest to the dry ingredients and whisk again to mix everything together until the batter is smooth.
Heat the griddle over medium-high heat. Use non-stick spray or butter to grease the griddle. Once the griddle is hot, pour the batter in the middle to make a 6-8" pancake. Once you see bubbles popping on the surface and all over the pancake, flip it and cook on the other side.
How to Make Lavender Honey
This is a very simple process. You should do this step first so that your lavender honey is infused with as much flavor as possible. You can even do this step a day ahead.
Warm the honey in a saucepan over low heat, only to 100º. Remove from the heat and stir in the dried lavender buds. Allow the honey to infuse with the lavender as it cools.
Strain out the buds if you want before serving. I leave them in because you can eat them and it looks good.
Is All Lavender Edible?
Yes, all lavender is technically edible. However, I highly recommend culinary lavender because it has the best taste and is sweeter than regular lavender which is more bitter.
If you are buying dried lavender at the grocery store, it's most likely culinary, but it doesn't hurt to double-check. Culinary lavender is available online or you can also grow your own. Check your local nursery!
Tools to Make Amazing Pancakes
Expert Tips for This Recipe
- Balance the Lavender Flavor: Lavender is a strong flavor, so son't overdo it. If desired, start with a small amount and adjust to taste. A little goes a long way.
- Sift Dry Ingredients: Sifting the dry ingredients ensures they are well combined and prevents lumps in the batter.
- Don't Overmix: Only mix the batter until combined as overmixing can lead to tough pancakes. A few lumps in the batter are fine.
- Preheat Your Griddle or Pan: Make sure your pan is pre-heated before pouring the pancake batter. This helps with even cooking and prevents sticking.
- Use the Right Pan: A non-stick skillet or griddle is ideal for this recipe and the pancakes will be easier to flip.
- Flipping Technique: Use a large spatula to flip the pancakes. Do not to press them down, as this can make them denser (no matter hoe much you want to!).
- Keep Warm in the Oven: If you're making a large batch, store the cooked pancakes in a warm oven (around 200°F or 93°C).
FAQs for This Recipe
Wait for bubbles to form and pop on the surface of the pancakes before flipping. This indicates that the bottom is nice and brown.
You can use lavender extract, but it's more concentrated so start with a small amount and add to taste a few drops at a time.
Dried lavender has a more concentrated flavor, however, you can use fresh lavender. Ensure the fresh lavender is rinsed and pesticide-free.
Yes, you can use a boxed mix and add the lavender when you add the wet ingredients.
If you get a chance to make these Lavender Pancakes with Lavender Honey, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Lavender Pancakes with Lavender Honey
- 1½ cups all-purpose flour
- 4 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoon dried lavender buds (culinary/food grade)
- 1 large egg
- 1¼ cups milk
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoon lemon zest (optional)
- 1 cup honey
- 2 teaspoon dried lavender buds
- In a large mixing bowl, sift together the flour, baking powder, salt, and brown sugar. Add the lavender buds and whisk to combine everything.
- Add the egg, milk, melted butter, and lemon zest to the dry ingredients and whisk again to mix everything together until you have a smooth batter.
- Heat the griddle over med-high heat. Use non-stick spray or butter to grease the griddle. Once the griddle is hot, pour the batter in the middle to make a 6-8" pancake. Once you see bubbles popping on the surface and all over the pancake, flip it and cook on the other side. Place each cooked pancake in a warm oven while making the rest.
- Place the honey in a small saucepan over low heat only to 100°. Remove from the heat and stir in the lavender buds. Allow the honey to cool and steep for at least 20 minutes, more if you can. Strain if desired or serve as is.
- If you use salted butter, omit the salt.
- Nutrition info without lavender honey.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.