Name: Fluffy Multigrain Pancakes with Honey Butter Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 cups freshly milled multigrain flour (blend of soft white wheat, spelt, and oats—mill fresh from whole berries); 2 tablespoons honey (or maple syrup); 1 tablespoon baking powder (aluminum-free preferred); ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon (optional, for warmth); 1¾ cups buttermilk (or milk + 1 Tbsp lemon juice/vinegar); 2 large eggs; ¼ cup melted butter (plus more for cooking); 1 teaspoon vanilla extract; ½ cup (1 stick) unsalted butter, softened; 3-4 tablespoons honey (adjust to taste); Pinch of sea salt

These Fluffy Multigrain Pancakes with Honey Butter feature freshly milled whole grains for a nutty, nutrient-packed twist on classic pancakes. Topped with whipped honey butter, they’re light, tender, and perfect for a wholesome breakfast that feels indulgent yet healthy. (48 words)

Why You’ll Love This Recipe

You’ll adore these pancakes because they transform simple, freshly milled multigrain flour into incredibly light and airy stacks that don’t feel heavy or dense like many whole-grain versions.

The fresh milling brings out a naturally sweet, nutty flavor from the blend of grains, while the rest time for the batter ensures maximum fluffiness and tenderness. Paired with silky honey butter that melts into every bite, they’re satisfying, nourishing, and far superior in taste and nutrition to store-bought mixes—ideal for families wanting real food without sacrificing that classic pancake joy. They’re quick enough for busy mornings yet special enough for weekend brunches.

Yield: serves 4

Fluffy Multigrain Pancakes with Honey Butter Recipe

Nutritious, fluffy multigrain pancakes from fresh milled flour, topped with creamy honey butter for a wholesome breakfast delight.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Pancakes:

2 cups freshly milled multigrain flour (blend of soft white wheat, spelt, and oats—mill fresh from whole berries)
2 tablespoons honey (or maple syrup)
1 tablespoon baking powder (aluminum-free preferred)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional, for warmth)
1¾ cups buttermilk (or milk + 1 Tbsp lemon juice/vinegar)
2 large eggs
¼ cup melted butter (plus more for cooking)
1 teaspoon vanilla extract

For the Honey Butter:

½ cup (1 stick) unsalted butter, softened
3-4 tablespoons honey (adjust to taste)
Pinch of sea salt

Instructions

Mill your grains fresh — Grab your favorite multigrain mix (like soft white wheat with spelt and oats) and mill it into fine flour right before starting. The fresh aroma alone will make your kitchen smell amazing!
Whip up the honey butter first — In a small bowl, beat the softened butter with honey and a pinch of salt using a fork or hand mixer until light and fluffy. Set aside at room temp—it gets even better as it sits!
Mix the dry ingredients — In a large bowl, whisk together your fresh milled flour, baking powder, baking soda, salt, cinnamon (if using), and a touch of sweetness from the honey. This ensures even rising.
Combine the wet ingredients — In another bowl, whisk the buttermilk, eggs, melted butter, vanilla, and the 2 tablespoons honey until smooth and creamy.
Bring it all together gently — Pour the wet mixture into the dry and stir with a spatula just until combined—don't overdo it! A few small lumps are your secret to tender pancakes.
Let the magic happen — Cover the batter and rest it for 20-30 minutes. This step is crucial for fresh milled flour to absorb the liquids fully, turning them super fluffy and soft.
Heat your pan — Warm a non-stick skillet or griddle over medium-low heat. Add a pat of butter and let it melt and sizzle gently.
Scoop and cook — Pour ¼ cup batter per pancake onto the hot surface. Cook until bubbles form on top and edges look set (about 2-3 minutes)—that's your flip signal!
Flip with confidence — Gently turn them over and cook the other side for 1-2 minutes until golden and puffed. Keep warm in a low oven if making a big batch.
Serve with love — Stack them high, slather generously with that dreamy honey butter, and watch it melt into every fluffy layer. Add fresh fruit or a drizzle of extra honey if you like—enjoy your wholesome masterpiece!

Notes

Freshly milled flour behaves differently than store-bought—always rest the batter for best texture.
If batter seems too thick after resting, add 1-2 Tbsp extra buttermilk.
These are naturally heartier than white flour pancakes but stay light thanks to the technique.
Great for meal prep—freeze extras for quick weekday breakfasts.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 901Total Fat 42gSaturated Fat 25gUnsaturated Fat 17gCholesterol 199mgSodium 1191mgCarbohydrates 109gFiber 4gSugar 12gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Always mill your grains fresh right before using for the best flavor and nutrition—fresh flour absorbs liquids differently and yields fluffier results.
The key to extra fluffiness with fresh milled flour is patience: let the batter rest 20-30 minutes so the whole grains fully hydrate.
Don’t overmix the batter; a few lumps are fine to keep the pancakes tender.
Cook on medium-low heat for even golden browning without burning—adjust as needed for your stove.
Use a ¼-cup measure for uniform pancakes that cook evenly.
For taller stacks, avoid pressing down with the spatula after flipping.
Whip the honey butter ahead and let it soften for easy spreading.

Ingredients Notes

Freshly milled multigrain flour is the star here—use a blend like soft white wheat (for lightness), spelt or einkorn (for nutty depth), and a touch of oats or barley milled together for true multigrain texture and nutrition.

Soft white wheat keeps them tender rather than dense. Buttermilk adds tang and activates the leavening for lift; if unavailable, make a quick substitute with milk + lemon juice or vinegar. Eggs provide structure and richness, while melted butter in the batter ensures moist interiors.

A touch of honey in the batter and vanilla enhances natural sweetness without overpowering. For the honey butter, use good-quality softened butter and raw honey for the best flavor—whipping incorporates air for a light, spreadable topping.

Variations and Substitutions

Grain variations: Swap the multigrain blend for 100% soft white wheat for milder flavor, hard white/red wheat for heartier taste, Khorasan (Kamut) for buttery notes, or add milled oats/flax/chia for extra fiber.
Dairy-free: Use plant-based milk (almond/oat) + vinegar for “buttermilk,” and coconut oil or vegan butter instead of dairy butter.
Gluten-free attempt: Use certified GF multigrain blend milled from GF grains like millet, buckwheat, brown rice (results may be denser).
Sweeter or spiced: Add cinnamon, nutmeg, or blueberries to the batter; replace honey with maple syrup.
Protein boost: Stir in Greek yogurt or cottage cheese into the wet ingredients.
Vegan: Use flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg), plant milk, and oil.
Honey butter twists: Mix in cinnamon, orange zest, or use flavored honey.

Storage Options

Cool pancakes completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster, oven (350°F/175°C for 5-7 minutes), or microwave (20-30 seconds).

Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months—reheat straight from frozen in the toaster or oven. Honey butter keeps in the fridge for 1-2 weeks; bring to room temperature before using.