Yummy Honey Pancakes
Honey pancakes cook thick, fluffy pancakes inside crumpet rings, drizzled with warmed honey and topped with fresh fruit. British-style tea-time pancake ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minHoney pancakes are the tea-time pancakes from the British and Australian tradition, cooked inside metal crumpet rings so they bake up tall, thick, and perfectly round rather than spreading thin like American flapjacks. The high-rise shape catches pools of warm honey drizzled over the top, and a scatter of fresh berries or sliced banana turns these into proper afternoon-tea fare.
Using crumpet rings is the move that defines this recipe. Without them, the batter spreads into thin pancakes that lose the signature thick, almost cake-like texture. If you don’t have proper rings, well-greased empty tuna cans (top and bottom removed) work in a pinch. Remove the rings just before flipping so they don’t bake into the pancake.
Self-rising flour is correct here. The leavening built into the flour gives the pancakes their proper rise without needing separate baking powder. American cooks can substitute by adding 1.5 teaspoons of baking powder per cup of all-purpose flour.
Warming the honey before pouring is a small step that pays off. Cold honey runs slowly and pools instead of soaking into the warm pancakes. Gently heated honey runs freely and seeps into the pancake’s open crumb, sweetening every bite instead of sitting on top.
Serve immediately. These pancakes are best the moment they leave the pan, when the contrast between hot pancake and warmed honey is sharpest.
Pro Tips
- Grease the inside of the crumpet rings as well as the pan so the pancakes release cleanly
- Use room temperature milk and egg for a smoother batter that cooks evenly
- Cook over medium heat, too high scorches the bottom before the inside sets
- Remove the crumpet rings carefully with tongs, hot metal burns instantly
Variations
- Top with sliced bananas, fresh berries, or chopped pears
- Stir a teaspoon of vanilla extract or ground cinnamon into the batter
- Substitute maple syrup or golden syrup for the honey for different sweet finishes
Ingredients
Directions
Lighlty crease a heavy-based frying pan and 4 crumpet rings.
Sieve the flour into a large mixing bowl and stir in the caster sugar.
Make a well in the centre and stir in the beaten egg and milk to form a batter.
Heat the frying pan over a medium heat and place the crumpet rings inside.
Spoon half the batter into the crumpet rings and cook for 2 to 3 minutes.
Remove the crumpet rings, then turn the pancakes over and continue to cook for 3 minutes.
Repeat with the remaining batter.
Meanwhile, place the honey in a pan and heat gently for 2.
Arrange the pancakes on a serving plate and drizzle the warmed honey over the top.
Top with fresh fruits if desired.
Comments




nice! helpful