Citrus and Honey Butter Pancakes

Kids Can: Younger kids can measure, pour and mix. Older kids can cook the pancakes, with supervision.


  • 3/4 cup Florida orange juice
  • 1/2 cup honey, divided
  • 1 lemon, zested
  • 1 egg
  • 3/4 cup whole-wheat flour
  • 1/4 cup yellow cornmeal, finely ground
  • 2 1/2 teaspoons baking powder
  • Pinch of sea salt
  • 2 tablespoons unsalted butter, softened
  • Vegetable oil for cooking


  • Preheat a large sauté pan or griddle over medium-low heat.
  • In medium-sized mixing bowl, combine orange juice, 1/4 cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well.
  • In separate mixing bowl, combine dry ingredients (flour, cornmeal, baking powder and salt). Add the dry ingredients to the wet ingredients using whisk to make sure mixture is combined.
  • In small bowl, combine softened butter and remaining honey, and set aside.
  • Add small amount of vegetable oil to preheated pan or griddle. Using a 1/4 cup measure for each pancake, carefully pour batter into pan or griddle.
  • Cook pancakes until they start to bubble on the uncooked side, about 2 to 3 minutes. When the bubbles start to appear, flip each pancake in the pan, and let cook for another 1 to 2 minutes. Repeat cooking procedure until all the pancake batter is cooked. Serve pancakes warm with the honey butter.
  • Keep pancakes warm on a cookie sheet in a 200°F oven until you are ready to serve.

Yield 4-6 Servings


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