Maple Lavender Pancake Stack with Whipped Honey Butter
Saturday pancakes are a farm tradition, and this stack is the one we make when the week has earned it. Fluffy lavender pancakes, a spoonful of whipped honey butter melting into every layer, and warm lavender maple syrup running down the sides.
Saturday pancakes are a farm tradition, and this stack is the one we make when the week has earned it. Fluffy lavender pancakes, a spoonful of whipped honey butter melting into every layer, and warm lavender maple syrup running down the sides.
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Why this pairing works
Lavender and maple both carry soft caramel and floral notes, so they taste like they grew up together. The honey butter adds a salty-sweet richness that keeps the stack from tasting like dessert for breakfast.
Serves 4 Prep 10 min Cook 15 min
Ingredients
- 1 bag Lavender Pancake & Waffle Mix (Classic), plus the ingredients listed on the package
- 4 Tbsp salted butter, softened
- 1 Tbsp Lavender Wildflower Honey
- 1 pinch flaky sea salt
- 1/2 cup Lavender Maple Syrup, warmed
- 1 cup fresh berries, for serving
Directions
- Whip the butter, honey and salt with a fork or hand mixer until pale and fluffy, about 1 minute. Set aside.
- Prepare the pancake batter according to the package directions and let it rest 5 minutes while the griddle heats to 350°F (medium).
- Pour about 1/4 cup of batter per pancake. Flip when bubbles pop on top and the edges look dry, then cook 1 minute more.
- Warm the maple syrup by setting the bottle in a mug of hot water for a few minutes.
- Stack the pancakes, top with a spoonful of honey butter and pour on the syrup. Finish with berries.
Serve it with: Lavender Ground Coffee (Honey)
Make it your own
- Swap in the Blueberry pancake mix and top with fresh blueberries.
- Brew a pot of Honey Lavender Ground Coffee alongside it for a full farm breakfast.
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