Citrus Pancakes with Honey “Butter”
Prep time
Cook time
Total time
Adapted from a recipe created by Justin Timineri, Executive Chef and Culinary Ambassador for the Florida Department of Agriculture and Consumer Services. Photo provided by the Fresh from Florida Kids Program.
Serves: 4 to 6 servings
  • ¾ cup Florida orange juice
  • ½ cup honey, divided
  • Zest of 1 lemon
  • 1 egg
  • ¾ cup white-wheat flour or whole-wheat pastry flour
  • ¼ cup yellow cornmeal, finely ground
  • 2½ teaspoons baking powder
  • Pinch sea salt
  • 2 tablespoons dairy-free margarine or coconut oil, softened
  • Grapeseed, rice bran, or coconut oil for cooking
  1. Preheat a large sauté pan or griddle over medium-low heat.
  2. In a medium-sized mixing bowl, combine the orange juice, ¼ cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well.
  3. In separate mixing bowl, combine the flour, cornmeal, baking powder and salt. Add the dry ingredients to the wet ingredients using a whisk to make sure mixture is combined.
  4. In a small bowl, combine the softened dairy-free margarine or coconut oil and remaining honey, and set it in the refrigerator to firm up.
  5. Add a small amount of vegetable oil to a preheated pan or griddle. Using a ¼ cup measure for each pancake, carefully pour the batter into pan or griddle.
  6. 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 them cook for another 1 to 2 minutes. Repeat the cooking process until all of the pancake batter is cooked. Keep the pancakes warm on a cookie sheet in a 200°F oven until you are ready to serve them.
  7. Serve the pancakes warm with the honey "butter."
Recipe by Go Dairy Free at