Honey Almond Oatmeal Pancakes with Orange Blossom Syrup

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Fluffy oatmeal pancakes sweetened with honey and topped with a fragrant orange blossom syrup and toasted almonds for a delicate brunch treat. This American-inspired brunch recipe, ready in about 35 minutes, layers rolled oats, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup milk
• 1/2 cup plain yogurt
• 2 large eggs
• 3 tbsp honey
• 3 tbsp, melted unsalted butter
• 1 tsp vanilla extract
• 1/3 cup, toasted sliced almonds
• 1/2 cup orange blossom honey
• 1/4 cup water

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a blender or food processor, pulse 1 cup rolled oats until they reach a fine flour consistency, about 30 seconds.
2. Step 2: In a large bowl, whisk together the oat flour, 3/4 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. Step 3: In another bowl, whisk 1 cup milk, 1/2 cup plain yogurt, 2 large eggs, 3 tbsp honey, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix.
5. Step 5: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
6. Step 6: Flip pancakes carefully and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
7. Step 7: For the syrup, combine 1/2 cup orange blossom honey and 1/4 cup water in a small saucepan over medium heat. Stir and heat until just simmering, about 3 minutes, then remove from heat.
8. Step 8: Serve pancakes stacked, drizzled with warm orange blossom syrup and sprinkled with 1/3 cup toasted sliced almonds.