Ingredients

For the pancakes:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups buttermilk
2 eggs
4 tablespoons (1/2 stick) butter, melted, plus more for cooking pancakes
1 tablespoon honey

For the honey lime butter:
4 tablespoons (1/2 stick) butter, softened
1/4 cup honey
1 lime, zest finely grated

Directions

For the honey lime butter:
Whisk the butter, the honey, and lime zest in a bowl until smooth, or pulse to combine them in a mini food processor. Refrigerate until ready to serve with the pancakes.

For the pancakes:
Whisk together the flours, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Stir the wet ingredients into the dry ingredients until just combined; don’t worry about lumps.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter, about 1/4 cup at a time, into the skillet. Cook until the surface is bubbling and the bottom is golden brown, 2 to 3 minutes. Flip each pancake and cook until the bottom golden brown and the pancake is firm, about 2 minutes more. Remove the pancake to a platter and cover with foil. Repeat with the remaining batter, using more butter if necessary. Serve topped with the honey butter.