Make the Honey Butter:

1. Whip the Butter: In a small bowl, use an electric mixer or whisk to beat the softened butter for 2-3 minutes until it’s light and fluffy. This incorporates air and makes it spreadable.
2. Add Honey and Flavorings: Add the honey, vanilla extract, and a pinch of salt. Beat on medium speed for another 2-3 minutes until everything is well combined and the mixture is smooth and creamy. The honey butter should be light in color and have a whipped consistency. Set aside at room temperature while you make the pancakes, or refrigerate if making ahead.

Make the Pancakes:

3. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Make a well in the center.
4. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.
5. Combine Wet and Dry: Pour the wet ingredients into the well in the dry ingredients. Gently fold together with a spatula or whisk until just combined. The batter should be slightly lumpy – do not overmix! A few small lumps are perfectly fine and will result in fluffier pancakes. Let the batter rest for 5 minutes while you heat your griddle.
6. Heat the Griddle: Preheat a griddle or large non-stick skillet over medium heat (about 350°F if your griddle has a temperature setting). Lightly grease with butter or a small amount of oil. Test the temperature by dropping a tiny bit of batter on the surface – it should sizzle gently.
7. Cook the Pancakes: Using a 1/4 cup measure or ladle, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and slightly dry. You’ll see the bubbles pop and leave little holes – this is the perfect time to flip.
8. Flip and Finish: Carefully flip each pancake with a spatula and cook for another 1-2 minutes on the second side until golden brown. The pancake should spring back when gently pressed. Transfer to a plate or keep warm in a 200°F oven on a cooling rack while you cook the remaining batter.
9. Serve with Honey Butter: Stack the warm pancakes on plates and top each stack with a generous dollop of honey butter. The heat from the pancakes will melt the honey butter into a sweet, buttery glaze. Serve immediately with extra honey butter on the side and your favorite toppings.