11 Creative Pancake Recipes

Pancakes are the epitome of classic breakfast food. Simple and delicious, this stand-by breakfast favorite is loved across the globe. But lately, people have started getting creative with these simple cakes. Check out these pancake recipes and learn how to make a variety pancakes from scratch.

1. Good Ol’ Plain ‘N Simple Pancakes

recipe courtesy of culinaryarts

Total Time: 30 minutes

Ingredients:

• 2 cups all-purpose flour (250 grams)
• 2 tsp baking powder
• ¼ tsp salt
• 1 Tbsp granulated sugar
• 3 eggs
• 2 cups whole milk
• 2 Tbsp melted butter (plus more butter for cooking)
• High-heat vegetable oil (like canola or safflower) for cooking

Directions:

1. Pre-heat your griddle to 375° or heat a nonstick sauté pan or skillet over medium heat.
2. Pre-heat oven to 200°F.
3. Sift together the flour, baking powder, sugar and salt.
4. Beat the eggs thoroughly. Add the eggs, melted butter and half the milk to the dry ingredients and mix gently until combined. Now stir in the remaining milk until the batter is the desired consistency. Don’t overmix!
5. Melt butter on the griddle or pan. It should foam and sizzle. Drop a tiny bit of cooking oil onto the griddle and blend it with the butter.
6. Now, for each pancake, ladle ¼ cup of batter onto the griddle or pan.
7. Cook until the tops of the pancakes are full of bubbles and the bottoms are golden brown.
8. Flip the pancakes and cook until the tops are golden brown, then either serve right away or transfer to the oven to keep warm.

2. Chocolate Chip Pancake Recipe

recipe & photos courtesy of yumsugar.

Ingredients:

•  2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1-1/2 cups chocolate chips
• 1/2 cup salted butter, melted and cooled slightly
• Clarified butter or high-heat vegetable oil, for cooking
• Powdered sugar, sifted, for garnish
• Whipped cream, for garnish
• Mini chocolate chips or chocolate sprinkles, for garnish

Directions:

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK). Fold chocolate chips into pancake batter.
3. Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
4. Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked. Garnish a stack of pancakes with chocolate sprinkles and whipped cream to taste.

3. Hearty Banana Nut Pancakes

recipe and photos compliments of skinnysweettreats

Ingredients:

• 1/4 c old fashioned oats
• 1/4 tsp cinnamon
• 1/8 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tbs stevia (or 1/2 tbs sugar)
• 1/4 tsp honey
• 1 egg (separated)
• 2 tbs milk of choice (I used almond milk)
• 1/2 tsp melted coconut oil (if you don’t mind the taste of fat-free pancakes replace w/ 1 tsp applesauce)
• 1/2 banana
• 1 tbs walnut pieces
• pinch of cream of tartar

Directions:

1. Blend 1/4 c oats in a blender, coffee grinder, or food processor until smooth.
2. Pour into a small bowl and combine with cinnamon, baking powder, and stevia.
3. Stir in vanilla extract, milk, honey, and melted coconut oil (or applesauce).
4. Separate a large egg and whip the egg white on high in a large bowl with a mixing attachment (or hand mixer).
5. Once soft peaks have formed, add pinch of cream of tartar and continue to whip for 4 minutes, until hard peaks have formed.
6. Mash 1/4 a banana and add to the batter.
7. Add the egg yolk and stir until batter is smooth. Fold the pancake mix into the egg whites until just combined.
8. Heat up a greased or non-stick skillet and pour batter onto pan (into about 3 medium pancakes).
9. Cut the remaining 1/4 banana into coins and press a few into the batter. Sprinkle walnut pieces on top.
10. Cook on medium-low for 1 minute. Flip and cook for another minute or so, or until cooked all the way through and golden brown.
11. Remove from pan, top with desired toppings (maple syrup, honey, etc.) and enjoy!

4.  Loaded Blueberry Pancakes

Recipe and photo’s courtesy of thetribunenews

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt, or slightly less table salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
• 1 cup blueberries, fresh or frozen and thawed (optional)

Directions:

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F.

5. Cake Batter IHOP Style Pancakes

  

6. Red Velvet Pancakes

recipe and photos via eclectic recipes

Ingredients:

For the Pancakes:

7. Lemon Poppy Seed Pancakes

photo’s and recipe compliments of joythebaker

• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, melted
• 2 tablespoons poppy seeds
• butter, shortening, or vegetable oil for frying
• maple syrup for serving

Directions:

1. In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.
3. In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.
4. Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.
5. Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with butter and warm maple syrup.

8. Pumpkin Pancakes with Bourbon Vanilla Maple Syrup

photo’s and recipe compliments of spicysouthernkitchen

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon allspice
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 ½ cups whole milk
• 1 cup canned pumpkin
• 1 egg, lightly beaten
• 2 tablespoons Vegetable oil
• 2 tablespoons white vinegar
• 1 cup maple syrup
• ¼ cup bourbon
• 1 teaspoon vanilla extract

Directions: 

1. In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt. Whisk together.
2. In a medium bowl, whisk together milk, pumpkin, egg, vegetable oil, and vinegar.
3. Add flour mixture to pumpkin mixture and stir just until dry ingredients are incorporated into the wet.
4. Heat a lightly oiled griddle or large nonstick skillet over medium-high heat. For each pancake pour about ¼ of batter onto the griddle and cook until both sides are lightly browned..In a small saucepan, bring maple syrup and bourbon to a boil. Reduce heat to medium-low and simmer for 8-10 minutes. Add vanilla and serve warm.

9. Chocolate Pancakes with Chocolate Sauce, Strawberries and Bananas

recipe and photos compliments of cookingclassy

Ingredients

• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1/3 cup light-brown sugar
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 3 1/2 Tbsp vegetable oil
• 1 1/2 tsp vanilla extract
• butter for griddle, if needed
• fresh strawberry and banana slices

Directions:

Preheat an electric griddle to 350 degrees.

1. In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla.
2. Pour wet mixture into dry mixture and whisk to blend (don’t overmix, batter should still have some lumps). Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren’t so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip to pancake to opposite side and cook until done.
3. Serve warm topped with chocolate sauce, strawberries and bananas.

For the chocolate sauce:

1. Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. Pour hot cream over chocolate chips and stir until chocolate has melted.
2. Note that chocolate sauce will thicken as it cools, also if you want a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.

10. Apple Cider Pancakes

recipe and photo’s compliments of sincerelykinsey

Ingredients:

• 2 cups flour
• 1 tbsp sugar
• 3 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup butter, melted
• 1 cup apple cider
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tbsp brown sugar

Directions:

1. Combine the flour, sugar, baking powder, baking soda, and salt.
2. Mix well. Next, stir in the egg, melted butter, and apple cider. You can adjust the apple cider to preferred thickness.
3. Then, mix in the cinnamon, nutmeg, and brown sugar.
4. Turn the heat on the stove top to medium low.
5. Melt a tsp of butter in the frying pan.
6. Once butter begins to sizzle, pour 1/4 cup pancake mix onto the skillet for each pancake.
7. Turn over once bubbles begin to show in the center, and cook until golden brown on the other side.
8. Serve immediately with warm maple syrup.

The recipe makes 10-12 pancakes. Serve with some hot coffee or apple cider!

11. A No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream

recipe and photos compliments of topwithcinnamon

Ingredients:

For the pancake batter:

• 1 1/4 cups all purpose flour
• 1 tbsp baking powder
• pinch of salt
• 3/4 cup buttermilk
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp oil (I used melted coconut oil)
• 1 tbsp agave syrup

For the frosting

• 1/4 cup butter, softened
• 3 oz powdered sugar
• 3 tbsp pecan butter (or v. finely chopped or ground pecans)
• 1/2 tsp vanilla bean past (or 1 tsp vanilla extract)
• 2 tbsp malted milk powder
• 1-2 tbsp milk

Directions:

1. Make the pancakes by combining the first 3 ingredients in a bowl. Make a well in the center and add the rest of the pancake ingredients. Stir together until just combined.
2. Pour heaped tablespoons of batter into a large, non-stick frying pan preheated with a little oil. Cook over a medium-low heat until bubbles form + burst on the surface of the batter. Flip the pancake using a metal spatula and cook on the other side until golden brown, then remove from the pan and transfer to a cookie tray. Repeat until all the batter has been used up.
3. Make the frosting by creaming all the ingredients together in a medium bowl. Add 1 tbsp of milk at first and if you need it, add the second tbsp.
4. Stack the pancakes, with layers of frosting in between, then frost the outside of the cake if you want too (I use a smooth butter knife to smooth it all out).

 

That’s all folks! We hope you enjoyed more of our delicious breakfast favorites! Make sure you hang around and scope our site for more amazing recipes including French Toast recipe ideas and other breakfast classics below. Do you have a great pancake recipe that we left out? Leave a link in the comments section below and we will add it to our list. Take the time to let us know how these recipes worked out for you and what we could do to make them better. Enjoy!