Let’s be honest: nothing beats waking up to the irresistible aroma of homemade pancakes. Whether you’re craving classic buttermilk stacks, fluffy gluten-free options, or creative twists like blueberry-lemon or chocolate chip, this roundup has something for every breakfast lover. Get ready to flip your morning routine with 33 delightful recipes that promise to make your kitchen the happiest place at sunrise!
Classic Fluffy Buttermilk Pancakes
Just imagine waking up to the aroma of golden-brown pancakes, their fluffy texture promising the perfect weekend breakfast. These classic buttermilk pancakes are surprisingly simple to master with a methodical approach, making them ideal for beginners who want reliable results every time.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1½ cups
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Buttermilk – 1¼ cups
– Large egg – 1
– Unsalted butter – 3 tbsp, melted
– Vegetable oil – for cooking
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
2. In a separate medium bowl, whisk the buttermilk, large egg, and melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined—lumps are fine to avoid overmixing, which toughens the batter.
4. Let the batter rest for 5 minutes at room temperature to allow the baking powder and soda to activate for fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease it with vegetable oil.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip each pancake with a spatula and cook until golden brown on the other side, about 1–2 minutes more, adjusting heat if needed to prevent burning.
8. Repeat with the remaining batter, greasing the skillet between batches to ensure even cooking without sticking.
9. Serve immediately while warm. Here’s the reward: these pancakes boast a tender, airy interior with a subtly tangy flavor from the buttermilk, balanced by a crisp, golden exterior. Try stacking them high with fresh berries and a drizzle of maple syrup, or get creative by folding chocolate chips into the batter for a sweet twist that delights both kids and adults.
Blueberry Lemon Pancake Stacks
Whether you’re craving a weekend treat or a special breakfast, these blueberry lemon pancake stacks bring bright, fruity flavor to your table with minimal fuss. We’ll walk through each step methodically to ensure fluffy, golden results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Granulated sugar – 2 tbsp
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Fresh blueberries – 1 cup
– Lemon zest – 1 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until fully combined.
2. In a separate medium bowl, whisk the milk, egg, and melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are fine to avoid overmixing, which can make pancakes tough.
4. Gently fold in the fresh blueberries and lemon zest with the spatula until evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil, spreading it evenly with a paper towel.
6. Pour ¼ cup of batter onto the skillet for each pancake, leaving space between them.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully with a spatula and cook for another 1–2 minutes, or until golden brown on the bottom.
9. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more vegetable oil to the skillet if it becomes dry.
10. Stack the pancakes on serving plates, layering them as you go.
Dense yet tender, these stacks offer bursts of juicy blueberries and a zesty lemon aroma in every bite. For a creative twist, drizzle with maple syrup or top with a dollop of whipped cream to balance the tartness.
Banana Nut Pancakes with Maple Syrup
Whip up a cozy weekend breakfast with these fluffy banana nut pancakes, a classic treat that combines sweet fruit and crunchy nuts for a satisfying start to your day. This straightforward recipe walks you through each step, ensuring even first-time cooks can achieve golden, tender pancakes drizzled with rich maple syrup. Let’s get started on creating a stack that’s sure to become a family favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Granulated sugar – 2 tbsp
– Milk – ¾ cup
– Egg – 1
– Unsalted butter – 2 tbsp, melted
– Ripe banana – 1, mashed
– Chopped walnuts – ½ cup
– Vegetable oil – 1 tbsp
– Maple syrup – ½ cup
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until fully combined.
2. In a separate medium bowl, whisk the milk, egg, and melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to keep the pancakes tender.
4. Fold in the mashed ripe banana and chopped walnuts until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil, spreading it evenly with a paper towel.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown on both sides.
8. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed to prevent sticking.
9. Serve the pancakes warm, drizzled with maple syrup.
Keep these pancakes light and airy by avoiding overmixing the batter, which can lead to tough results. For even cooking, maintain a consistent medium heat and adjust if the pancakes brown too quickly. Store any leftovers in an airtight container and reheat gently in a toaster for a quick breakfast later. The combination of soft banana and crunchy walnuts creates a delightful texture, while the maple syrup adds a sweet, caramel-like finish—try topping with extra nuts or a dollop of whipped cream for a festive twist.
Oatmeal Pancakes with Fresh Berries
You’ve likely faced those rushed mornings where a satisfying breakfast feels out of reach, but this wholesome recipe changes that. Oatmeal pancakes offer a heartier, more nutritious twist on the classic, and topping them with fresh berries adds a burst of natural sweetness that makes the meal feel special without extra fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Rolled oats – 1 cup
– All-purpose flour – ½ cup
– Baking powder – 2 tsp
– Salt – ¼ tsp
– Milk – 1 cup
– Large egg – 1
– Maple syrup – 2 tbsp
– Unsalted butter – 2 tbsp, melted
– Fresh mixed berries – 1 ½ cups
Instructions
1. Place 1 cup of rolled oats in a blender or food processor and pulse for 15-20 seconds until it resembles a coarse flour.
2. In a large mixing bowl, whisk together the oat flour, ½ cup all-purpose flour, 2 tsp baking powder, and ¼ tsp salt until fully combined.
3. In a separate medium bowl, whisk 1 cup of milk, 1 large egg, 2 tbsp maple syrup, and 2 tbsp melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are fine to avoid tough pancakes.
5. Let the batter rest for 5 minutes at room temperature, which allows the oats to hydrate and results in fluffier pancakes.
6. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or oil.
7. For each pancake, pour ¼ cup of batter onto the hot skillet, cooking 2-3 pancakes at a time without crowding.
8. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
9. Cook the other side for 1-2 minutes until golden brown and cooked through; adjust heat if browning too quickly.
10. Transfer cooked pancakes to a warm plate and repeat with remaining batter, regreasing the skillet as needed.
11. Rinse 1 ½ cups of fresh mixed berries and pat them dry with a paper towel to prevent sogginess.
12. Serve the pancakes immediately, topped with the fresh berries and extra maple syrup if desired.
Notably, these pancakes have a delightfully tender yet substantial texture from the oats, with a subtly sweet flavor that pairs perfectly with the tart berries. For a creative twist, try layering them with Greek yogurt and a drizzle of honey for a breakfast parfait, or fold a handful of berries directly into the batter before cooking for bursts of flavor in every bite.
Chocolate Chip Pancakes with Whipped Cream
Finally, let’s make a breakfast classic that feels like a weekend treat but is simple enough for any morning. These fluffy chocolate chip pancakes topped with whipped cream are a guaranteed crowd-pleaser, and I’ll walk you through each step to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Vanilla extract – 1 tsp
– Semi-sweet chocolate chips – ½ cup
– Heavy cream – ½ cup
Instructions
1. In a large bowl, whisk together 1 cup of all-purpose flour, 2 tbsp of granulated sugar, 2 tsp of baking powder, and ½ tsp of salt until fully combined.
2. In a separate medium bowl, whisk ¾ cup of milk, 1 large egg, 2 tbsp of melted unsalted butter, and 1 tsp of vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; do not overmix to keep the pancakes tender.
4. Fold in ½ cup of semi-sweet chocolate chips evenly into the batter.
5. Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles on the surface, about 350°F.
6. Lightly grease the skillet with butter or cooking spray.
7. Pour ¼ cup of batter per pancake onto the skillet, leaving space between them.
8. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
9. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown and cooked through.
10. Transfer the cooked pancakes to a plate and repeat with the remaining batter, keeping them warm in a 200°F oven if needed.
11. While the pancakes cook, place a medium bowl and beaters in the freezer for 5 minutes to chill for the whipped cream.
12. Pour ½ cup of heavy cream into the chilled bowl and beat with an electric mixer on medium-high speed for 3–4 minutes until stiff peaks form.
13. Serve the pancakes immediately, topped with a dollop of whipped cream.
Just out of the skillet, these pancakes are delightfully fluffy with pockets of melted chocolate, while the homemade whipped cream adds a light, creamy contrast. For a fun twist, try layering them with fresh berries or a drizzle of maple syrup to balance the sweetness.
Whole Wheat Pancakes with Honey and Almonds
Mixing whole wheat flour with honey and almonds creates a pancake that’s both wholesome and satisfying, perfect for a leisurely weekend breakfast. This recipe walks you through each step methodically, ensuring even a beginner can achieve fluffy, golden results. Let’s get started with the basics you’ll need.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Whole wheat flour – 1 cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Milk – 1 cup
– Egg – 1
– Honey – 2 tbsp
– Unsalted butter – 2 tbsp, melted
– Sliced almonds – ¼ cup
Instructions
1. In a large bowl, whisk together the whole wheat flour, baking powder, and salt until fully combined.
2. In a separate medium bowl, beat the egg lightly with a fork, then stir in the milk, honey, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix to avoid tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a small amount of butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake, spacing them apart, and immediately sprinkle a few sliced almonds on top of each.
6. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
7. Cook for another 1–2 minutes on the second side until golden brown and cooked through; adjust heat if browning too quickly.
8. Transfer cooked pancakes to a warm plate and repeat with remaining batter, regreasing the skillet as needed to prevent sticking.
9. Serve immediately while warm. For extra flavor, drizzle with additional honey and a sprinkle of leftover almonds.
Oatmeal-like in heartiness, these pancakes offer a nutty crunch from the almonds and a subtle sweetness from the honey. Try stacking them high with fresh berries or a dollop of Greek yogurt for a balanced, comforting meal that feels indulgent yet nourishing.
Pumpkin Spice Pancakes with Cinnamon Glaze
A cozy fall morning calls for something special, and these pumpkin spice pancakes deliver just that with their warm, comforting flavors and fluffy texture. This recipe breaks down the process into simple steps, making it perfect for beginners who want to create a festive breakfast treat. Let’s get started by gathering our ingredients and following each action carefully to ensure delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Pumpkin pie spice – 1 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Pumpkin puree – ½ cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Vanilla extract – 1 tsp
– Powdered sugar – 1 cup
– Cinnamon – 1 tsp
– Butter – 2 tbsp
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until fully combined.
2. In a separate medium bowl, whisk the milk, pumpkin puree, egg, vegetable oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles on the surface, about 2-3 minutes.
5. Lightly grease the skillet with butter or oil, then pour ¼ cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
6. Flip each pancake with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and cover with a towel to keep warm while repeating with the remaining batter.
8. In a small saucepan over low heat, melt the butter, then whisk in the powdered sugar and cinnamon until smooth to create the glaze.
9. Drizzle the cinnamon glaze over the warm pancakes just before serving.
Now, enjoy these pancakes fresh off the griddle—they boast a soft, fluffy interior with a hint of pumpkin and spice, complemented by the sweet, aromatic glaze. For a creative twist, serve them stacked high with a dollop of whipped cream or alongside crispy bacon to balance the sweetness.
Coconut Milk Pancakes with Pineapple Topping
Just when you think pancakes can’t get any better, coconut milk and pineapple come along to prove you wrong. This tropical twist on a breakfast classic combines creamy richness with sweet-tart brightness in a method that’s perfect for beginners. Follow these steps carefully, and you’ll have restaurant-worthy results right from your own kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Granulated sugar – 2 tbsp
– Coconut milk – 1 cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Pineapple – 2 cups diced
– Brown sugar – ¼ cup
– Unsalted butter – 2 tbsp
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, ½ tsp salt, and 2 tbsp granulated sugar until fully combined.
2. In a separate bowl, beat 1 large egg with 1 cup coconut milk and 2 tbsp vegetable oil using a fork or whisk.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—small lumps are fine; overmixing makes tough pancakes.
4. Let the batter rest for 5 minutes while you preheat a nonstick skillet or griddle over medium heat (350°F if using an electric griddle).
5. Lightly grease the skillet with additional vegetable oil or butter, then pour ¼ cup batter per pancake, leaving space between them.
6. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
7. Cook for another 1–2 minutes until golden brown on both sides, adjusting heat if they brown too quickly; repeat with remaining batter.
8. While pancakes cook, melt 2 tbsp unsalted butter in a saucepan over medium heat, then add 2 cups diced pineapple and ¼ cup brown sugar.
9. Simmer the pineapple mixture for 5–7 minutes, stirring occasionally, until the pineapple softens and the sauce thickens slightly.
10. Serve pancakes warm, topped with the pineapple mixture.
Light and fluffy with a subtle coconut aroma, these pancakes pair beautifully with the caramelized pineapple topping. For a creative twist, add toasted coconut flakes or a drizzle of maple syrup, making this dish a versatile treat for brunch or dessert.
Gluten-Free Almond Flour Pancakes
Finally, a gluten-free pancake recipe that doesn’t compromise on flavor or texture. Follow these methodical steps to create light, fluffy pancakes that are perfect for a leisurely weekend breakfast or a quick weekday treat. You’ll be amazed at how simple ingredients can transform into something so delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Almond flour – 1 cup
– Eggs – 2 large
– Milk – ½ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Vanilla extract – 1 tsp
– Maple syrup – 2 tbsp
– Butter – 2 tbsp
Instructions
1. In a large mixing bowl, whisk together the almond flour, baking powder, and salt until fully combined.
2. Crack the eggs into a separate medium bowl and beat them with a fork for 30 seconds until frothy.
3. Add the milk, maple syrup, and vanilla extract to the beaten eggs, then whisk for another 30 seconds to incorporate.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix—this helps prevent dense pancakes.
5. Let the batter rest for 5 minutes at room temperature to allow the almond flour to absorb moisture, which improves texture.
6. While the batter rests, preheat a non-stick skillet or griddle over medium heat (350°F) for 3 minutes.
7. Melt ½ tablespoon of butter in the skillet, swirling to coat the surface evenly.
8. Use a ¼-cup measuring cup to scoop the batter and pour it onto the skillet, leaving space between pancakes.
9. Cook the pancakes for 2–3 minutes until bubbles form on the surface and the edges look set.
10. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown on both sides.
11. Transfer the cooked pancakes to a plate and repeat steps 7–10 with the remaining batter and butter, wiping the skillet clean between batches to avoid burnt bits.
12. Serve the pancakes immediately while warm.
Expect these pancakes to have a tender, slightly nutty flavor with a delicate crumb that pairs beautifully with fresh berries or a dollop of yogurt. For a creative twist, try folding a handful of blueberries into the batter before cooking, or drizzle with honey instead of syrup for a different sweetness profile.
Sourdough Pancakes with Berries and Cream
Venturing into sourdough baking doesn’t have to be intimidating, and these pancakes are the perfect gateway. They transform your discard into a fluffy, tangy breakfast that feels both resourceful and indulgent. Let’s walk through the process together, step by step.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sourdough starter discard – 1 cup
– All-purpose flour – 1 cup
– Milk – ¾ cup
– Egg – 1 large
– Granulated sugar – 2 tbsp
– Baking soda – 1 tsp
– Salt – ½ tsp
– Unsalted butter – 2 tbsp
– Mixed berries – 1 cup
– Heavy cream – ½ cup
Instructions
1. In a large bowl, whisk together 1 cup sourdough starter discard, 1 cup all-purpose flour, ¾ cup milk, 1 large egg, and 2 tbsp granulated sugar until just combined; a few lumps are fine to avoid overmixing.
2. Let the batter rest at room temperature for 5 minutes to allow the sourdough to activate slightly.
3. Gently fold in 1 tsp baking soda and ½ tsp salt until no streaks remain, being careful not to deflate the batter.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt ½ tbsp unsalted butter, swirling to coat the surface evenly.
5. Pour ¼ cup batter per pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2–3 minutes.
6. Flip each pancake carefully and cook for another 1–2 minutes until golden brown and cooked through; adjust heat if browning too quickly.
7. Repeat with remaining batter, adding more butter as needed, and stack cooked pancakes on a plate covered with a towel to keep warm.
8. While pancakes cook, rinse 1 cup mixed berries and pat dry with a paper towel.
9. In a chilled bowl, whip ½ cup heavy cream with a hand mixer on medium speed until soft peaks form, about 2–3 minutes; avoid overwhipping to prevent butteriness.
10. Serve pancakes immediately topped with berries and a dollop of whipped cream.
Mouthwatering and tender, these pancakes boast a subtle tang from the sourdough that pairs beautifully with the sweet berries and rich cream. For a creative twist, try layering them with the berries and cream in a stack, or drizzle with maple syrup for extra sweetness. The texture is light yet satisfying, making every bite a delightful balance of flavors.
Buckwheat Pancakes with Savory Spinach and Cheese
Here’s a simple, wholesome breakfast that’s both nutritious and satisfying. Buckwheat pancakes get a savory upgrade with fresh spinach and melty cheese, creating a hearty meal perfect for any morning. Follow these clear steps to make them perfectly every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Buckwheat flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Egg – 1 large
– Milk – 1 cup
– Olive oil – 2 tbsp
– Fresh spinach – 2 cups, chopped
– Shredded cheddar cheese – ½ cup
Instructions
1. In a large bowl, whisk together the buckwheat flour, baking powder, and salt until fully combined.
2. Crack the egg into a separate small bowl and beat it lightly with a fork.
3. Pour the milk and beaten egg into the dry ingredients, stirring gently until just mixed—avoid overmixing to keep the pancakes tender.
4. Fold in the chopped spinach and shredded cheddar cheese evenly into the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and brush it lightly with 1 tbsp of olive oil.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip each pancake carefully using a spatula and cook for another 2–3 minutes until golden brown and cooked through—press lightly to check for firmness.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding the remaining 1 tbsp of olive oil to the skillet as needed to prevent sticking.
9. Serve the pancakes immediately while warm. Consider topping with a dollop of Greek yogurt or a drizzle of hot sauce for extra flavor.
Combining the earthy notes of buckwheat with the creamy cheese and fresh spinach results in a fluffy yet substantial texture. These pancakes are versatile enough to pair with a side of scrambled eggs or enjoy on their own for a quick, savory treat.
Ricotta Pancakes with Raspberry Sauce
Gently whisking ricotta into pancake batter creates a remarkably tender breakfast treat that feels both indulgent and light. This recipe for ricotta pancakes with raspberry sauce walks you through each stage methodically, ensuring fluffy results every time. Let’s begin by gathering our minimal ingredients and preheating the equipment.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Whole milk ricotta cheese – 1 cup
– Large eggs – 2
– Whole milk – ¾ cup
– Vanilla extract – 1 tsp
– Unsalted butter – 2 tbsp, melted
– Frozen raspberries – 12 oz
– Granulated sugar – ¼ cup
– Lemon juice – 1 tbsp
Instructions
1. Preheat a non-stick skillet or griddle over medium-low heat (325°F).
2. Whisk the flour, 2 tbsp sugar, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, whisk the ricotta, eggs, milk, vanilla, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; lumps are fine to avoid overmixing.
5. Melt ½ tsp butter on the preheated skillet, spreading it evenly with a spatula.
6. Scoop ¼ cup batter per pancake onto the skillet, leaving 2 inches between each.
7. Cook for 3–4 minutes until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully and cook for another 2–3 minutes until golden brown and cooked through.
9. Transfer cooked pancakes to a warm oven (200°F) on a baking sheet while repeating steps 5–8 with remaining batter.
10. Combine raspberries, ¼ cup sugar, and lemon juice in a small saucepan over medium heat.
11. Simmer the sauce for 8–10 minutes, stirring occasionally, until raspberries break down and the mixture thickens slightly.
12. Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid; discard seeds.
13. Serve pancakes warm with raspberry sauce drizzled on top.
Expect these pancakes to be incredibly moist and fluffy with a subtle tang from the ricotta, balanced by the sweet-tart raspberry sauce. For a creative twist, layer them with fresh berries and a dollop of whipped cream for a decadent brunch presentation.
Sweet Potato Pancakes with Pecan Praline
Just when you think pancakes can’t get any better, sweet potato steps in to create a moist, flavorful breakfast that feels like a cozy hug. These sweet potato pancakes with pecan praline are surprisingly simple to make, requiring just a few pantry staples and about 30 minutes of your time. You’ll be rewarded with fluffy, golden-brown pancakes drizzled with a crunchy, buttery topping that’s perfect for a weekend brunch or holiday morning.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Mashed sweet potato – 1 cup
– Brown sugar – ¼ cup
– Butter – 2 tbsp
– Pecans – ½ cup
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp salt, and ½ tsp ground cinnamon until fully combined.
2. In a separate large bowl, whisk ¾ cup milk and 1 large egg until smooth, then stir in 1 cup mashed sweet potato and ¼ cup brown sugar.
3. Tip: For best results, use room-temperature ingredients to help the batter mix evenly without overworking it.
4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; small lumps are okay to avoid tough pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease it with butter or cooking spray.
6. Pour ¼ cup of batter onto the hot surface for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Tip: Wait to flip until the bubbles pop and leave small holes, ensuring the pancakes are ready to turn without sticking.
8. Carefully flip each pancake and cook for another 1-2 minutes until golden brown and cooked through.
9. While the pancakes cook, melt 2 tbsp butter in a small saucepan over medium heat, then add ½ cup pecans and 2 tbsp brown sugar, stirring constantly for 3-4 minutes until the sugar dissolves and the mixture bubbles.
10. Tip: Watch the praline closely as it can burn quickly; remove it from heat once it turns a deep amber color and smells nutty.
11. Serve the pancakes warm, drizzled with the pecan praline topping.
Delightfully fluffy with a subtle sweetness from the sweet potato, these pancakes have a tender crumb that pairs perfectly with the crunchy, caramelized pecans. For a creative twist, try stacking them with a dollop of whipped cream between layers or serving alongside crispy bacon to balance the flavors. The praline adds a buttery richness that makes every bite feel indulgent yet comforting.
Red Velvet Pancakes with Cream Cheese Drizzle
Let’s make a festive breakfast that’s as beautiful as it is delicious with these red velvet pancakes topped with a tangy cream cheese drizzle. This recipe breaks down the process into simple, manageable steps perfect for beginners, ensuring you get fluffy, vibrant pancakes every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Unsweetened cocoa powder – 1 tbsp
– Buttermilk – ¾ cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Red food coloring – 1 tsp
– Vanilla extract – ½ tsp
– Cream cheese – 4 oz
– Powdered sugar – ½ cup
– Milk – 2 tbsp
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and unsweetened cocoa powder until fully combined.
2. In a separate medium bowl, whisk the buttermilk, egg, vegetable oil, red food coloring, and vanilla extract until smooth and uniformly red.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease it with oil or butter.
5. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through; test by pressing gently—they should spring back.
7. While the pancakes cook, make the drizzle: in a small bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
8. Gradually add the powdered sugar and milk to the cream cheese, beating until the mixture is creamy and pourable, adjusting with more milk if too thick.
9. Stack the cooked pancakes on plates and drizzle generously with the cream cheese mixture.
10. Serve immediately while warm. Zero in on the delightful contrast here: the pancakes are tender and subtly chocolatey, while the drizzle adds a rich, tangy sweetness. For a fun twist, top with fresh berries or a sprinkle of crushed pecans to add crunch and balance the flavors.
Conclusion
Just imagine all the delicious breakfasts ahead! This collection of 33 homemade pancake recipes offers endless inspiration to make your mornings special. We hope you find a new family favorite. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the joy!
