Do you need a pancake recipe that is not the same stack you made last Sunday? These pancake recipes run from a buttermilk copycat of the diner stack you already love to Japanese souffle pancakes that need a mould, a lid and fifteen slow minutes a side. There are savory Korean garlic chive pancakes mixed with icy cold water, hotteok stuffed with brown sugar and walnuts, dorayaki filled with sweet red bean paste, and a sheet pan version that bakes four flavors at once so nobody has to stand at the stove flipping. The healthy ones are here too: oats blitzed in a blender, Greek yogurt and almond flour, chia seeds, matcha, banana. And then there is red velvet with cream cheese glaze, which is cake, and I have made my peace with that.
1. Hot Chocolate Pancakes
Cocoa pancakes under a warm fudge sauce made from three quarters of a cup of semisweet chips melted into half a cup of heavy cream, then a handful of mini marshmallows over the top. That is hot chocolate turned into breakfast, marshmallows and all. The batter carries both baking powder and baking soda, so use both as written. Keep the cooked pancakes warm in a 200 degree oven while you finish the batter, then stack, sauce and top them right before they go to the table.
Get the full tutorial at Handle the Heat.
2. Extra Thick and Fluffy Japanese Pancakes
Self raising flour, sugar, an egg and buttermilk, plus a tablespoon of Japanese mayonnaise, which is the line where most people stop reading. Keep going. Any scent from the mayo disappears completely once the pancakes are cooked. They bake inside a mould on a covered pan over low heat for fifteen minutes a side, and the flip is done by lifting the pancake, covering it with the inverted frying pan and turning the whole lot over together. Test with a skewer. Thirty minutes for two pancakes is the trade.
Get the full tutorial at Chopstick Chronicles.
3. Churro Pancakes With Spicy Chocolate Sauce
Cinnamon pancakes made with a mix of white and whole wheat flour, dusted in cinnamon sugar and drizzled with a chocolate sauce that has cayenne pepper in it. The sauce is chocolate chips melted down with heavy cream, butter and a teaspoon of cinnamon, with the cayenne going in at the same time. Keep the batter lumpy and stop mixing when the lumps are small, because overmixing is what costs you a fluffy pancake. Fresh baking powder helps too.
Get the full tutorial at Cooking on the Front Burner.
4. Banana Oatmeal Blender Pancakes
Everything goes in the blender, wet and dry together: rolled oats, baking powder, cinnamon, ripe bananas, maple syrup, an egg, almond milk and vanilla. Pour a third of a cup straight from the blender jug into the pan, cook two to three minutes, flip, one more. Rolled oats or quick oats both work and steel cut absolutely do not, which is the one way to get this wrong. Wait until every air bubble has popped before you flip, and they come out clean every time.
Get the full tutorial at The Healthy Maven.
5. Japanese Souffle Pancakes
This is meringue pretending to be breakfast. Egg whites and yolks get separated, the whites whipped with sugar until stiff enough that the bowl can be turned upside down without anything moving, then folded into a cake flour batter a third at a time. Keep the whites chilled until the moment you use them and make sure the bowl and whisk are bone dry, because a trace of oil means no meringue at all. The source gives two versions, one with baking powder and one with cream of tartar instead.
Get the full tutorial at Kirbie's Cravings.
6. Vegan Banana Bread Pancakes
One very ripe banana, three quarters of a cup of plant milk, a teaspoon each of maple syrup and coconut oil, a cup of flour, a tablespoon of hazelnut meal and a quarter cup of chocolate chunks. No eggs, no dairy, and it yields five or six pancakes. The hazelnut meal goes over the top as well, where it adds crunch and makes the stack look fancier than the work you put in. If the batter spreads too far in the pan, whisk in more flour; if it sits in a lump, add more milk. Flip when bubbles show in the center.
Get the full tutorial at Elephantastic Vegan.
7. Garlic Chive Pancakes
Buchujeon, and the savory pancake that proves this list is not only about syrup. A cup of Korean pancake mix, three ounces of garlic chives cut into two inch lengths, a quarter of an onion and a teaspoon of soy sauce, loosened with a cup of icy cold water. Use the water icy cold and mix lightly, because the batter should stay thin. Two to three minutes on the first side, then more oil around the rim of the pan and press it flat with a spatula, about two minutes more on the second side. Plain flour with half a teaspoon of salt works if you cannot find the mix.
Get the full tutorial at Korean Bapsang.
8. Maple Bacon Pancakes
A quarter cup of maple syrup goes into the batter, not just over the top, along with half a cup of applesauce standing in for most of the fat. A cup of cooked chopped bacon gets folded in, except for a quarter cup held back to scatter over the stack at the end, which is the difference between bacon pancakes and pancakes with bacon on them. Let the batter rest while the griddle heats. Three to six minutes a side, and the batter stays thick and lumpy on purpose.
Get the full tutorial at Almost Supermom.
9. Blueberry Chia Seed Pancakes
Classic pancakes rebuilt with whole wheat flour, Greek yogurt and chia seeds, then topped with lemon yogurt and blueberries instead of syrup. Chia seeds are completely flavorless, which is why this works: you get the protein and the fiber and the omega threes and the pancake still tastes like a pancake. Twenty minutes and ten pancakes. All purpose flour or a fifty fifty mix is fine if whole wheat is too heavy for your house, and they keep in the fridge for up to five days.
Get the full tutorial at The Almond Eater.
10. Apple Pie Pancakes with Vanilla Maple Syrup
A cup of grated apple folded into a batter with two teaspoons of cinnamon, half a teaspoon of nutmeg and half a teaspoon of clove. That doubles the cinnamon and quadruples the nutmeg of the recipe it was adapted from, which tells you what kind of pancake this is meant to be. Grate the apple rather than chopping it, a cup from about one medium apple. The syrup is half a cup of maple warmed gently with a teaspoon of vanilla, which takes a minute and is worth doing. Cook one to two minutes, flip, then drop the heat to medium low.
Get the full tutorial at Averie Cooks.
11. Easy Strawberry Cheesecake Pancakes
The wet ingredients go in a blender: eight ounces of cream cheese, a cup of vanilla Greek yogurt, lemon juice, two eggs, sugar, vanilla, milk and melted butter, blitzed smooth and then whisked into the dry just until combined. Lumps are correct. Cream cheese in the batter rather than on top is what makes these taste like cheesecake instead of pancakes wearing a topping. A four ingredient fresh strawberry syrup simmers while you cook. Thin with a little more milk if you like them thinner.
Get the full tutorial at Carlsbad Cravings.
12. Apple Ring Pancakes
Core an apple, slice it into rings about two centimeters thick, toss the rings in half a teaspoon of cinnamon and dip them in pancake batter, so the fruit is inside the pancake rather than on top of it. The batter is ordinary, egg, melted butter, milk, flour and baking powder, with vanilla and cinnamon added. No apple corer? Slice first, then cut the core out of each ring with a teaspoon. Whipped cream, ice cream, syrup or powdered sugar all work on top.
Get the full tutorial at DIY Joy.
13. Simple Lemon Ricotta Pancakes
A cup of ricotta, two eggs, a cup of milk and the zest and juice of a whole lemon whisked together, then the flour, baking powder, salt and two tablespoons of sugar folded in. Let the batter rest five minutes. Whole milk ricotta is the one to buy here. Griddle at 350, quarter cup each, flip when the bubbles come. Use fresh lemon juice rather than bottled, so you get the zest and the juice off the same lemon and all the flavor that comes with it.
Get the full tutorial at Delicious Little Bites.
14. Peanut Butter Chocolate Chip Pancakes
Peanut butter goes into the batter alongside the milk, egg and vanilla rather than only onto the plate at the end, then a quarter cup of mini chocolate chips gets folded through. Mini chips here, not regular ones. The syrup is half a cup of maple stirred with two tablespoons of peanut butter and warmed for about thirty seconds in the microwave, which sounds like too much peanut butter and is not.
Get the full tutorial at Like Mother, Like Daughter.
15. 4-in-1 Sheet Pancake
One batter, one 13 by 18 inch sheet pan, a 425 degree oven, and four different flavors in four quarters of the tray. Nobody stands at the stove flipping in shifts while the first batch goes cold, which is the entire reason this exists. Two and a half cups of flour, two tablespoons of baking powder, room temperature milk and eggs, four tablespoons of butter. Berries, nuts and chocolate go on after the batter is poured, so everyone picks their own corner. Let it cool slightly, then cut and divide it.
Get the full tutorial at DIY Joy.
16. Red Velvet Pancakes with Cream Cheese Glaze
Two cups of milk whisked with two tablespoons of white vinegar and left to rest for two minutes before anything else happens. Three tablespoons of cocoa, a tablespoon and a half of red food coloring, then a glaze of cream cheese, butter, powdered sugar and milk, poured over while the pancakes are still warm. Spread the batter out a little with the back of the measuring cup so the middles are not thicker than the edges. Fresh raspberries and a couple of mint leaves on top if you want them to look like the photograph.
Get the full tutorial at Cooking Classy.
17. Double Chocolate Brownie Pancakes
Cocoa and melted chocolate together are what make these taste like warm brownies straight from the pan, and a handful of chips folded through melts into tiny pools of extra sweetness. A ganache of melted chocolate whisked with milk goes over the stack, then a dusting of icing sugar. Keep the heat on the lower side of medium, which takes more patience but stops the chocolate burning and keeps the pancakes soft. Flip when the bubbles show and the edges set.
Get the full tutorial at Cafe Delites.
18. High Protein Yogurt Pancakes
Six ingredients, fifteen minutes, three servings, and each serving lands at nine grams of protein and four grams of net carbs. Almond flour, coconut flour, Greek yogurt and egg whites do all of it, with no protein powder involved. Do not crank the heat under these, because a Greek yogurt batter burns easily and will do it before you have noticed. Gluten free, grain free and paleo, and they can be made dairy free. They freeze well, which is the real argument for making a double batch on a Sunday.
Get the full tutorial at Fit as a Mama Bear.
19. Apple Cinnamon Pancakes
Two apples stewed first in butter, brown sugar and cinnamon until soft and the liquid has reduced to about a third, then half of them chopped and stirred into the batter while the rest go on top. That split is the good idea here: apple inside and apple over, from one pan of fruit. The batter is a cup of plain flour and half a cup of wholemeal with nutmeg alongside the cinnamon, so it has some body to it. Measure by weight if the source gives you weights, and it does.
Get the full tutorial at Sugar Salt Magic.
20. Fluffy Blueberry Pancakes
Four teaspoons of baking powder in two cups of flour, which is a lot and is precisely why these rise the way they do. A whole cup of fresh blueberries gets folded in gently at the end. The tip worth stealing from this one: swap the milk for vanilla coffee creamer and you get sweetness and vanilla in a single move. Griddle at 300, lower than most people run it, and do not overmix the batter, because overmixed batter makes rubbery pancakes and there is no fixing them.
Get the full tutorial at Delicious Little Bites.
21. Oreo Pancakes
Cocoa pancakes with a quarter cup of chopped Oreos in the batter, stacked with Oreo whipped cream between every layer and chocolate sauce over the whole thing. There is a teaspoon of cornstarch in that whipped cream, added along with the sugar once the peaks start to appear. Hold the cooked pancakes in a 225 degree oven until the last one is off the pan, which is the tip worth taking from this one. Leave the lumps in the batter.
Get the full tutorial at Grandbaby Cakes.
22. Japanese Red Bean Pancakes
Dorayaki: two small honey sweetened pancakes sandwiched around sweet red bean paste. Three tablespoons of batter makes a three inch pancake, cooked on the lowest setting first and then medium low so the tops stay pale and even. Off the pan they go under a damp towel, wrung out tight and draped loosely, which keeps them from drying out while you finish the batch. Then you spread the paste on one pancake and sandwich it with another. Chunky tsubuan paste is traditional, smooth koshian is the one to pick if you like a silkier dessert.
Get the full tutorial at Just One Cookbook.
23. Cheesecake Pancakes
A box of dry cheesecake pudding mix goes into the dry ingredients, with two tablespoons held back for the cream cheese filling, and that is the whole idea. You want the dry mix, not prepared pudding. Both baking powder and baking soda go in as well, and that is where the fluffiness comes from. The filling is cream cheese beaten with butter, powdered sugar and the reserved mix. Buttermilk works but makes a batter thick enough to fight you, so regular milk is the easier call unless you want to thin it yourself.
Get the full tutorial at Taste and Tell.
24. Korean Sweet Pancakes
Hotteok, and this one is a yeast dough rather than a batter. Flour, salt, sugar, a teaspoon of instant yeast and half a cup of lukewarm milk get mixed and left to double, which took about an hour at eighty degrees in the source kitchen and will vary in yours. Punch it down, rest twenty minutes, then oil your hands, flatten a piece, spoon in a tablespoon of dark brown sugar, cinnamon and crushed walnuts and seal it shut. It fries into a crisp disc with molten caramel inside. Six pancakes.
Get the full tutorial at My Korean Kitchen.
25. Mocha Pancakes With Mocha Syrup
Chocolate and coffee pancakes with a mocha syrup poured over, and there is one rule that decides whether this works: use espresso powder, never coffee granules. Espresso powder is fine enough to dissolve completely, and ground coffee does not, so granules give you a gritty pancake. Use both baking powder and baking soda, do not skip one. Flip once per side and no more, because every extra flip presses the air out. Get the griddle properly hot before the first pour.
Get the full tutorial at CakeWhiz.
26. IHOP Pancakes Copycat
One and a quarter cups of sifted flour, a teaspoon each of baking powder and baking soda, an egg, a cup and a quarter of buttermilk, two tablespoons of melted butter and a quarter cup of sugar. Do not over mix the batter, get the pan properly hot before the first pour and then keep it at medium low. Pour a quarter cup into a five inch circle and brush the pan with melted butter rather than greasing it heavily. And do not pat or press the pancakes down as they cook.
Get the full tutorial at Onion Rings and Things.
27. Matcha Banana Pancakes
Vegan and gluten free, and green without a drop of food coloring. Matcha is an acquired taste on its own, but here it sits so far in the background that it reads as a faint savory note rather than as tea, and the banana carries enough sweetness that the source says they taste good with no syrup at all. That is not nothing for a pancake. If you have never cooked with matcha, this is a gentler place to start than a latte. The color alone makes them a St Patrick’s Day breakfast.
Get the full tutorial at Create Mindfully.
28. Gingerbread Pancakes
Two tablespoons of molasses and a third of a cup of brown sugar in the batter, with cinnamon, ground ginger, pumpkin pie spice, cloves and nutmeg all going in at once. Five spices in one pancake, which is more than most see in a year. Make it from scratch rather than from a pancake mix, because the mix version comes out with an odd texture. Skillet at 350, flip at about two minutes when the top starts to bubble, two more minutes on the second side. Butter, cinnamon sugar and a little powdered sugar is all these want on top.
Get the full tutorial at Six Sisters' Stuff.
