30 Pancake Breakfast Recipes to Start Your Day with a Smile

There’s nothing like waking up to the aroma of freshly cooked pancakes.

Whether you like them fluffy, fruity, or savory, these pancake breakfast recipes will turn your morning into a delightful culinary adventure.

Get ready to flip, stack, and savor the most mouthwatering pancakes that will have everyone at the breakfast table craving for more.

Classic Fluffy Pancakes

I always enjoy a stack of warm, fluffy pancakes for breakfast. To start, here are the simple ingredients you’ll need:

Ingredients	Quantity
All-purpose flour	1 1/2 cups
Sugar	2 tablespoons
Baking powder	3 1/2 teaspoons
Salt	1 teaspoon
Milk	1 1/4 cups
Egg	1
Melted butter	3 tablespoons
Vanilla extract	1/2 teaspoon

Instructions:

1. Whisk Dry Ingredients: In a large bowl, I combine the flour, sugar, baking powder, and salt.
2. Blend Wet Ingredients: In another bowl, I mix together the milk, egg, melted butter, and vanilla extract.
3. Combine: I create a well in the center of the dry ingredients and pour in the wet ingredients. Then, I whisk them together until just blended.
4. Heat Pan: I preheat my non-stick pan over medium heat and lightly coat it with cooking spray or butter.
5. Cook: For each pancake, I ladle about 1/4 cup of batter onto the pan. I cook until bubbles form on the surface and the edges appear set, then flip and cook until golden brown on the other side.

I serve these pancakes immediately with my favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream for a delightful breakfast treat.

Blueberry Bliss Pancakes

To begin, I ensure I have the following ingredients ready:

Quantity	Ingredient
1 cup	all-purpose flour
2 tbsp	sugar
1 tsp	baking powder
1/2 tsp	baking soda
1/4 tsp	salt
1	large egg, beaten
3/4 cup	milk
2 tbsp	unsalted butter, melted
1/2 tsp	vanilla extract
1 cup	fresh blueberries

I begin by whisking the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In another bowl, I combine the beaten egg, milk, melted butter, and vanilla extract. I then pour the wet ingredients into the dry ingredients and mix gently until the batter is just combined but still lumpy. It’s important not to overmix, as I want the pancakes to be fluffy.

I heat a non-stick skillet over medium heat and grease it lightly with butter or oil. Using a 1/4-cup measure, I pour the batter onto the skillet. I quickly sprinkle a handful of blueberries on top of each pancake. When bubbles begin to form and pop on the surface, I flip the pancakes and cook them until they’re golden brown on the other side.

Serve the pancakes warm with a drizzle of maple syrup or a dollop of whipped cream. The blueberry burst in each bite makes for a truly blissful breakfast experience.

Banana Nut Pancakes

I find that starting my day with Banana Nut Pancakes is delightful. They’re not only nourishing but also quite simple to make. Below is my favorite recipe for them.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons unsalted butter, melted
• 1 ripe banana, mashed
• 1/2 cup chopped walnuts

Instructions:

1. In a large bowl, I mix the flour, sugar, baking powder, and salt together.
2. In another bowl, I whisk the beaten egg with the milk and melted butter.
3. I create a well in the center of the dry ingredients and pour in the wet ingredients, stirring just until moistened.
4. I fold in the mashed banana and walnuts, making sure not to overmix the batter, as this keeps the pancakes fluffy.
5. I heat a lightly buttered griddle or frying pan over medium-high heat.
6. For each pancake, I pour approximately 1/4 cup of the batter onto the griddle.
7. When bubbles form on the surface, I flip the pancakes and cook until the second side is golden brown.

Serve these pancakes hot, with your choice of syrup or a dollop of whipped cream. For a healthier option, I sometimes top them with additional fresh banana slices. This recipe makes around 8 pancakes, perfect for a cozy breakfast with family or friends. Enjoy your homemade Banana Nut Pancakes!

Chocolate Chip Heaven Pancakes

When I wake up craving something sweet, my go-to is Chocolate Chip Heaven Pancakes. They’re fluffy, indulgent, and the perfect way to start a morning. With each bite packed with melty chocolate chips, they’re sure to satisfy any sweet tooth. Here is the straightforward recipe to make these delightful pancakes.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips
• Non-stick cooking spray or butter for the pan

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
2. Whisk Wet Ingredients: In another bowl, beat together the milk, egg, melted butter, and vanilla extract.
3. Combine: Pour the wet mixture into the dry ingredients, stirring until just mixed. Be careful not to overmix; lumps are okay.
4. Add Chocolate Chips: Gently fold in the chocolate chips.
5. Cook the Pancakes: Heat a pan over medium heat and coat with cooking spray or butter. Use a 1/4 cup measure to pour batter onto the pan for each pancake.
6. Flip: Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
7. Serve: Serve hot with syrup, whipped cream, or additional chocolate chips on top.

My best tip for Chocolate Chip Heaven Pancakes is to wait until the edges begin to slightly dry before flipping them; this ensures a perfectly cooked middle. And remember, adjust the heat as needed to keep them from burning. Enjoy!

Cinnamon Roll Pancakes

Here’s how I make my Cinnamon Roll Pancakes, which combine the warm, comforting flavors of a cinnamon roll with the classic breakfast favorite.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Cinnamon Filling:
  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon
• Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons milk

Firstly, I whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, I mix the milk, egg, and melted butter. I combine the wet ingredients with the dry ingredients just until moistened.

For the cinnamon filling, I stir together the melted butter, brown sugar, and cinnamon until well combined. I put this mixture in a piping bag or a zip-lock bag with a small corner snipped off.

I preheat a skillet over medium heat and pour in about 1/4 cup batter for each pancake. As they cook, I swirl in the cinnamon filling, starting at the center and making a spiral pattern.

While the pancakes are cooking, I prepare the cream cheese glaze by beating together the cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency.

Once the pancakes are fluffy and cooked through, I serve them warm with a generous drizzle of the cream cheese glaze.

Lemon Ricotta Pancakes

For a refreshing twist on traditional pancakes, I often prepare Lemon Ricotta Pancakes. The combination of ricotta and lemon zest results in a delightfully fluffy texture with a zesty flavor. Here’s how I make them:

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Butter, for cooking

Instructions:

1. In a bowl, I whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, I mix ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until well combined.
3. I fold the wet ingredients into the dry ingredients until just combined. It’s crucial not to overmix.
4. I heat a non-stick pan over medium heat and add a small amount of butter.
5. For each pancake, I pour 1/4 cup of batter onto the hot pan.
6. I cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Serve with a drizzle of syrup or a dusting of powdered sugar to complement the lemony flavor. Enjoy this delightful breakfast treat!

Oatmeal Pancakes With Maple Syrup

I prefer to start my mornings with something wholesome and hearty, so I always turn to oatmeal pancakes topped with maple syrup. Oatmeal adds a nutritious twist to the classic pancake, providing extra fiber and a lovely texture.

Ingredients:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Cooking spray or additional butter, for cooking
• Pure maple syrup, for serving

Instructions:

1. In a food processor, grind the rolled oats until they resemble a coarse flour.
2. In a large bowl, whisk together my oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; let the batter sit for five minutes.
5. Heat a non-stick skillet over medium heat and coat with cooking spray or butter.
6. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve the oatmeal pancakes warm with a drizzle of pure maple syrup.

These pancakes are not only delicious but they also have the added benefit of being healthier than traditional pancakes. The oats offer a satisfying base, and the maple syrup adds the perfect touch of natural sweetness. Enjoy!

Pumpkin Spice Pancakes

As I stir together my pancake batter, the rich aroma of pumpkin spice fills my kitchen, beckoning the arrival of fall. To create these warm and fluffy delights, I start with the following ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. I whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
2. In a separate bowl, I mix the milk, pumpkin puree, egg, oil, and vanilla extract.
3. I pour the wet ingredients into the dry ingredients and stir until just combined; it’s okay if the batter is a bit lumpy.
4. I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. For each pancake, I pour about 1/4 cup of batter onto the hot surface.
6. I cook the pancakes until I see bubbles forming on the surface, then flip and cook until golden brown on the other side.

I serve these pumpkin spice pancakes hot with a dollop of whipped cream and a drizzle of maple syrup for a comforting breakfast that perfectly captures the essence of the season.

Spinach And Feta Savory Pancakes

For a nutritious twist on traditional pancakes, I love preparing Spinach and Feta Savory Pancakes. Here’s my go-to recipe:

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Instructions:

1. In a large bowl, I mix together the flour, baking powder, and salt.
2. In another bowl, I whisk the eggs and milk.
3. I sauté the onion and garlic in a pan with one tablespoon of olive oil until they’re soft. Then, I add the spinach just until it wilts.
4. I combine the wet ingredients with the dry ones, folding them together gently.
5. To this, I add the sautéed veggies and feta cheese, giving everything a good but careful stir.
6. I heat the remaining olive oil in a skillet over medium heat.
7. I pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the top, then flipping to brown the other side.

These savory pancakes pair well with a dollop of sour cream or a simple salad. The combination of spinach and feta makes for a tasty and satisfying meal that’s both delightful and healthy!

Tip: I make sure the skillet is hot enough before pouring the batter, ensuring a golden crust on the pancakes.

Red Velvet Pancakes With Cream Cheese Drizzle

To create the pancakes, I use the following ingredients, which serve four:

Ingredients for Pancakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ounce red food coloring
• 1/4 cup unsalted butter, melted
• Cooking spray for the griddle

Cream Cheese Drizzle Ingredients:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons milk

Instructions:

1. I mix the dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt) in a large bowl.
2. In a separate bowl, I whisk together the wet ingredients (buttermilk, eggs, vanilla, red food coloring, melted butter).
3. Then, I pour the wet mixture into the dry ingredients and stir until just combined, careful not to overmix.
4. I heat a griddle over medium-high heat and coat it with cooking spray.
5. I spoon 1/4 cup of the batter onto the griddle for each pancake, flipping when bubbles appear and edges are set.
6. For the drizzle, I beat the cream cheese and butter until creamy, add powdered sugar and vanilla, and beat until smooth. I thin to a drizzle consistency with milk.
7. Once the pancakes are ready, I plate them and drizzle generously with the cream cheese mixture.

Gluten-Free Pancakes For Everyone

In my quest to ensure everyone can enjoy a delicious pancake breakfast, I’ve developed a gluten-free pancake recipe that’s simple and tasty. I’ve taken care to use ingredients that maintain the delightful texture and flavor we all love in pancakes.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk (or non-dairy alternative)
• 2 tablespoons melted unsalted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, I beat the egg and then mix in the milk, melted butter, and vanilla extract.
3. I pour the wet mixture into the dry ingredients and stir until they’re just combined.
4. I heat a non-stick pan over medium heat and brush it with a bit of oil or butter.
5. For each pancake, I pour about 1/4 cup of batter onto the hot pan.
6. I cook them until I see bubbles form on the surface and the edges start to look set, which usually takes about 2 minutes.
7. I carefully flip the pancakes with a spatula and cook the other side until golden brown, typically another 2 minutes.
8. I serve them hot with my choice of gluten-free toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

Enjoying pancakes is a joyous occasion, and with this gluten-free option, I can make sure that even those with dietary restrictions are not left out of the fun. These pancakes are not just for those who follow a gluten-free diet but for anyone who’s looking for a scrumptious alternative to traditional pancakes.

Protein-Packed Pancakes For A Healthy Kickstart

When I make pancakes, I focus on incorporating proteins to energize my mornings. Combining oat flour with cottage cheese and eggs gives a well-rounded protein boost. Below is my go-to recipe for a hearty, nutritious start to the day.

Ingredients:

• 1/2 cup oat flour
• 1/2 cup cottage cheese
• 2 large eggs
• 1 tablespoon almond milk (or your preferred milk)
• 1/2 teaspoon baking powder
• 1 tablespoon honey or maple syrup
• A pinch of salt
• Cooking spray or butter for the pan

Instructions:

1. Mix the dry ingredients: I whisk together the oat flour, baking powder, and salt in a bowl.
2. Blend the wet ingredients: In a blender, I combine the cottage cheese, eggs, milk, and honey until the mixture is smooth.
3. Combine mixtures: I add the wet ingredients to the dry ingredients and stir until just combined.
4. Cook the pancakes: Heat a non-stick pan over medium heat and lightly coat with cooking spray. I pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.

Serving Suggestions:

• Top with fresh berries.
• Drizzle with extra honey or maple syrup.
• Add a dollop of Greek yogurt for an additional protein hit.

This recipe yields about 4-5 medium-sized pancakes, providing a perfect balance of protein, complex carbs, and sweetness to satisfy those morning cravings and supply sustained energy. Enjoy your protein-packed breakfast!

Apple Cider Pancakes For Fall Vibes

For a cozy breakfast that captures the essence of autumn, I like to whip up a batch of Apple Cider Pancakes. They’re infused with the warm flavors of the season and are a delightful twist on the classic pancake.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg
• 1 cup apple cider
• 2 tbsp unsalted butter, melted
• 1 apple, peeled and grated

Instructions:

1. In a large bowl, I combine all the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, I beat the egg and then add the apple cider and melted butter, stirring to blend everything nicely.
3. I pour the wet mixture into the dry ingredients and stir just until combined, ensuring I don’t overmix to keep the pancakes fluffy.
4. Gently folding in the grated apple gives the batter a lovely texture and boosts the apple flavor.
5. On a preheated, greased skillet over medium heat, I pour about 1/4 cup of the batter for each pancake.
6. Once bubbles form on the surface and the edges are set, I flip the pancake and cook until golden brown.
7. I serve them hot with my favorite toppings, like maple syrup, a dollop of whipped cream, or a sprinkle of cinnamon.

This recipe brings out the full flavors of fall and makes any morning feel festive.

Coconut Almond Joy Pancakes

When I make Coconut Almond Joy Pancakes, I begin with these ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 3/4 cup milk
• 1 tsp vanilla extract
• 2 tbsp melted butter
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/4 cup mini chocolate chips
• Additional butter or oil for the pan
• Whipped cream or syrup (optional)

Instructions are as follows:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the egg with milk and vanilla extract. Stir in the melted butter.
3. Pour the wet ingredients into the dry and mix until just combined. Fold in the shredded coconut, almonds, and chocolate chips.
4. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until pancakes are golden brown on both sides; serve hot.
6. For an extra touch, top with whipped cream or drizzle with syrup.

I always make sure that the pantry must-haves like flour, sugar, and chocolate chips are in stock before starting. Prepping the batter properly ensures each pancake is fluffy and full of flavor, and the added texture from the coconut and almonds truly makes these pancakes a crowd-pleaser at my breakfast table.

Peanut Butter And Jelly Pancake Sandwiches

To start, I gather my ingredients:

• Pancake Batter:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons unsalted butter, melted

• Fillings:

  • Peanut butter
  • Jelly or jam of choice

Begin with the pancake batter. I combine the dry ingredients in one bowl (flour, sugar, baking powder, and salt). In another, I mix the wet ingredients (milk, egg, melted butter). I then pour the wet mix into the dry ingredients and stir until just combined; a few lumps are okay.

I heat a non-stick pan over medium heat and pour about 1/4 cup of batter for each pancake. When bubbles start to form, I flip the pancake and cook until golden brown on both sides.

Once the pancakes are ready, I let them cool slightly. I spread a generous amount of peanut butter on one pancake and jelly on another, pressing them together to form a sandwich. Lastly, I slice each pancake sandwich in half to make them easier to eat.

Enjoy these Peanut Butter And Jelly Pancake Sandwiches for a twist on a classic breakfast or a delightful snack.

Fun And Fluffy Animal-Shaped Pancakes For Kids

To begin, I gather all the ingredients I’ll need to create my animal-shaped pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup milk
• 2 tablespoons melted butter
• Extra butter for the pan

I start by whisking together the dry ingredients in a large bowl. Next, I make a well in the center and pour in the beaten egg, milk, and melted butter. I mix everything until the batter is smooth.

For shaping pancakes, I pour the batter into squeeze bottles with narrow nozzles, which gives me more control over the design. I heat a non-stick pan over medium heat and lightly coat it with butter.

Here’s a basic animal shape I often make:

Step	Instruction
1	I use the squeeze bottle to outline the animal’s body onto the pan.
2	I fill in the outline with more batter to ensure even cooking.
3	After bubbles form on the surface, I flip the pancake to cook the other side until golden.

A few quick tips to keep in mind:

• I like to start with simple shapes, such as a bear face or a cat silhouette.
• I add details like ears, tails, or paws by making small shapes and attaching them to the larger body.
• I sometimes use fruit pieces or chocolate chips to add eyes and noses after cooking.

My animal-shaped pancakes are not only fun to look at but also delicious to eat!

Bacon And Cheddar Pancakes

I start by gathering all the ingredients I need to create the savory pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup sharp cheddar cheese, shredded
• 4 slices bacon, cooked and crumbled
• Additional butter for the pan

After prepping the ingredients, I follow these steps:

1. In a large bowl, I whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, I combine the milk, egg, and melted butter.
3. I pour the wet mixture into the dry ingredients, stirring until just combined; lumps are perfectly fine.
4. Then, I fold in the shredded cheddar cheese and the crumbled bacon.

Heating a griddle or non-stick pan over medium heat, I lightly butter it. I pour 1/4 cup of batter for each pancake, leaving space between them.

• Cook until bubbles form and the edges appear set, about 2-3 minutes.
• Flip and cook until golden brown on the other side.

I serve them hot, often with a dollop of sour cream or a drizzle of maple syrup for that extra touch of decadence.

S’mores Pancakes For A Sweet Treat

For those mornings when I crave something sweet and comforting, I whip up a batch of S’mores Pancakes. They combine the gooeyness of marshmallows, the richness of chocolate, and the nostalgia of graham crackers into a delightful breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup crushed graham crackers
• 1/2 cup mini marshmallows
• Chocolate sauce (optional)
• Extra mini marshmallows, for topping

Instructions:

1. In a large bowl, I mix together flour, sugar, baking powder, and salt.
2. In another bowl, I whisk together milk, egg, vegetable oil, and vanilla extract.
3. I pour the wet ingredients into the dry ingredients, stirring until just combined. Then, I fold in chocolate chips, crushed graham crackers, and mini marshmallows.
4. I heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. To serve, I stack pancakes and top them with extra mini marshmallows and a generous drizzle of chocolate sauce, if desired.

This stack of S’mores Pancakes always brings a campfire twist to my kitchen table and starts my day with a smile.

Matcha Green Tea Pancakes

I start with a flourish of matcha powder for an energizing twist on the classic breakfast. My Matcha Green Tea Pancakes are not only visually striking with their vibrant hue but also offer a subtle earthy flavor and an antioxidant boost.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon matcha green tea powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract
• Butter or oil, for the pan

Instructions:

1. In a large bowl, I whisk together flour, sugar, matcha powder, baking powder, baking soda, and salt.
2. In another bowl, I combine buttermilk, egg, melted butter, and vanilla extract, stirring them until they are just blended.
3. I make a well in the center of the dry ingredients and pour in the wet mixture. I stir them gently until just combined, being careful not to overmix.
4. I heat a skillet over medium heat and brush it with butter or oil.
5. For each pancake, I pour about 1/4 cup of batter onto the skillet. I cook until bubbles form on the surface, then flip them carefully and cook until golden brown on the other side.
6. These pancakes are best served fresh and warm, with a drizzle of honey or a scoop of yogurt on top.

Tiramisu Pancakes For A Coffee Lover’s Delight

When creating Tiramisu Pancakes, my goal is to blend the classic flavors of the beloved Italian dessert with the comfort of a warm, fluffy stack. Here’s what I need to get started:

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 1/4 cup mascarpone cheese
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions:

1. In a large bowl, whisk together flour, sugar, instant coffee, baking powder, baking soda, and salt.
2. In another bowl, beat the egg and then mix in the milk, mascarpone cheese, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
4. Heat a non-stick pan over medium heat. For each pancake, pour 1/4 cup of batter onto the pan.
5. Cook for 2-3 minutes or until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes on the other side.
6. Continue with the remaining batter.
7. Serve hot with a dusting of cocoa powder.

Remember, balance is key. Adjust the coffee flavor with the sugar to suit my palate, and make sure the pan isn’t too hot; this means the pancakes can cook evenly and won’t burn. Enjoy the rich, indulgent taste of Tiramisu in every pancake bite!

Lemon Blueberry Ricotta Pancakes

For an indulgent morning treat, I love whipping up a batch of Lemon Blueberry Ricotta Pancakes. They’re fluffy, light, and the combination of lemon and blueberries with the subtle richness of ricotta cheese is delightful. Here’s how I make them:

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1 large egg
• 1/2 cup milk
• Zest and juice of 1 lemon
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries, plus more for serving
• Butter or cooking spray, for the pan
• Maple syrup, for serving

Instructions:

1. In a bowl, I combine the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, I whisk together the ricotta, egg, milk, lemon zest, lemon juice, and vanilla.
3. I stir the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
4. I fold in the blueberries gently.
5. I heat a non-stick pan over medium heat and coat with butter or cooking spray.
6. For each pancake, I pour about 1/4 cup of batter onto the hot pan.
7. I cook until bubbles form on the surface and the edges look set, usually 2-3 minutes.
8. I flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
9. I serve the pancakes warm with extra blueberries and maple syrup.

This recipe makes about 8 pancakes, perfect for a cozy breakfast at home. The tangy lemon and sweet berries create a delightful burst of flavor with each bite.

Loaded Breakfast Pancake Stack For The Hungry Soul

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter
• 1/2 cup cheddar cheese, shredded
• 4 strips cooked bacon, crumbled
• 1 small avocado, sliced
• 2 large eggs, fried or scrambled

Instructions:

1. In a mixing bowl, I whisk together the flour, baking powder, sugar, and salt. In another bowl, I beat together the milk, egg, and melted butter until well combined.
2. I pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should have small lumps; it’s important not to overmix.
3. I heat a non-stick pan over medium heat and ladle approximately 1/4 cup of batter onto the pan for each pancake. Once bubbles form on the surface, I sprinkle a bit of cheddar cheese and bacon crumbles on top, then flip the pancake. Cook until golden brown on both sides.

To assemble:

• I place a pancake on a plate and top it with a fried or scrambled egg.
• I repeat the layering, adding avocado slices between the layers for extra creaminess.
• I stack as many layers as I desire, typically aiming for a three-layer stack.

To serve, I drizzle maple syrup or top with a dollop of sour cream, and enjoy the hearty and satisfying meal to start my day.