15 Killer Pancake Recipes That Will Make You Drool

15 Killer Pancake Recipes That Will Make You Drool

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Pancakes are one of those magical foods that can transform an ordinary morning into a special occasion. Whether you’re feeding a hungry family, treating yourself to a cozy breakfast, or impressing weekend guests, pancakes are the ultimate crowd-pleaser. But why settle for plain old pancakes when you can have fluffy, decadent, or even health-conscious options?

This post dives into 15 killer pancake recipes that will leave you—and anyone lucky enough to eat them—absolutely drooling. From classic buttermilk to indulgent Nutella-stuffed pancakes, there’s something here for everyone. Let’s flip into it!

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🥞 Why Pancakes Are the Perfect Breakfast (or Dinner!)

Pancakes aren’t just for mornings! These versatile creations can be served for brunch, brinner (breakfast for dinner!), or even dessert. They’re budget-friendly, easy to customize, and whip up in no time—perfect for busy moms or lazy weekends.

But pancakes aren’t just food; they’re a ritual. Some of my fondest memories are of Saturday mornings with my kids gathered around the table, waiting for the first stack to appear. They’re a symbol of comfort and connection.

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1. Fluffy Buttermilk Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups buttermilk
• 2 large eggs
• 4 tbsp melted butter
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—lumps are fine.
4. Heat a nonstick skillet or griddle over medium heat and grease with butter or oil.
5. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 1-2 minutes per side.
6. Serve hot with butter and maple syrup.

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2. Chocolate Chip Banana Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 ripe banana, mashed
• ¾ cup milk
• 1 large egg
• ½ tsp vanilla extract
• ½ cup mini chocolate chips

Instructions:

1. In a large bowl, whisk together the flour, sugar, and baking powder.
2. In a separate bowl, mix the mashed banana, milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the chocolate chips.
5. Heat a griddle over medium heat, lightly greased.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles appear, then flip and cook for another 1-2 minutes.
7. Serve with extra chocolate chips, syrup, and banana slices.

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3. Blueberry Lemon Ricotta Pancakes

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 cup milk
• 2 large eggs
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter for cooking

Instructions:

1. In a large bowl, mix the ricotta cheese, flour, sugar, and baking powder.
2. In another bowl, whisk the milk, eggs, and lemon zest. Add to the dry ingredients and mix until just combined.
3. Gently fold in the blueberries.
4. Heat a skillet or griddle over medium heat and add a little butter.
5. Pour about ¼ cup of batter onto the pan and cook until bubbles appear on the surface. Flip and cook the other side until golden brown.
6. Serve with maple syrup and extra blueberries.

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4. Nutella-Stuffed Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 ¼ cups milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ½ cup Nutella (frozen into dollops)

Instructions:

1. In a bowl, combine the flour, sugar, and baking powder.
2. Whisk in the milk, egg, melted butter, and vanilla extract.
3. Heat a skillet over medium-low heat and lightly grease it.
4. For each pancake, pour ¼ cup of batter into the pan. Place a frozen dollop of Nutella in the center and cover with a little more batter.
5. Cook until bubbles form, then flip and cook until golden brown.
6. Serve immediately, drizzled with extra Nutella or syrup.

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5. Pumpkin Spice Pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup canned pumpkin puree
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions:

1. In a bowl, mix the flour, sugar, baking powder, baking soda, and spices.
2. In another bowl, whisk together the pumpkin, milk, egg, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients and mix until smooth.
4. Heat a skillet over medium heat, greased with butter or oil.
5. Pour about ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
6. Serve with whipped cream and a sprinkle of cinnamon.

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6. Protein-Packed Greek Yogurt Pancakes

Ingredients:

• 1 cup rolled oats
• 1 cup Greek yogurt
• 1 large egg
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp honey
• ½ tsp cinnamon

Instructions:

1. In a blender, combine oats, Greek yogurt, egg, baking powder, vanilla extract, honey, and cinnamon. Blend until smooth.
2. Heat a skillet over medium-low heat, lightly greased.
3. Pour ¼ cup of batter onto the pan for each pancake and cook until bubbles appear. Flip and cook until golden brown.
4. Serve with fresh fruit, nuts, or a drizzle of honey.

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7. Cinnamon Roll Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ¼ cup cream cheese
• 2 tbsp powdered sugar
• 1 tbsp milk (for drizzle)

Instructions:

1. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the milk, egg, melted butter, and vanilla extract. Combine with the dry ingredients.
3. In a small bowl, mix brown sugar and cinnamon for the cinnamon swirl.
4. Heat a griddle over medium heat and grease with butter.
5. Pour pancake batter and immediately swirl a bit of cinnamon-sugar mixture into each pancake. Flip when bubbles form.
6. Mix cream cheese, powdered sugar, and milk to make the icing. Drizzle over pancakes.
7. Serve warm and enjoy!

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8. Apple Cinnamon Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 1 cup milk
• 2 large eggs
• 2 tbsp melted butter
• 1 apple, peeled and diced
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Gently fold in the diced apple.
5. Heat a griddle over medium heat and lightly grease it.
6. Pour ¼ cup of batter for each pancake and cook until golden brown, flipping once bubbles form.
7. Serve with extra cinnamon and syrup.

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9. Peanut Butter & Jelly Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 ¼ cups milk
• 2 large eggs
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ½ cup peanut butter
• ½ cup strawberry or grape jelly

Instructions:

1. In a large bowl, whisk together the flour, sugar, and baking powder.
2. In another bowl, mix the milk, eggs, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients until just mixed. Don’t overmix.
4. Heat a nonstick griddle over medium heat and lightly grease it.
5. For each pancake, pour ¼ cup of batter, cooking until bubbles form, then flip and cook until golden brown.
6. Warm the peanut butter and jelly in separate bowls. Spread the peanut butter on the pancakes and drizzle with jelly.
7. Serve with whipped cream and more peanut butter drizzle.

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10. Strawberry Shortcake Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1 tbsp sugar (for strawberries)
• Whipped cream for topping

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients and stir until smooth.
4. In a small bowl, toss the sliced strawberries with sugar and set aside.
5. Heat a skillet over medium heat and lightly grease it with butter or oil.
6. Pour ¼ cup of batter for each pancake and cook until golden brown on both sides.
7. Top pancakes with sweetened strawberries and whipped cream.

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11. S’mores Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• ½ cup mini marshmallows
• ¼ cup mini chocolate chips
• ¼ cup graham cracker crumbs

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir to combine.
4. Gently fold in the marshmallows and chocolate chips.
5. Heat a griddle over medium heat and lightly grease it.
6. Pour ¼ cup of batter for each pancake and sprinkle with graham cracker crumbs before flipping.
7. Cook until golden brown and serve with extra marshmallows and chocolate drizzle.

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12. Coconut Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup shredded coconut
• 2 tbsp melted butter

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, and baking soda.
2. In another bowl, whisk the milk, eggs, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Fold in the shredded coconut.
5. Heat a skillet over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter for each pancake. Cook until golden brown, flipping when bubbles form.
7. Serve with toasted coconut and syrup.

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13. Carrot Cake Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup milk
• 2 large eggs
• 1 cup grated carrots
• ½ cup chopped walnuts
• 2 tbsp melted butter
• Cream cheese frosting for topping

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.
2. In another bowl, mix the milk, eggs, grated carrots, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts.
4. Heat a griddle over medium heat and lightly grease it.
5. Pour ¼ cup of batter for each pancake, cooking until golden brown on both sides.
6. Serve with a drizzle of cream cheese frosting and extra walnuts.

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14. Churro Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• ¼ cup cinnamon sugar

Instructions:

1. In a large bowl, mix the flour, sugar, baking powder, and cinnamon.
2. In another bowl, whisk the milk, egg, and melted butter.
3. Combine the wet and dry ingredients and stir to combine.
4. Heat a skillet over medium heat and lightly grease it.
5. Pour ¼ cup of batter for each pancake, cooking until golden brown on both sides.
6. Roll the pancakes in cinnamon sugar and serve with a drizzle of chocolate syrup.

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15. Vegan Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 ¼ cups almond milk (or any plant-based milk)
• 2 tbsp vegetable oil

Instructions:

• Serve with your favorite syrup or fruit topping.
• In a large bowl, whisk together the flour, sugar, and baking powder.
• In another bowl, mix the almond milk, vanilla extract, and vegetable oil.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Heat a griddle or skillet over medium heat and lightly grease with oil.
• Pour ¼ cup of batter for each pancake and cook until bubbles form, then flip and cook until golden brown.

Common Questions (and Answers!) About Pancakes

1. Can I freeze pancakes?

Absolutely! Make a big batch, let them cool, then stack with parchment paper in between and freeze in an airtight bag. Reheat in the toaster or microwave.

2. Why are my pancakes flat?

The usual culprit is overmixing. Stir your batter just until combined; lumps are okay! Also, make sure your baking powder or soda is fresh.

3. Can I make pancakes without eggs?

Yes! Substitutes like mashed bananas, applesauce, or flaxseeds work wonderfully in most recipes.

4. What’s the best pan for pancakes?

A nonstick skillet or griddle works best. Cast iron is great too—just make sure it’s well-seasoned.

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Tips for Pancake Perfection

1. Preheat the pan. Pancakes cook best on medium-low heat.
2. Don’t flip too soon. Wait until bubbles form and edges are set before flipping.
3. Use a ladle or measuring cup. For consistent sizes.
4. Keep them warm. Place cooked pancakes in a 200°F oven until ready to serve.

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Final Thoughts

Whether you’re flipping for your family or experimenting with new flavors, these 15 pancake recipes are guaranteed to delight. They’re more than just a meal—they’re a reason to gather, celebrate, and savor. Try one (or all) of these recipes and make your mornings magical.

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Do you have a favorite pancake recipe or a secret pancake hack? I’d love to hear about it in the comments below. Happy flipping! 🥞