41 Pancake Recipes for Breakfast and Beyond

Pancakes come in all shapes and sizes, flavors and textures. For a cozy weekend breakfast or an energizing weekday morning, a fluffy buttermilk stack drizzled with golden maple syrup never fails to put you in a good mood. We have recipes to suit all occasions, from decadent stacks to impress at a holiday brunch to whimsical, colorful confetti plates for celebrating a special birthday. We have dozens of recipes to suit all kinds of palettes and diets, because even gluten-free and vegan diners deserve a warm stack of flapjacks. With this list at your disposal, you’ll wonder why you ever reached for the boxed pancake mix before.

This pancake recipe is as tried-and-true as it comes, as the many reviews attest to. With just the right balance of melted butter and sugar, it’s a recipe that’s sweet without being too sweet. You can also use this recipe to serve as the base for adding other ingredients and mix-ins, like nuts, fruit or chocolate chips.

Sweet banana pancakes are always a good call, and this recipe adds a special touch by incorporating tangy sour cream into the batter. The sour cream keeps the flavor from skewing too sweet. Instead of mashing, dice the ripe banana and fold it into the batter to ensure pops of soft fruit in every bite.

Infuse a batch of pancakes with fall flavors by folding in some grated fresh apple. The fruit adds both flavor and texture, increasing moisture without thinning out the batter. Add to that a combination of warm cinnamon, brown sugar and a drizzle of maple syrup, and you have a cozy, warming breakfast to start any day right.

Nothing sets off the taste of fresh blueberries in a stack of hot pancakes quite like tangy buttermilk. Use fresh or frozen berries, wild or farmed, and the final dish will be delicious no matter what. Add the blueberries after spooning the batter into the skillet to avoid losing them all to the bottom of the bowl.

Out of milk? No worries. A splash of orange juice adds acidity and lift to these vanilla-scented pancakes. It reacts with the baking soda to increase aeration, leading to fluffy pancakes you can stack a mile high. The slight hint of citrus flavor adds an interesting twist you won’t find in your classic cakes.

Get creative in the morning by crafting a thick and fluffy pancake in your rice cooker. This hands-free method creates a Japanese-style souffle-like pancake that’s soft and tender inside. The recipe makes enough for 8, so you won’t spend the morning standing over the griddle flipping.

In this recipe, coconut flour adds flavor and replaces traditional wheat flour. Those looking for a gluten-free breakfast will enjoy the soft but moist texture of these pancakes, which are bolstered by a double-dose of unsweetened coconut milk and toasted coconut flakes. All together it’s a tropical breakfast recipe that full of fiber.

This copy-cat recipe recalls a favorite recipe from breakfast chain IHOP, incorporating bits of frozen cheesecake into the pancake batter. Just like chocolate chips, this addition starts to melt slightly into the batter as the pancakes cook, leaving behind gooey pops of sweetness. Add to that a sauce made of fresh strawberries and strawberry jam and you have a breakfast that borders on dessert.

Enjoy the flavors of cinnamon rolls without perfecting a yeast-risen dough by swirling cinnamon sugar into a simple pancake batter. The sugar in the swirl caramelizes to a crisp finish as the pancake cooks in the pan. To top it off, the pancakes are drizzled with a gooey icing as an alternative to the classic maple syrup.

Fluffy Japanese pancakes have been having a moment, with mile-high stacks gracing the pages of various social media channels. The secret is whipping egg whites to a meringue, then folding it into the batter. Ring molds help the pancakes keep their shape as they rise, but some creative folding with aluminum foil could work in a pinch.

There’s nothing wrong with fancy pancake recipes full of yummy ingredients like fruit and chocolate chips, but sometimes a classic buttermilk pancake is just what you are craving. Our best buttermilk pancake recipe is one to keep in your back pocket and creates thick, golden-brown pancakes that are fluffy without tasting dry. The flavor is tangy and buttery, with just a hint of vanilla.

Ringing in at about 20 grams of protein per serving, these high-protein pancakes are packed with protein-rich cottage cheese, eggs and peanut butter powder. The batter also includes ripe bananas and chocolate chips, so the pancakes are just sweet enough to eat without extra maple syrup or other sweet toppings. Bonus: They freeze well so you can whip up a big batch for an easy-to-reheat quick breakfast.

Stacked mile-high and stuffed with whipped cream cheese and berries, this pancake cake is a work of art that begs to be devoured immediately. Making the pancakes themselves is not much trickier than whipping up any standard batch, but the magic comes in the assembly. Top the stack with a pile of fresh berries and a drizzle of maple syrup to finish it off.

Imagine the tart and tangy citrus flavors of crepes Suzette mixed with the thick and soft texture of a pancake. These pancakes have orange marmalade incorporated into the batter and infused into a warm butter that gets drizzled on top of the final dish. Don’t forget segments of fresh, juicy orange.

Adding pumpkin spice pudding mix to the batter not only adds a wonderful flavor but also makes the pancakes fluffy and custardy on the inside. We save a tablespoon of pudding to add to whipped cream for an extra bit of spice and to keep it fluffy longer.

If you’re looking for a pancake recipe that can provide the perfect baseline for endless customization, these simple homemade pancakes could be just what you want. Boiled down to just the essential ingredients, this recipe is perfect for stashing in your recipe box to pull out for any occasion. Stir in berries, mashed banana or even just a touch of vanilla extract, to add an extra layer of flavor.

Ripe mashed banana is one of the ingredients that add moisture to these vegan pancakes which taste every bit as fluffy and delicious as your standard recipe. The dairy ingredients like butter and milk are swapped out for vegan alternatives, leaving behind a batter that comes together just as easily. Top them as you would any other banana pancake—we recommend sliced bananas and plenty of syrup.

Pancakes represent some of the ways that breakfast can be more fun than the other meals of the day, so why not lean in and craft Oreo pancakes? Sandwiched in between layers of chocolate pancakes is dollops of airy whipped cream. The final dish is topped crushed Oreo cookies and a drizzle of chocolate sauce, for good measure.

Make pancakes that will satisfy everyone’s flavor preferences with this genius sheet-pan pancake recipe. Divide tray into 4 sections and give each its own flavor, from banana to cinnamon sugar. The best part? No flipping required.

Of all the great gluten-free swaps for wheat flour, oat flour is a tasty option that can be made at home as long as you have oats and a blender. Just blend the oats until they form a floury consistency, then whisk in your traditional pancake ingredients. A touch of cinnamon and a hint of vanilla complement the batter, which ends up tasting like a comforting bowl of warm oatmeal.

Pannukakku is a Finnish oven pancake not unlike a Dutch baby. The flavor is not too far off from classic pancakes but the prep doesn’t require endless flipping. Top slices of it with traditional lingonberry jam, or any kind of fruit or preserves that your heart desires.

Celebrate someone’s special day with a stack of colorful pancakes. This recipe uses sprinkles and a tangy cream cheese glaze to add that special touch. Make sure to cook the pancakes over low to medium heat to keep the color light so the rainbow sprinkles can show through.

Cornmeal adds an interesting dimension of texture and flavor to classic pancakes. When combined with all-purpose flour, the pancakes become more toothsome and hearty, with a flavor bordering more on savory than sweet. This recipe incorporates dried cranberries and orange marmalade to the cakes for a fun twist.

Let your day take a tropical turn by incorporating some pineapple into your pancake recipe. These draw their inspiration from pineapple upside down cake by using canned pineapple rings and a bright red maraschino cherry stuck into the center. Once the pancake cooks on one side, flip it over to revealed the perfectly caramelized slice of pineapple.

A few handfuls of chocolate chips in your pancake batter is enough to brighten even the gloomiest of mornings. This recipe adds a heavy dose of baking powder to ensure the pancakes rise sky-high. Serve them up with warm maple syrup and a side of crispy bacon.

Have your pancakes without the guilt by incorporating some multigrain flour into the mix. A combination of whole-wheat flour, oats, and cornmeal add fiber to the cakes, while brown sugar, lemon zest and ground nutmeg keeps the the taste from feeling bland. Low-fat yogurt and nonfat milk helps keep the pancakes low in added fat as well.

Whether you’re accommodating an egg allergy or just opened the refrigerator to find yourself plum out, you can still make a stack of fluffy, delicious pancakes. Buttermilk comes to the rescue to add the necessary moisture and structure we’re missing from the eggs, plus a boost from the reaction with baking soda. Drizzle on your favorite maple syrup and you won’t even be able to tell the difference.

A Dutch baby is sometimes referred to as a puffed pancake, offering all the great flavor of flapjacks in just one easy, flip-less recipe. Use a blender to mix the batter, then pour into a hot pan and bake until the pancake is fluffy and risen. Finish the dish with a scoop of berries, jam, syrup or just a simple dusting of powdered sugar.

This unique recipe combines some of the best things about fluffy pancakes and juicy peach cobbler. Each pancake gets 4 slices of ripe peach and a sprinkle of brown sugar as it cooks in the pan. Once you flip, the peaches caramelize in the sugar and butter to a perfectly soft texture.

Ripe mashed banana packs a pancake full of sweet, fruity flavor that brings a tropical vibe to any morning. This recipe uses whey protein, along with an extra egg white, to give the pancakes a boost of protein to keep you full all day. Top with extra slices of banana and maple syrup.

Fans of the keto diet can still enjoy a stack of fluffy, low-carb pancakes with this simple recipe. It boosts the fat using a combination of coconut milk and cream and keeps sugar low by swapping it with a keto-friendly sweetener. Swap the traditional flour for a blend of coconut and almond flour for just the right cake-y texture.

This recipe for ooey-gooey chocolate pancakes takes inspiration from a steamy mug of hot chocolate. Hot cocoa mix goes into the batter, plus there’s an extra drizzle of warm chocolate syrup on top. The final touch is a dollop of whipped cream, of course.

If you’re looking for pancake recipe that’s a bit more grown-up and elegant, these lemon ricotta cakes could fit the bill. The ricotta gives the pancakes a fluffy richness that is balanced by tangy buttermilk and a combination of lemon zest and juice. Each bite is studded with slices of juicy ripe fig and a quick drizzle of maple syrup.

Cream cheese brings a decadent dimension to standard pancakes that’s unlike anything you’ve ever tired. Creamy, cheesy and rich, these pancakes are accented by a cherries Jubilee syrup spiked with a bit of kirsch or cherry brandy. Don’t be afraid of the flambé—it helps cook off the alcohol while concentrating the flavors of the sauce.

For a gluten-free alternative to pancakes that doesn’t sacrifice on texture, try this almond flour option. Blanched almond flour has a similar texture to all-purpose flour, but is rich in nutty flavor and delivers a nice, toothsome texture. The cakes are more tender than your standard recipe, so be sure to go nice and slow when flipping.

Swedish pancakes find themselves somewhere between a crepe and an American-style pancake. They’re thin without being paper thin and typically served with powdered sugar or fresh fruit. Feel free to serve them as you wish, with maple syrup, jam or anything else!

For ultra-fluffy pancakes, a little kitchen magic is in order. This recipe uses whipped egg whites to make a batter that’s as light as air. Be careful not to overmix the batter, which can accidentally knock all that fluffiness out.

Low on ingredients? Then this gluten-free, two-ingredient banana pancake recipe might be for you. Mashed banana and whisked egg is all you need to make a simple pancake without any flour or added sugar. Top them as you wish, with maple syrup or just some ripe sliced banana.

There’s very little in life that chocolate hazelnut spread can’t make better, and pancakes are no exception. To perfect this recipe, freeze teaspoon-sized mounds of the spread so you can add them to your griddle cakes with little mess. Once the pancakes flip, the spread will thaw and soften, leading to warm pancakes stuffed with a gooey surprise center.

Everybody loves blueberry pancakes, but have you ever tried them with a light hint of lemon added? Use the juice and the zest to add a bit of tang and acidity to the ripe blueberries to these tender cakes. The soft texture comes from the use of ultra-soft cake flour as opposed to standard all-purpose.