Let’s be honest—pancakes aren’t just breakfast. They’re a mood. Whether you’re rolling out of bed on a lazy Sunday or whipping up a midnight snack in your PJs, there’s something undeniably magical about a warm, golden stack dripping in syrup, topped with your wildest cravings.
But why stop at plain old pancakes? We aim to change the perspective. From dessert-inspired delights (think Oreo, Biscoff, or banana-choc heaven) to savoury starters that’ll make you question everything you knew about brunch, this list is stacked with recipes that are fun, fabulous, and totally crave-worthy.
Stack attack: pancakes worth flipping out over!
Whether you’re a pancake purist or a flavour aficionado, these recipes will have you reaching for your spatula in no time. So tie your apron, crank up the tunes, and prepare to pour, flip, and top your way to greatness—because life’s too short for boring breakfasts.
Double Stuff Oreo Pancakes
| Ingredients | Directions |
|---|---|
| 1 cup all-purpose flour | 1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. |
| 2 tablespoons sugar | 2. In a separate bowl, whisk together the egg, milk, and melted butter. |
| 1 tablespoon baking powder | 3. Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 1/2 teaspoon salt | 4. Gently fold in the crushed Double Stuf Oreos. |
| 1 large egg | 5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. |
| 1 cup milk | 6. Pour 1/4 cup portions of the pancake batter onto the griddle. |
| 2 tablespoons melted butter | 7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
| 10 Double Stuf Oreos (crushed) | 8. Remove from the griddle and keep warm. |
| Whipped cream (optional) | 9. Repeat with the remaining batter. |
| Additional crushed Double Stuf Oreos for garnish (optional) | 10. Serve the Double Stuf Oreo Pancakes with whipped cream and additional crushed Oreos, if desired. Enjoy! |
Whole Wheat Cherry Vanilla Bean Pancakes
| Ingredients | Directions |
|---|---|
| 1 cup whole wheat flour | 1. In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, and salt. Mix well. |
| 2 tablespoons sugar | 2. In a separate bowl, scrape the seeds from the vanilla bean pod and add them to the wet ingredients. |
| 1 tablespoon baking powder | 3. In the same bowl with the wet ingredients, add the egg, milk, and melted butter. Mix until well combined. |
| 1/2 teaspoon salt | 4. Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 1 large egg | 5. Gently fold in the pitted and chopped cherries. |
| 1 cup milk | 6. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. |
| 2 tablespoons melted butter | 7. Pour 1/4 cup portions of the pancake batter onto the griddle. |
| 1 vanilla bean pod | 8. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
| 1 cup pitted and chopped cherries | 9. Remove from the griddle and keep warm. |
| Whipped cream (optional) | 10. Repeat with the remaining batter. |
| Maple syrup or cherry compote for serving (optional) | 11. Serve the Whole Wheat Cherry Vanilla Bean Pancakes with whipped cream and your choice of maple syrup or cherry compote, if desired. Enjoy! |
Mint Chocolate Chip Pancakes
| Ingredients | Directions |
|---|---|
| 1 cup all-purpose flour | 1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. |
| 2 tablespoons sugar | 2. In a separate bowl, whisk together the egg, milk, and melted butter. |
| 1 tablespoon baking powder | 3. Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 1/2 teaspoon salt | 4. Gently fold in the mint extract and chocolate chips. |
| 1 large egg | 5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. |
| 1 cup milk | 6. Pour 1/4 cup portions of the pancake batter onto the griddle. |
| 2 tablespoons melted butter | 7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
| 1/2 teaspoon mint extract | 8. Remove from the griddle and keep warm. |
| 1/2 cup chocolate chips | 9. Repeat with the remaining batter. |
| Whipped cream (optional) | 10. Serve the Mint Chocolate Chip Pancakes with whipped cream and extra chocolate chips, if desired. Enjoy! |
Zucchini Corn Pancakes
| Ingredients | Directions |
|---|---|
| 1 cup all-purpose flour | 1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. |
| 2 tablespoons sugar | 2. In a separate bowl, mash the ripe bananas until smooth. |
| 1 tablespoon baking powder | 3. Add the mashed bananas, egg, milk, and melted butter to the dry ingredients. Stir until just combined. |
| 1/2 teaspoon salt | 4. Gently fold in the chopped walnuts. |
| 2 ripe bananas, mashed | 5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. |
| 1 large egg | 6. Pour 1/4 cup portions of the pancake batter onto the griddle. |
| 1 cup milk | 7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
| 2 tablespoons melted butter | 8. Remove from the griddle and keep warm. |
| 1/2 cup chopped walnuts | 9. Repeat with the remaining batter. |
| Maple syrup or honey for serving | 10. Serve the banana-nut Nut Pancakes with maple syrup or honey drizzled on top. Enjoy! |
Banana Nut Pancakes
| Ingredients | Directions |
|---|---|
| 1 cup all-purpose flour | 1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. |
| 2 tablespoons sugar | 2. In a separate bowl, mash the ripe bananas until smooth. |
| 1 tablespoon baking powder | 3. Add the mashed bananas, egg, milk, and melted butter to the dry ingredients. Stir until just combined. |
| 1/2 teaspoon salt | 4. Gently fold in the chopped walnuts. |
| 2 ripe bananas, mashed | 5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. |
| 1 large egg | 6. Pour 1/4 cup portions of the pancake batter onto the griddle. |
| 1 cup milk | 7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
| 2 tablespoons melted butter | 8. Remove from the griddle and keep warm. |
| 1/2 cup chopped walnuts | 9. Repeat with the remaining batter. |
| Maple syrup or honey for serving | 10. Serve the banana-nut Nut Pancakes with maple syrup or honey drizzled on top. Enjoy! |
These pancakes are a delicious blend of ripe bananas and crunchy walnuts, making them a flavourful and satisfying breakfast option.
Buttermilk Pancake Layer Cake
| Ingredients | Directions |
|---|---|
| 2 cups all-purpose flour | 1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well. |
| 2 tablespoons granulated sugar | 2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. |
| 1 1/2 teaspoons baking powder | 3. Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 1/2 teaspoon baking soda | 4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. |
| 1/2 teaspoon salt | 5. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes. |
| 2 cups buttermilk | 6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used. |
| 2 large eggs | 7. Let the pancakes cool completely. |
| 1/4 cup unsalted butter, melted | 8. Once the pancakes are cooled, start assembling the layer cake. Place one pancake on a serving plate or cake stand. |
| Maple syrup for drizzling (optional) | 9. Spread a thin layer of whipped cream (or frosting of your choice) on top of the pancake. |
| Whipped cream or frosting of your choice | 10. Place another pancake on top of the cream or frosting layer and repeat the process until you’ve used all the pancakes. |
| Fresh berries for garnish (optional) | 11. Finish the cake with a final layer of whipped cream or frosting and garnish with fresh berries if desired. |
| 12. Drizzle with maple syrup if you like and serve your Buttermilk Pancake Layer Cake as a unique and delicious dessert or brunch item. Enjoy! |
This buttermilk pancake layer cake is a fun and tasty twist on traditional pancakes and is sure to impress your family and friends.
Red Velvet Pancakes with Coconut Syrup and Blueberries
| Ingredients | Directions |
|---|---|
| 2 cups all-purpose flour | 1. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well. |
| 1/4 cup unsweetened cocoa powder | 11. Serve the red velvet pancakes with coconut syrup and blueberries immediately. Enjoy your colourful, flavourful breakfast! |
| 2 tablespoons granulated sugar | 3. Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 2 teaspoons baking powder | 4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. |
| 1 teaspoon baking soda | 5. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes. |
| 1/2 teaspoon salt | 6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used. |
| 2 cups buttermilk | 7. While the pancakes are cooking, prepare the coconut syrup. In a saucepan, combine the coconut milk and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. |
| 1 large egg | 8. Reduce heat to low and let the syrup simmer for about 5 minutes, or until it thickens slightly. Remove from heat and stir in the vanilla extract. |
| 2 tablespoons red food colouring | 9. Stack the red velvet pancakes on serving plates. Drizzle the warm coconut syrup over the pancakes. |
| 1 teaspoon vanilla extract | 10. Sprinkle fresh blueberries on top of the pancakes and syrup. |
| Unsalted butter or oil for cooking | 11. Serve the red velvet pancakes with coconut syrup and blueberries immediately. Enjoy your colourful and flavourful breakfast! |
These red velvet pancakes with coconut syrup and blueberries make for a vibrant and delicious morning treat.
Apple Cider Pancakes
| Ingredients | Directions |
|---|---|
| 1 cup all-purpose flour | 1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. |
| 2 tablespoons granulated sugar | 2. In a separate bowl, combine the egg, apple cider, melted butter, and vanilla extract. Mix until well combined. |
| 1 1/2 teaspoons baking powder | 3. Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 1/2 teaspoon baking soda | 11. Serve your apple cider pancakes with a side of extra apple cider syrup. Enjoy the cozy flavors of fall! |
| 1/4 teaspoon salt | 5. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes. |
| 1/2 teaspoon ground cinnamon | 6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used. |
| 1/4 teaspoon ground nutmeg | 7. While the pancakes are cooking, you can prepare a simple apple cider syrup. In a saucepan, combine the apple cider, sugar, and cinnamon. |
| 1 large egg | 8. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the syrup has thickened slightly. |
| 1 cup apple cider | 9. Stack the apple cider pancakes on serving plates and drizzle the warm apple cider syrup over them. |
| 2 tablespoons unsalted butter, melted | 10. Optionally, top with whipped cream, sliced apples, or a sprinkle of powdered sugar. |
| 1 teaspoon vanilla extract | 11. Serve your apple cider pancakes with a side of extra apple cider syrup. Enjoy the cosy flavours of fall! |
These apple cider pancakes with apple cider syrup are a perfect breakfast choice for a crisp autumn morning.
Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze
| Ingredients | Directions |
|---|---|
| For the Cinnamon Swirl Filling: | |
| 1/2 cup brown sugar | 1. In a small mixing bowl, combine the brown sugar, cinnamon, and melted butter. Mix until well combined. Transfer the mixture into a plastic squeeze bottle or a piping bag. |
| 2 tablespoons ground cinnamon | 2. For the pancake batter, in a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. |
| 2 tablespoons unsalted butter, melted | 3. In a separate bowl, whisk together the sour cream, milk, egg, and vanilla extract until well combined. |
| 4. Pour the wet ingredients into the dry ingredients and stir until just combined. | |
| For the Pancake Batter: | 5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. |
| 1 cup all-purpose flour | 6. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes. |
| 2 tablespoons granulated sugar | 7. Squeeze a spiral of the cinnamon swirl filling onto the top of each pancake. |
| 1 1/2 teaspoons baking powder | 8. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used. |
| 1/2 teaspoon baking soda | 9. While the pancakes are cooking, prepare the maple coffee glaze. In a small saucepan, heat the maple syrup and instant coffee over low heat, stirring until the coffee dissolves. Remove from heat and set aside. |
| 1/4 teaspoon salt | For the Maple Coffee Glaze: |
| 1/2 cup sour cream | 10. In a small mixing bowl, combine the powdered sugar and milk. Whisk until smooth. |
| 1/2 cup milk | 11. Add the maple coffee mixture to the powdered sugar mixture and whisk until well combined. |
| 1 large egg | 14. Optionally, sprinkle them with chopped pecans or walnuts for added texture and flavour. |
| 1 teaspoon vanilla extract | 13. Drizzle the warm maple coffee glaze over the pancakes. |
| For the Maple Coffee Glaze: | 14. Optionally, sprinkle with chopped pecans or walnuts for added texture and flavor. |
| 1/2 cup pure maple syrup | 15. Serve your Sour Cream Cinnamon Roll Pancakes with a side of extra maple coffee glaze. Enjoy! |
| 1 teaspoon instant coffee (optional) |
These Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze are a decadent and indulgent breakfast treat that’s perfect for special occasions or when you want to impress your guests.
Japanese Soufflé Pancakes
| Ingredient | Quantity | Instructions |
|---|---|---|
| Eggs | 2 (separated) | Separate egg whites and yolks. |
| Milk | 2 tbsp | In a bowl, whisk yolks with milk and vanilla extract. |
| Vanilla Extract | ½ tsp | Add to yolk mixture. |
| Cake Flour | 4 tbsp | Add it to the egg whites before whipping to help stabilise. |
| Baking Powder | ½ tsp | Add to the yolk mixture and mix well. |
| Sugar | 2 tbsp | Gradually add to egg whites while beating to stiff peaks. |
| Lemon Juice (or vinegar) | ¼ tsp | Fold the egg-white mixture into the yolk batter in batches. |
| Cooking Oil | 1 tbsp | Add to the pan while cooking for steam. |
| Water (for steaming) | 2 tbsp | Spoon batter onto the pan in tall mounds. Cover with a lid and add water for steaming. |
| Cooking Steps | Details | |
| 1. Prepare Batter | Cook for 4–5 minutes per side, until golden and fluffy. Flip carefully. | |
| 2. Heat Pan | Use low heat and lightly grease with oil. | |
| 3. Cook Pancakes | Spoon batter onto pan in tall mounds. Cover with a lid and add water for steaming. | |
| 4. Flip and Finish | Cook for 4-5 minutes per side until golden and fluffy. Flip carefully. | |
| 5. Serve | Enjoy warm with syrup, whipped cream, or fruit. |
What are your unique experiences and recipes?
