If there’s one aspect of pancakes we love more than any other, it’s the cake part. Seriously, it’s a series of cakes made in a pan. And you get to have more than one cake at a time, sometimes more than three if you’re feeling ambitious. So you not only can, but you should, go crazy with the flavors and add-ins in this weekend breakfast and brunch staple. Whether it seems more or less acceptable than breakfast pizza, it’s definitely delicious, and you could always serve these for dessert if that seems more fitting.
All you need is your basic nonstick pan or a well-seasoned cast iron skillet, some oil or butter, a good spatula for peeling off the hot cakes, and some patience in your flipping skills. It’ll pan out after the first couple tries. (Then you can move on to souffle pancakes, and other pancake variations…)
But the batter isn’t all. Consider more toppings than simply syrup and butter. Oh, yes. Berries, of course, and other fruit. Consider cocktail-inspired combos too (for instance, mai tai pancakes). And don’t stop at chocolate chips either. Play with some of these creative ideas that go beyond typical twists and make mornings extra sweet.
Take the ingredients you love in carrot cakes and put them in your breakfast cakes—makes sense, right? Yep. Grated carrots join with apples in this batter, but then you also can lap up that cream-cheese frosting-like syrup, if you can call it syrup. More like heaven. Get our Carrot Cake Pancakes recipe.
Strawberry shortcake is already kind of acceptable for breakfast (there is fruit in it, after all), but turning it into pancakes makes it even more so. The streusel baked inside each one is a sweet surprise. Get the recipe.
Dense, fudgy pancakes definitely seem to scream dessert (and “Eat me immediately”), even louder when they combine chocolate and peanut butter and have a peanut butter cup melting on top. However, these are also vegan and gluten-free, making them healthier than they appear. Get the recipe.
These are pretty healthy too, as far as pancakes go, packed with good nutrition and vanilla protein powder. The creamy filling is made with mashed banana and cottage cheese, which really does the trick. Cocoa dust finishes it off. No guilt, all the decadence. Get the recipe.
Rainbow-colored jimmies (sprinkles) tossed into the batter take your regular buttermilk pancakes from good to great, from brunch to birthday brunch. Try this recipe especially if it’s a little girl’s or boy’s birthday, although any day is a good reason to inject more color and festivity into your life. And you must sprinkle more jimmies into the sweetened whipped cream on top, of course. Get our Birthday Cake Pancakes recipe.
This might be one of the most American styles of pancakes, native American that is. Cornbread-filled cakes (aka johnnycakes) doused with maple syrup infused with pecans and butter is quite the locally sourced breakfast item. If local is anything that can be sourced in the United States. Get our Cornbread Pancakes with Maple-Pecan Syrup recipe.
Guys, spicy chocolate pancakes would be enough awesomeness, but then this recipe had to go and add this other component, that sweet caramelized milk topping with a sprinkle of salt, like a frosting from the gods. Who cares if you follow the paleo lifestyle or not? Delicious is delicious. Get the recipe.
Squeezing a swirl of cinnamon filling on top of pancakes as they hit the skillet and drizzling them with a maple cream cheese glaze once they’re done is so much easier than making cinnamon rolls, but tastes just as good. Get the recipe.
These dense, sweet pancakes are packed with ground oats, coconut flakes, and banana, and with the caramelized banana on top, it’s a filling treat that’s great for people who need to eat gluten-free or paleo. Or for people who just love coconut, bananas, caramel, and general deliciousness. Get the recipe.
How about chocolate with a side of chocolate, dotted with chocolate, drizzled with chocolate? OK. This is for the die-hard chocoholic, and it is a full-fledged binge. Get the recipe.