31 Most Delicious Pancake Recipes

 A pancake is a flat cake, often thin, and round, prepared from a starch-based batter that may also contain eggs, milk and butter. It is cooked on a hot surface such as a griddle or frying pan, often with oil or butter. Pancake recipes vary, but all have the same basic ingredients of flour, eggs and milk.

Whether you are serving them for breakfast, a hearty brunch or even dinner, you simply can’t go wrong with Pancakes! Serve them plain with syrup or dress them up with fruit, chocolate chips or even whipped cream and you have a deliciously filling meal.

There are few things an American man must know how to cook, and pancakes are one of them. The good news is they’re easy. Here are 30 Pancake recipes which will make your life super happy.

1. Apple Pancakes

   

   
   All this takes is 10 minutes to make. preparation. Blend eggs, combine butter, egg, milk, sugar, salt apple. In a separate bowl sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, until it’s mixed. Cook it by frying on low heat. It’s ready! 
   • Ingredients
   • Nutrition
   •  1/2 cup self-raising flour, sifted
   •  2 tablespoons caster sugar
   •  1/2 teaspoon ground cinnamon
   •  1 egg, lightly whisked
   •  1/3 cup milk
   •  2 granny smith apples, peeled, grated
   •  Canola oil cooking spray
   •  2 kiwifruit, peeled, thinly sliced
   •  4 scoops low-fat frozen yoghurt, to serve
   • Method
   1. Step 1
      Combine flour, sugar and cinnamon in a bowl. Add egg and milk. Whisk until smooth. Stir in apples.
   2. Step 2
      Heat a non-stick frying pan over low heat. Spray with oil. Pour 1/4 cup of apple mixture into pan. Gently spread out with the back of a spoon to a 10cm round. Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until cooked through.
   3. Step 3
      Serve with kiwifruit and frozen yoghurt.

2. Homemade Pancake Mix

   

   
   Mix flour, baking powder, sugar, butter if needed and salt to taste. You can add up some fruits to the pancake batter – diced apple, or bits of banana, however you wish to make your pancakes. Mix them all well, then fry on a hot griddle.

3. Homemade Blueberry Syrup and Pancakes

   

    The estimated time for this one is just 15 minutes.
   Mix the base ingredients well – stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrup. Place ingredients in a small saucepan and stir well. 
   The burst of blueberry flavor and hint of lemons is perfect in this syrup. Great on Pancakes or Ice Cream. Recipe from PocketChangeGourmet.com
   Serves: 3 cups
   Ingredients

   • 2½ cups blueberries, fresh or frozen
   • 2 cups water
   • 1 cup sugar
   • Juice of 1 Meyer Lemon - about 1½ tablespoons
   • 1 inch slice of lemon peel (use a vegetable peeler)
   Instructions

   1. In a saucepan, combine the blueberries with ½ cup of the water
   2. Smash the berries with a potato masher and bring to a simmer
   3. Simmer over low heat for 15 minutes
   4. Strain the juice into a heatproof measuring cup, pressing hard on the solids, discard the solids.
   5. Rinse out the saucepan, add the sugar, lemon peel and the remaining 1½ cups of water, bring to a boil, stirring to dissolve the sugar.
   6. Boil the syrup over moderate heat until it eaches 225° on a candy thermometer, about 20 minutes
   7. Add the blueberry juice and lemon juice and boil over high heat for 1 minute.
   8. Let the syrup cool, then discard the lemon zest.
   9. Pour the syrup into clean glass bottles or jars.
   10. Seal and refrigerate for up to 6 months.
   11. Use on Homemade Pancakes or Ice Cream
   
   

4. Old Fashioned Homemade Pancakes

   

   
   This one needs only 5 minutes for preparation, but requires 15 minutes more to cook.
   Sieve the flour till it is smooth. Add baking powder, salt and sugar. Make a well in the center of the dough and pour in milk, egg and melted butter; mix all well together. Then cook on low heat until both sides are “brown”.

5. Cinnamon Roll Pancakes

   

   
   You can start by heating butter in the oven. Prepare the cinnamon filling first – by stirring the butter, brown sugar and cinnamon together. Whisk together the flour, baking powder and salt. Stir in the milk, egg and oil lightly. Do not overmix. (if it has a few small lumps left, it’s alright).

   INGREDIENTS

   For the pancakes:
   1 cup all-purpose flour
   2 teaspoons baking powder
   1/2 teaspoon salt
   1 cup milk
   1 large egg
   1 tablespoon vegetable oil

   For the cinnamon filling:
   1/2 stick unsalted butter, room temperature
   1/4 cup plus 2 tablespoons brown sugar
   1 1/2 teaspoons ground cinnamon

   DIRECTIONS

   1. Make the cinnamon filling: In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie, and set it aside.
   2. Make the pancakes: In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
   3. Heat a large, nonstick skillet over medium heat, and spray it with nonstick spray. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle, about 4 inches in diameter. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling, and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake, and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Rewarm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

   INFORMATION

   Category

   Breakfast/Brunch, Pancakes/Waffles

   Yield

   4 pancakes

   Cook Time

   35 minutes

6. Red velvet pancakes

   

   
   Whisk together flour, baking soda, powdered sugar, salt, buttermilk, unsweetened cocoa, granulated sugar, about 2 tablespoons measurement of red liquid food coloring, eggs and baking powder. Place in a single layer on a baking sheet, and bake at 200° oven up, for 30 minutes.

7. Strawberry sprinkle pancakes

   

   
   Mix milk, egg, flour, baking powder, baking soda, and vanilla extract. Make a well in the flour mixture and pour in the milk mixture and melted butter. Then pour and cook on the griddle over medium-low heat.
   Strawberry Sprinkle Funfetti Pancakes
   1 ½ cups fat-free buttermilk
   1 egg
   1 tbsp. butter, melted
   1 ½ cups all-purpose flour
   2 tbsp. granulated sugar
   1 tsp. baking powder
   1/2 tsp. kosher salt
   5 to 6 strawberries, sliced
   Rainbow sprinkles (as many as you’d like)
   1. Mix together the buttermilk, egg and butter in a small bowl and set aside. In a separate bowl, mix the flour, sugar, baking powder and salt.
   2. Make a small hole or well in your flour mixture and pour in the buttermilk mixture. Mix well until everything is combined.
   3. Heat a pan over medium to low heat and spray it with cooking spray. Once it is hot, scoop 1/2 cup of batter into the pan. (Pour less batter if you are making mini pancakes.)
   4. As soon as the batter is in the pan, quickly add 3 to 4 strawberries (sliced) on each pancake and lightly press each one into the batter. For a smaller pancake, use 1 to 2 strawberries. Then add as many sprinkles as you’d like.
   5. Let the pancake cook for approximately 2 minutes (or until golden brown) before flipping. Cook the other side for another 1 to 2 minutes.
   Note: If using the Kate Spade set, spray each mold before pouring in the mix. To make sure the pancake is cooked and won’t lose its shape, cover the mold with a lid for a few seconds. When the edges begin to pull away from the mold, the pancake is ready to flip. You can pop it out of the mold and flip it or use the spatula to hold it together and flip it.

8. Peanut butter cup pancakes

   

   Use a medium size bowl to make a dough with flour, sugar, baking powder, baking soda, buttermilk, pinch of salt (to taste), egg, and peanut butter. Stir the wet ingredients into the dry ingredients until combined. Heat the pan. Coat the pan with butter and pour batter into it, using about ⅓ cup batter per pancake. Once bottom is lightly browned, flip over to heat up the other side.

9. Buffet Pancake Dippers

   

   Cook bacon and set aside. Mix batter in a bottle large enough to pour batter in it (consider a cheap picnic ketchup bottle). Heat the pan to 300 degrees. Squirt batter in a long oval shape a little longer and wider than the bacon and place a slice of cooked bacon in the center. Lightly press bacon into the batter. Cook until the batter starts to bubble then turn over and cook a few minutes longer. Total estimated minute: 30 minutes.

10. Carrot Cake Mini Pancakes

    

    Mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar. Add the carrot mixture and oil to the dry ingredients but make sure you don’t over-mix or else, your pancakes will end up flat and tough.
11. Sourdough Pancakes

    

    
    Put two tablespoons of wheat flour in a bowl or cup that has little water in it; mix (mix with a non – metal object) then cover – but not airtight and have it left where air can come in through, e.g windowsill. follow the step correctly as detailed in the recipe. On the third day check through, if it tastes “sour” – that’s great, if it’s awful and stinks…throw it out and start work again!

12. Smores Pancakes

    

    
    Mix together flour, baking soda, canola oil, buttermilk, salt, sugar, marshmallows, chocolate chips, and graham cracker crumbs. Then pour this batter into preheated pan.

13. Pumpkin Swirl Pancakes with Pumpkin Butter Topping

    

    
    Whisk together the flour, sugar (brown and white sugar), cinnamon, nutmeg, salt and baking powder. In another bowl, whisk together the milk, egg, oil and vanilla. Add the milk mixture to the flour mixture and mix well – the mixture can be slightly lumpy. Estimate – 30 minutes (10 minute for preparation, 20 minute for the work)
    Ingredients

    • ½ C all-purpose flour
    • ½ C whole grain pastry flour
    • 1 C milk
    • 1 tsp vanilla extract
    • 1 egg
    • 2 tbsp canola oil
    • 2 tbsp white sugar
    • 1 tbsp brown sugar
    • ¼ tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp salt
    • 2 tsp baking powder
    • 1 9oz jar of pumpkin butter (you probably won't use it all but just to be safe, start with a whole jar)
    • Butter and powdered sugar for topping
    Instructions

    1. Preheat a non-stick skillet to medium heat.
    2. In a large bowl (I used one with a spout) whisk together the flours, sugars, cinnamon, nutmeg, salt and baking powder.
    3. In another bowl, whisk together the milk, egg, oil and vanilla.
    4. Add the milk mixture to the flour mixture and mix well. The mixture should be slightly lumpy.
    5. Pour ¼ C of batter for each pancake onto the skillet. I do two at a time. Then squeeze the pumpkin butter in a circular motion onto the pancakes. I put the pumpkin butter into a ziplock bag and cut off the corner so I could squeeze it out. Bake for 2-3 minutes per side.
    6. Spread butter (or Country Crock, as I did) on top of each pancake before stacking.
    7. Top each stack with powdered sugar and then squeeze some more pumpkin butter on top.

14. Caramel apple pie pancakes

    

    
    Whisk together buttermilk, applesauce, coffee, molasses, water and egg. In a separate bowl, whisk together the remaining (dry) ingredients. The mixture will be pretty liquidy at first, but the longer it sits at room temperature- it will begin to turn into that thick texture.

15. Pancake Puffs with Fruit

    

    Preheat the oven to 400 degrees F. Place butter in a 9-inch pie plate and bake for 4 – 5 minutes or until melted. Mix the flour, sugar, salt, eggs and milk; whisk until smooth. Use this batter as instructed in the recipe to to make the pancake puffs. You can top them with crystallized fruit.
    Ingredients

    • 1 whole egg plus 1 egg white
    • ¼ cup all-purpose flour
    • ¼ cup milk
    • 1 tablespoon cooking oil
    • ¼ teaspoon salt
    • 2 cups fresh fruit
    • 2 tablespoons orange marmalade, heated in a microwave
    Instructions

    1. Coat small pie plates or foil tart pans with cooking spray
    2. In a large bowl whisk together egg, flour, milk, oil and salt until smooth
    3. Divide batter into four pans
    4. Bake for 25 minutes in a 400 degree oven until brown and puffy. Turn off oven and let stand in oven for 5 minute more before removing
    5. Immediately transfer pancakes into small bowls, spoon on fruit and drizzle with warmed marmalade
    Notes

    Liz says...these were delicious, you can also add apple juice to the fruit if you don't have any orange marmalade
    
    Doug says...what a fun dinner

16. Gingerbread Cinnamon Roll Pancakes

    

    
    Whisk together the flour, baking powder, salt, milk, egg, and oil, just until the together. Add the butter, brown sugar and cinnamon to prepare the batter. To prepare the glaze: In a small pan, heat the butter over low heat until melted.
    Ingredients: 
    Cinnamon Swirl:
    1/4 cup butter (1/2 stick)
    1/2 cup brown sugar
    1/2 tablespoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg

    Cream Cheese Icing:
    1/4 cup butter (1/2 stick)
    2 ounces cream cheese
    3/4 cup powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger

    Pancakes:
    3/4 cup buttermilk
    1/4 cup applesauce
    2 tablespoons brewed coffee
    2 tablespoons dark molasses
    2 tablespoons water
    1 large egg
    1 1/4 cups all-purpose flour
    1/2 tablespoon baking powder
    1/2 tablespoon ground cinnamon
    1/2 tablespoon ground ginger
    1/4 teaspoon baking soda
    1/4 teaspoon salt

17. Mixed Berry Buttermilk Pancake

    

     Add the egg and buttermilk, the flour, sugar, baking powder, baking soda and salt in a bowl. Mix well and sprinkle with mixed berries. Cook for 1 minute until bubbles appear on the surface and pancakes are golden underneath. Estimated time: 30 minute.
    •  1 cup (250g) self-raising flour
    •  1 egg
    •  1 1/2 cups (375ml) buttermilk (see note)
    •  40g butter
    •  200g frozen mixed berries
    •  1 cup (250ml) maple syrup
    •  1 vanilla bean, split
    •  Mixed berries, extra, to serve
     Select all ingredients

    • Method
    • Notes

    1. Step 1
       Place the flour in a large bowl and make a well in the centre. Add the egg and buttermilk and stir until well combined. Set aside for 30 minutes to rest.
    2. Step 2
       Melt half the butter in a large non-stick frying pan over medium heat. Spoon 1/4 cup (60ml) of pancake mixture into the pan and sprinkle with mixed berries. Cook for 1 minute or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for 1 minute or until golden underneath. Transfer to a plate and cover with foil. Repeat with remaining batter and mixed berries, greasing pan between each batch.
    3. Step 3
       Place the maple syrup in a small saucepan. Use a small, sharp knife to scrape the vanilla seeds into the maple syrup and add the bean. Place over low heat and cook, stirring, for 2 minutes or until heated through.
    4. Step 4
       Place pancakes on serving plates and top with extra berries. Drizzle with maple syrup and serve immediately.

18. Lemon Ricotta Souffle Pancakes with Berries

    

    Whisk flour, sugar and salt in a bowl. In another bowl mix the egg yolks (separate the white part), ricotta, butter, lemon juice, zest, and vanilla. Whisk the egg whites till it is stiff, then mix it with the flour mixture to make the pancake batter. Don’t be tempted to skip the lemon zest, it really adds to the citrusy flavor.
    Pancakes are a food that transcends cultures. There are too many versions that vary from culture to culture to name them all.  In North America, it is a classic breakfast food.  It is for special occasions or for a weekend breakfast with family or friends.  It is comfort food and there is usually memories attached.  My family has spent many a Sunday making our favorite pancake recipes with maple syrup and bacon or sausages.  Each person can be accommodated easily for likes and dislikes. Additions to a favorite pancake batter is as simple as sprinkling fresh or frozen berries, bananas, grated apples, nuts, granola, chocolate chips, or dried fruit over the top of the pancake while it is on the griddle.  Or just plain, simple and completely delicious.  The options are almost endless! It can be quite an  event to make pancakes while hungry mouths are waiting to be fed.

    
    

    I have come across a couple of recipes that were souffled pancakes which were basically pancakes with the egg whites separated, whipped and folded into the batter for a fluffier pancake.  They were still made on a griddle.  I like the idea of making a large pancake like a Dutch baby or pannekoeken (I have seen different spellings for this so forgive me if this is not correct) which is a family favorite.  I have had a lot of fun making variations of a recipe I came up with.  I have had some really good results along with a couple of duds.  That is OK with me.  It is all a part of this cooking adventure I am on.
    I am really happy with the ricotta-lemon version and hope that you will agree.  It is fairly easy to make even though there is the extra step of whipping the egg whites.  This could also be made in smaller pans for personal sized pancakes just like pannekoeken or Dutch babies can be.  Berries are optional, but highly recommended.  Frozen or fresh blueberries, strawberries, blackberries and raspberries work well.  For those of you looking for an alternative to berries, a sprinkling of chopped walnuts instead of the berries is delicious.  Sprinkle a few berries (or walnuts)  over the top after you have put it in the pan and sprinkle turbinado (raw sugar) or brown sugar over them before baking.   Serve with a light sprinkling of powdered sugar and a light maple syrup or Lyles’s golden syrup.
    Ingredients

    • ¾ cup (75 g) of all purpose flour
    • ⅓ cup (63 g) of sugar
    • ½ teaspoon salt
    • 4 eggs separated
    • 4 tablespoons of unsalted butter (2 melted and 2 for the pan)
    • ⅔ cup (165 g) of ricotta, whole or part skim
    • ¼ cup (60 ml) of lemon juice
    • zest of a lemon
    • ½ teaspoon of vanilla
    • ¼ cup (42 g) of fresh or frozen berries
    • Turbinado or raw sugar for sprinkling over the top
    • Confectioners sugar for a light dusting
    • A light maple syrup or Lyle's golden syrup
    Instructions

    1. Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.
    2. Mix flour, sugar and salt in a bowl.
    3. Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.
    4. Place the separated egg whites in a mixing bowl and whisk to stiff peaks.
    5. Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
    6. Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready.
    7. Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.
    8. Enjoy!

19. Cinnamon Pancakes with Candied Bacon

    

    
    In a bowl, combine flour, baking powder, salt, sugar and cinnamon. Heat a griddle pan or a skillet over medium heat. Stir in chopped bacon, reserving a tablespoon for your topping. Estimated time for this one is just 30 minutes.
    

    Chocolate Chip and Candied Bacon Pancakes

    • Ingredients:
    • 2 cups all-purpose flour
    • 1 tablespoon sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon cinnamon
    • 2 eggs, well beaten
    • 2 cups buttermilk
    • 2 tablespoons melted butter
    • 2 oz semisweet chocolate chips
    • Vegetable oil
    • For the Candied Bacon:
    • 3 slices thick cut bacon
    • 2 tablespoons brown sugar
    • 1/2 teaspoon cinnamon
    Preparation:
    To make the Candied Bacon, preheat the oven to 350°F and line a baking sheet with foil. Set a wire rack on top and coat it with nonstick spray.
    Lay the bacon on the rack and sprinkle generously with the brown sugar and cinnamon. Bake until crisp and caramelized, 16 to 20 minutes (depending on thickness). Remove from the oven, allow to cool completely, then transfer to a cutting board and chop into very small pieces.
    Shut off the oven and allow it to cool to about 200°F.
    To make the pancakes, combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a mixing bowl.
    In a separate bowl, whisk together the eggs, buttermilk and melted butter. Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips and candied bacon.
    Heat a nonstick griddle over medium-high heat and, using a paper towel, lightly coat it with vegetable oil.
    Ladle the batter, 2 to 3 tablespoons at a time, onto the hot griddle and cook until small bubbles appear on the top. Flip and cook until other side is golden brown, about 2 - 3 minutes per side.
    Work in batches until all the batter is used, oiling the pan in between each batch. Keep the finished pancakes warm in the oven as you work.
    Serve with a pat of butter and maple syrup, or dust with powdered sugar.

20. Chocolate Chip Pretzel Pancakes with Peanut Butter Nutella

    

    
    Rub in together flour, baking soda, butter, eggs vanilla, peanut butter, and sugars, until light and fluffy. In a bowl, beat the egg with sugar, oil and salt; until well combined. Add in flour, baking powder and 1/2 C milk. Nutella is the key to this kid friendly recipe.1 egg
    
    3 Tbs sugar
    2 Tbs canola oil
    1/4 tsp salt
    2 C flour
    3 tsp baking powder
    1/2- 3/4 C milk
    1/2 C semi sweet chocolate chips
    1/3 C pretzels, broken into small bits
    For Sauce:
    1/4 C creamy peanut butter
    2 Tbs Nutella
    Preheat griddle pan over med low heat.
    In a bowl, beat the egg with sugar, oil and salt; until well combined. Add in flour, baking powder and 1/2 C milk. Stir well, trying to get all lumps out and adding more milk, if too thick. Fold in chocolate chips and pretzels.
    Spray griddle pan with cooking spray, or rub with a paper towel dipped in canola oil. Pour ladlefuls of batter and cook until bubbles start to form on the surface and edges begin to set; about 3-4 minutes. Flip and cook for 3 minutes more; until golden brown.
    While pancakes are cooking, in a small bowl, heat peanut butter in the microwave for 30-40 minutes. Add in Nutella and stir until smooth. Drizzle over hot cooked pancakes.

21. Adorable Kid Friendly Pancakes

    

    
    In a medium bowl, combine all dry ingredients and then add the wet ingredients like milk, egg and melted butter. Whisk well adding decorative ingredients like sprinkles or chocochips if you wish. Make these yummy pancakes to resemble cartoon figures like a teddy bear or simply draw cute faces on them using chocolate sauce.

22. Snickerdoodle Pancakes

    

    This one is a sure winner. Stir flour, baking powder, brown sugar, cinnamon, and salt. Heat up and then wait until golden brown- bubbles will begin popping on the top surface. Serve them immediately.

23. Oreo Cookie Pancakes

    

    
    Make the cream filling according to the recipe. Keep aside. Meanwhile, heat a large heavy skillet on medium-high heat; ladle batter into hot skillet, using 1 Tbsp. batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Sandwich the pancakes using the white cream filling to resemble oreos.

24. Pancake without Milk and Egg Recipe

    

    
    This one is pure vegan, dairy free and egg free. Whisk the dry ingredients together in a mixing bowl and whisk to combine with the wet ingredients. Pour the batter into the hot pan. Tip the pan to help the batter spread evenly, if needed.

25. Chobani pancakes

    

    
    Whisk together egg, Chobani and milk. Heat a nonstick skillet over medium heat. Cook until edges set and bubbles appear on surface, about 2 minutes.

26. Chocolate cheese pancakes

    

    
    Stir together the cottage cheese, milk, eggs, vanilla, flour, baking powder, cocoa powder; mix batter until smooth  then pour over medium heat in the hot pan.
    I love weekends.
    And I know what you’re thinking. “Duh. We all do.”
    But I have an extra love for weekends, and it’s called pancakes. I know, I know, I’ve discussed this before, but I have a feeling most of you weren’t around back then, so let me reiterate.
    Weekday breakfasts in my world consist of an enormous cup of coffee as I start up my computer at work, followed by a bowl of cereal and milk about an hour later. And in case any of you thought that bowl of cereal was a treat of any sort, let me clarify.
    When I say bowl, I actually mean a cup. As in the awful little Styrofoam cups that my company expects us to drink out of. And I have a theory about my cereal that is proven correct pretty much every morning. It goes like this: basically the world somehow knows the exact second that I pour milk over my cereal, and suddenly my phone rings. And just as I manage to get the person off the phone, hoping to salvage the last bits of crispness in the aforementioned cup, my phone rings again. And it pretty much goes on like that until my cup is full of a soggy mess of cereal.
    And that my friends, is breakfast. On a weekday.
    And that’s why I have an extra little love for weekends. Honestly, it’s not always pancakes. Sometimes it’s an omelette Sometimes it’s a gourmet form of oatmeal. And often it’s pancakes. And on occasion, it’s ice cream. Don’t judge.
    But I digress. Let’s get back to pancakes, shall we?
    I’ve been experimenting with various versions of pancakes lately, and this one is among my favorites. It’s healthy and it has chocolate, need I say more?
    Ingredients

    • 1½ cups low-fat cottage cheese
    • 1 cup milk
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ¾ cup (white) whole wheat flour
    • 1 teaspoon baking powder
    • ¼ cup cocoa powder
    • 16 packets of splenda or ⅔ cup sugar or sugar substitute
    • chocolate chips, optional (I used sugar free)
    Instructions

    1. In a medium mixing bowl, stir together the cottage cheese, milk, eggs and vanilla. Stir until combined.
    2. Add the flour, baking powder, cocoa powder and splenda and mix until completely combined.
    3. Heat a frying pan over medium heat. Spray with pam or non stick baking spray.
    4. Pour the batter in heaping spoonfuls onto the hot pan. Fry until the top appears set, then flip it over and fry it until cooked through. It should be lightly browned on the outside of both sides.
    5. If you want an extra treat, sprinkle them with chocolate chips just before flipping them.
    6. Serve hot, with maple syrup, berry sauce (that’s a recipe I’ll have to post one day) or even chocolate sauce!
    7. Enjoy!

27. Cottage cheese pancake

    

    
    Cottage cheese pancake preparation time is about 15 minutes. Stir flour, oil, and eggs in a large bowl. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk until just blended.

28. Bacon and cheese pancakes

    

    
    Bacon and cheese! This is a mouth watering delight. Whisk together the milk, egg, and melted butter. Stir in the cheese and bacon over medium-high heat. Coat it lightly with oil.
    This is a good recipe. For simpler cooking, the bits of bacon and grated cheddar cheese also could be added to either our Buttermilk Pancake Mix or Country Wheat Pancake Mix. The subtle salty flavor of the bacon bits, together with the sweetness of our real maple syrup, makes a great tasting pancake.
    Ingredients
    6 strips of bacon, fried and crumbled into pieces
    1/3 cup whole wheat flour
    1 cup all-purpose flour
    2 teaspoons baking powder
    2 teaspoons granulated sugar
    1/4 teaspoons salt
    1 1/4 cup milk
    1 large egg
    3 tablespoons butter, melted
    3/4 cup grated cheddar cheese
    Directions
    1. Combine the flours, baking powder, sugar, and salt in a large bowl. Mix with a fork.
    2. In another bowl, whisk together the milk, egg, and melted butter.  Stir in the cheese and bacon. Pour the milk and cheese mixture into the flour mixture and stir until just combined. (Some lumps will remain.)
    3. Heat a pan or griddle over medium-high heat. Coat it lightly with oil. When the griddle is hot, pour the batter onto the griddle in even circles.  Cook until bubbles form and start to break in the batter. Flip and cook until done.

29. Ham and cheese pancakes

    

    
    Mix flour, salt, baking powder, milk, buttermilk, and egg. Melt the butter in a small pan, then whisk in the flour and stir well with an eggbeater or whisk until there are no lumps. You can store leftovers in the fridge, they keep well.
    INGREDIENTS:
    • 2 cups flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 1 cup milk
    • 1 cup buttermilk
    • 1 egg
    • about 1 cup diced ham
    • about 1 1/2 cups shredded cheese (I prefer cheddar, but you can use whatever kind you like)
    • butter for the pan
    METHOD:
    •  Stir together flour, salt, and baking powder.
    • Add milk, buttermilk, and egg and stir well with an eggbeater or whisk until there are no lumps.
    • Cover and let rest in the fridge for 30-60 minutes.
    • To make the pancakes, heat about 1/2 Tblsp butter in a nonstick or cast-iron pan over medium high heat.
    • Add about 1/3 cup batter and smooth out with ladle or spoon to make a circle.
    • Sprinkle with a few Tblsp of ham and about 1/4 cup shredded cheese.
    • Drizzle with a bit more batter over the top (as shown above.)
    • When the batter forms large bubbles, flip the pancake over.
    • When cooked through, remove to a plate. Keep warm in a 200 degree oven or tent the plate with foil while you make the remaining pancakes.
    • Use additional butter for every pancake or every other pancake.
    • Serve hot with butter and syrup.

30. Squash, goat’s cheese & rosemary Pancake

    

    
    Beat together all necessary ingredient until it is smooth. Refrigerate the batter as specified in the recipe. Remove the batter from the fridge, add the goat’s cheese and squash. Fold everything together. Heat a little oil in a non-stick frying pan. Then, in batches, add a ladleful of batter per pancake to fry till golden brown.

    What goes in...

    1 Cup Plain Flour (or Buckwheat flour for gluten Free)
    2 Teaspoons Baking Powder
    1 Cup Milk (or soy/almond milk for dairy free)
    1 Organic egg (leave out for egg free)
    2 Tablspoons Melted Unsalted Butter + extra for frying (substitute with coconut butter for dairy free and olive oil for frying)
    1/2 Roasted Butternut Squash Puréed (We need 1 cup for the batter)
    3 Tablespoons Goats Cheese (leave out for dairy free)
    Small Sprig Fresh Rosemary finely chopped

    How to make it...

    1. Sieve your chosen flour and baking powder into a bowl.
    2. In a separate bowl mix together the milk, egg, melted unsalted butter. Or if you are dairy/egg free mix your chosen milk and melted coconut butter.
    3. Make a well in your flour and slowly whisk your liquid mixture in until it is completely combined. Set aside.
    4. Fold 1 cup of butternut squash purée into your batter and then flake in your goats cheese and add your rosemary.
    5. Heat a large frying pan over a medium heat. For each batch of pancakes we want to melt about 1 teaspoon of unsalted butter or olive oil.
    6. Spoon 2-3 tablespoons of batter into the pan. Cook until you see bubbles forming (about 1-2 minutes). Flip over and cook the other side.
    7. Serve warm or can be eaten cold too

31. Fluffy Ricotta Pancakes with Strawberry-Orange Sauce

These moist ricotta pancakes have a delicate texture and subtle orange flavor thanks to the addition of beaten egg whites and a freshly grated orange zest. Topped with a delicious, fresh Strawberry-Orange Sauce they make an elegant choice for a special occasion breakfast or brunch.

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Fluffy Ricotta Pancakes with Strawberry-Orange Sauce

• Ingredients:
• 15 ounces ricotta cheese
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 2 tablespoons whole milk
• 3 eggs, separated
• 1/2 teaspoon vanilla
• Zest of 1 orange
• For the Strawberry-Orange Sauce:
• 2 cups strawberries, chopped
• 2 teaspoons sugar
• 1 tablespoon lemon juice
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons water
• 2 teaspoons cornstarch

Preparation:
Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.

Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.

Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.

Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.

In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.

Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.

Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes. Serve topped with the Strawberry-Orange Sauce.

Makes about 1 dozen pancakes