18 Creative Fun Pancake Recipes Delightful

Who says pancakes are just for breakfast? Whether you’re craving something sweet, savory, or downright decadent, we’ve got 18 playful pancake recipes that’ll flip your brunch game upside down. From fluffy classics to bold twists (hello, chocolate-stuffed or bacon-loaded!), these ideas are guaranteed to make your spatula work overtime. Ready to stack up some fun? Let’s dive in!

Rainbow Swirl Pancakes

These vibrant pancakes are a surefire way to brighten up breakfast—kids (and kids at heart) will love the playful swirls of color!

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 4-5 drops each of red, yellow, green, and blue food coloring

Instructions:

1. In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, whisk milk, egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
3. Divide batter evenly into 4 small bowls. Stir 4-5 drops of one food coloring into each bowl until vibrant.
4. Heat a nonstick skillet over medium-low heat. Spoon small dollops of each colored batter onto the skillet in a circular pattern, swirling lightly with a toothpick. Cook for 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more. Repeat with remaining batter.

The magic here? The colors stay bold but blend subtly at the edges for a marbled effect—no fancy tools required!

Tip: For pastel hues, use just 1-2 drops of food coloring per bowl.

Chocolate Chip Smiley Face Pancakes

These playful pancakes turn breakfast into a celebration—just add chocolate chips for a grin that’ll make everyone smile.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips

Instructions:

1. Whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt in a bowl.
2. In another bowl, beat 1 large egg with 3/4 cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour into dry ingredients and stir until just combined (small lumps are okay). Fold in 1/3 cup mini chocolate chips.
3. Heat a nonstick skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake, then use the back of a spoon to gently swirl batter outward into a circle. Immediately arrange 5-6 extra chocolate chips into a smile and two eyes.
4. Cook for 2-3 minutes until bubbles form on top, then flip and cook 1-2 minutes more until golden. Repeat with remaining batter.

The magic? Flipping the pancakes sets the chocolate chips into the batter, so the smiles stay intact—no smudges! Serve with syrup for a breakfast that’s as fun to make as it is to eat.

Tip: For crispier edges, let the pancakes cook undisturbed until the bubbles pop before flipping.

Banana Split Pancakes

Turn breakfast into dessert with these playful Banana Split Pancakes—fluffy stacks loaded with all the classic sundae toppings!

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 ripe banana, mashed
• 1/2 cup diced fresh strawberries
• 1/4 cup chocolate chips
• Whipped cream and maraschino cherries for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tbsp melted butter, and the mashed banana until smooth. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
3. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Sprinkle each with diced strawberries and chocolate chips. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
4. Stack pancakes, then top with whipped cream and cherries. Serve immediately.

The melted chocolate chips and juicy strawberries create pockets of sweetness in every bite—just like digging into a banana split!

Tip: For extra decadence, drizzle with warm caramel sauce or swap chocolate chips for chopped peanuts.

Strawberry Shortcake Pancakes

Fluffy buttermilk pancakes meet the sweet-tart charm of strawberry shortcake in this breakfast mashup that’s practically dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• ½ cup whipped cream
• 2 tbsp powdered sugar (for dusting)

Instructions:

1. In a large bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
2. In another bowl, whisk 1 ¼ cups buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Gently fold in diced strawberries.
3. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour ¼ cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook 1–2 minutes more until golden.
4. Stack pancakes, topping each layer with a dollop of whipped cream and extra strawberries. Dust with powdered sugar just before serving.

The juicy strawberries soften slightly in the batter, creating little pockets of jammy sweetness in every bite. A drizzle of maple syrup takes it over the top!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking—it gives the baking powder time to work its magic.

Blueberry Lemon Ricotta Pancakes

Fluffy, tangy, and bursting with juicy blueberries, these pancakes are a sunny weekend treat that feels just a little fancy.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup whole milk
• 1/2 cup ricotta cheese
• 1 large egg
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• Butter or oil, for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup milk, 1/2 cup ricotta, 1 egg, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1/2 tsp vanilla until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined (small lumps are okay). Fold in 1 cup blueberries.
4. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.

The ricotta makes these pancakes incredibly tender, while the lemon brightens every bite. Serve with extra blueberries and a drizzle of maple syrup.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Caramel Apple Pancakes

Fluffy pancakes stuffed with tender cinnamon-spiced apples and drizzled with homemade caramel—breakfast just got a whole lot sweeter.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 medium apple, peeled and finely diced
• 1/4 cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter until smooth. Pour into the dry ingredients and stir until just combined (small lumps are okay). Fold in the diced apple.
3. Heat a lightly greased skillet over medium-low heat. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on top. Flip and cook 1–2 minutes more until golden.
4. Stack pancakes and drizzle generously with 1/4 cup warmed caramel sauce.

The caramel seeps into every nook of these pancakes, creating pockets of gooey sweetness that pair perfectly with the spiced apples. A knife-and-fork breakfast, for sure!

Tip: For extra caramel flavor, stir 1 tbsp of sauce into the batter before cooking.

Peanut Butter and Jelly Pancakes

Who says PB&J is just for sandwiches? These fluffy pancakes bring the classic combo to breakfast with a sweet, nutty twist.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp creamy peanut butter (plus extra for serving)
• 1 tbsp melted butter
• ½ tsp vanilla extract
• ¼ cup strawberry jelly (for swirling)
• Maple syrup (for serving)

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, peanut butter, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay).
4. Heat a nonstick skillet over medium-low heat. Pour ¼ cup batter per pancake. Immediately dollop 1 tsp jelly onto each pancake and swirl lightly with a toothpick.
5. Cook for 2–3 minutes until bubbles form on top, then flip and cook for 1–2 more minutes until golden.
6. Serve warm with extra peanut butter and maple syrup.

The jelly swirls caramelize slightly as they cook, giving these pancakes pockets of gooey fruity goodness in every bite.

Tip: For extra peanut flavor, swap 2 tbsp flour with powdered peanut butter!

Matcha Green Tea Pancakes

These fluffy, earthy-sweet pancakes are a vibrant twist on breakfast—perfect for matcha lovers or anyone craving something a little different.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp high-quality matcha powder
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1/2 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay).
4. Heat a nonstick skillet or griddle over medium-low heat and brush lightly with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for 1–2 more minutes until lightly golden.

The matcha gives these pancakes a gorgeous green hue and a subtly grassy sweetness—drizzle with honey or top with whipped cream for extra indulgence.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Red Velvet Pancakes

Fluffy, cocoa-kissed pancakes with that iconic red velvet charm—these are a weekend breakfast dream come true.

Ingredients

• 1 ¼ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ¼ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tbsp red food coloring
• 1 tsp vanilla extract

Instructions

1. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, beat the buttermilk, egg, melted butter, red food coloring, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (small lumps are okay).
4. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour ¼ cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until set.

The deep red hue and subtle chocolate flavor make these pancakes feel indulgent, while the tangy buttermilk keeps them light. Perfect for impressing brunch guests or treating yourself!

Tip: For extra flair, drizzle with cream cheese glaze (just whisk together 4 oz softened cream cheese, ¼ cup powdered sugar, and 2 tbsp milk).

Pumpkin Spice Pancakes

Fluffy, warmly spiced, and packed with cozy pumpkin flavor, these pancakes are the ultimate fall breakfast treat.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk (any kind)
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 1/4 cups flour, 2 tbsp brown sugar, 2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, whisk 1 cup milk, 1/2 cup pumpkin puree, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
4. Heat a skillet or griddle over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for 1–2 more minutes until golden.

The secret to their perfect fluffiness? A gentle stir—just enough to mix, leaving some lumps for airy texture.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest, or freeze extras for quick weekday breakfasts!

Oreo Stuffed Pancakes

Who says cookies are just for snacks? Tuck whole Oreos inside fluffy pancakes for a breakfast that feels like dessert (but we won’t judge if you serve them for dessert, too).

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract
• 12 Oreo cookies
• Maple syrup, for serving (optional)

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, mix ¾ cup buttermilk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour ¼ cup batter onto the griddle, then immediately press 1 Oreo into the center. Cover with another 2 tbsp batter to encase the cookie completely.
4. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden. Repeat with remaining batter and Oreos.
5. Serve warm with maple syrup if desired. The surprise gooey Oreo center stays soft while the pancakes stay fluffy—breakfast magic!

Tip: For extra decadence, swap regular Oreos for Double Stuf or drizzle with melted chocolate.

Funfetti Pancakes

Funfetti Pancakes

These fluffy, sprinkle-studded pancakes taste like a birthday cake in breakfast form—perfect for turning an ordinary morning into a celebration!

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract
• 1/3 cup rainbow sprinkles (plus extra for topping)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, whisk 1 1/4 cups milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Pour into the dry ingredients and stir until just combined (a few lumps are fine). Gently fold in 1/3 cup sprinkles.
3. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
4. Serve warm with maple syrup and extra sprinkles.

The magic? The sprinkles stay vibrant (no melting!) for that signature funfetti look. Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Lemon Poppy Seed Pancakes

Bright, citrusy, and just a little crunchy, these lemon poppy seed pancakes taste like sunshine on a plate—perfect for lazy weekend brunches.

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

1. In a large bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tbsp poppy seeds.
2. In another bowl, whisk 1 cup buttermilk, 1 egg, 2 tbsp melted butter, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay). Let the batter rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium-low heat. Pour ¼ cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for 1–2 minutes more until golden.

The poppy seeds add a delightful crunch, while the lemon keeps these pancakes light and refreshing—no syrup needed!

Tip: For extra tang, swap half the buttermilk with plain Greek yogurt.

Cinnamon Roll Pancakes

Imagine fluffy pancakes swirled with a buttery cinnamon-sugar filling—breakfast just got a whole lot sweeter!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, softened (for filling)
• 3 tbsp packed brown sugar (for filling)
• 1 tsp ground cinnamon (for filling)
• 4 oz cream cheese, softened (for glaze)
• 1/4 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. Add 3/4 cup milk, 1 large egg, 1 tbsp melted butter, and 1 tsp vanilla extract. Stir until just combined (small lumps are okay).
2. Make the filling: Mix 2 tbsp softened butter, 3 tbsp brown sugar, and 1 tsp cinnamon in a small bowl until smooth. Transfer to a piping bag or zip-top bag with a corner snipped off.
3. Heat a nonstick skillet over medium-low heat. Pour 1/4 cup batter per pancake. Immediately pipe a spiral of the cinnamon filling onto each pancake. Cook until bubbles form on top (about 2–3 minutes), then flip and cook another 1–2 minutes.
4. For the glaze, whisk 4 oz cream cheese, 1/4 cup powdered sugar, and 2 tbsp milk until smooth. Drizzle over warm pancakes.

The magic here? The cinnamon swirl caramelizes as it cooks, creating pockets of gooey goodness in every bite.

Tip: Keep heat low to prevent the sugar from burning before the pancakes cook through.

S’mores Pancakes

Who says s’mores are just for campfires? These fluffy pancakes bring the classic combo to your breakfast table with melty chocolate, gooey marshmallows, and a crunchy graham cracker twist.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup mini chocolate chips
• 1/2 cup mini marshmallows
• 1/4 cup crushed graham crackers
• Extra butter or oil for greasing the pan

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Fold in the chocolate chips.
3. Heat a griddle or nonstick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the griddle. Sprinkle a few mini marshmallows and crushed graham crackers onto each pancake while the first side cooks.
4. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden and the marshmallows are slightly melted.
5. Serve warm with extra graham cracker crumbs and a drizzle of chocolate syrup if desired.

The marshmallows caramelize slightly on the griddle, giving these pancakes a toasted campfire flavor without the smoke. Tip: For extra gooeyness, press a few extra marshmallows into the pancakes right after flipping—they’ll melt into pockets of sweetness.

Tiramisu Pancakes

Fluffy buttermilk pancakes meet the rich flavors of tiramisu in this decadent breakfast twist—perfect for lazy weekends or impressing brunch guests.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup mascarpone cheese
• 2 tbsp cocoa powder, for dusting

Instructions

1. In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 1/4 cups buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low. Pour 1/4 cup batter per pancake; cook until bubbles form on top (about 2–3 minutes). Flip and cook 1–2 minutes more. Repeat.
4. Brush each pancake lightly with cooled coffee, then spread a thin layer of mascarpone between stacks. Dust with cocoa powder before serving.

The coffee-kissed layers and creamy mascarpone make these pancakes taste like dessert—but they’re totally breakfast-approved!

Tip: For extra indulgence, drizzle with chocolate syrup or sprinkle crushed ladyfinger cookies on top.

Chocolate Hazelnut Pancakes

These decadent pancakes taste like dessert for breakfast, with rich cocoa and nutty hazelnut butter swirled into every bite.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/4 cup chocolate-hazelnut spread (like Nutella), plus extra for drizzling
• 1/4 cup chopped toasted hazelnuts

Instructions:

1. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir until just combined (small lumps are okay).
3. Warm a nonstick skillet over medium-low heat. Pour 1/4 cup batter per pancake, then dollop 1 tsp chocolate-hazelnut spread onto each. Swirl gently with a toothpick.
4. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more. Repeat with remaining batter.
5. Serve stacked with extra chocolate-hazelnut spread drizzled on top and chopped hazelnuts sprinkled over.

The melted swirls of chocolate-hazelnut spread create pockets of gooey goodness in every fluffy bite—no syrup needed!

Tip: Toast hazelnuts in a dry skillet for 3–4 minutes to deepen their flavor before chopping.

Savory Bacon and Cheddar Pancakes

Who says pancakes have to be sweet? These fluffy, savory delights are loaded with crispy bacon and sharp cheddar for a breakfast (or brinner!) worth waking up for.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 4 strips cooked bacon, crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh chives (optional)
• Butter or oil for greasing the pan

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. In another bowl, beat 1 large egg, then stir in 1 cup whole milk and 2 tbsp melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay). Fold in the crumbled bacon, 1/2 cup shredded cheddar, and 1 tbsp chives (if using).
3. Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden and cooked through.

The crispy bacon bits and melty cheddar create pockets of salty, smoky goodness in every bite—no syrup required! Serve with a dollop of sour cream or a fried egg on top for extra indulgence.

Tip: For extra-crispy bacon, bake the strips at 400°F on a wire rack for 15–18 minutes before crumbling.

Conclusion

With 18 creative pancake recipes to choose from, there’s something here to delight every home cook! Whether you’re craving classic flavors or fun twists, these recipes are sure to bring joy to your breakfast table. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy flipping!