4 Pancake Recipes to Fulfill a Sweet Tooth
If you’re looking for a breakfast of champions, these dishes probably aren’t for you. If you’re looking for totally indulgent, decadent ways to experiment with your favorite meal of the day, though, these pancake recipes are more than worth your time.
A staple in many homes, a proper pancake breakfast will never go out of style. And the great news is, you can make them even more delicious with these clever twists. The next time your sweet tooth starts craving something in the morning, up your game with these four pancake recipes.
1. Strawberry Sprinkle Funfetti Pancakes
As an avid lover of birthdays — and birthday cakes — I’m one of the many gals out there who subscribes to the theory that rainbow sprinkles make every baked good better. If you’re anything like me, you can imagine my sheer joy upon discovering this delicious strawberry sprinkle pancake recipe from My Loved Recipes. A mix of fresh fruit and sprinkles, these cakes are straight out of a fairy tale.
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp kosher salt
- 1 cup whole milk
- 1 egg
- ½ tsp vanilla extract
- 2 tbsp butter, melted
- 5 to 6 medium-sized strawberries, sliced
- Sprinkles of your choice
Directions: Combine milk, egg, and vanilla extract in small bowl. In separate bowl, combine flour, sugar, baking powder and salt. Make a well in the flour mixture, then pour in the milk mixture. Stir well, then add butter. Mix just to combine.
Heat a nonstick skillet or griddle over medium-high heat and grease with cooking spray or butter. Scoop ½-cup portions of batter into pan. Immediately after pouring onto heated pan, place 3 to 4 strawberry slices on each pancake, then add sprinkles. Let cook until first side is golden and bubbles appear on top, about 2 minutes. Flip pancakes and let cook through, about 1 to 2 minutes longer. Serve.
2. Peanut Butter and Chocolate Chip Pancakes
Chocolate chip pancakes are a classic, but let’s not forget about chocolate’s best friend: peanut butter. Whoever first paired these two treats was an absolute genius, and the result is a match made in candy heaven. Every. Single. Time. So why stop at plain ol’ chocolate chips when you can add so much more? If you keep a secret stash of Reese’s in your nightstand, this recipe from Country Living is for you.
- 1 cup multigrain pancake mix
- 1 large egg
- ½ cup all-natural peanut butter
- 1 cup milk
- ½ tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 tbsp unsalted butter
Directions: Combine pancake mix, egg, peanut butter, milk, vanilla and chocolate chips in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour mixture on skillet in ¼-cup portions, cook for about 2 minutes per side, and be amazed.
3. Cinnamon Roll Pancakes
Um, yes. Just…yes. This recipe from Muchtaste combines all that’s good and holy in the land of quintessential breakfasts. As if pancakes or cinnamon rolls alone weren’t enough to get you out of bed in the morning, try combining the two for a breakfast creation that’ll leave you drooling. These cinnamon roll pancakes are the mack-daddy of Sunday morning breakfast must-haves.
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 tablespoon canola oil
- 1 large egg, lightly beaten
- ½ cup butter, melted
- ¾ cup packed brown sugar
- 1 tablespoon ground cinnamon
Cream cheese glaze
- 4 tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Directions: For cinnamon filling, mix butter, brown sugar and cinnamon in a medium bowl. Scoop filling into small zip-top baggie and set aside.
For pancake batter, whisk together flour, baking powder and salt in a medium bowl. Whisk in milk, oil and egg just until batter is moistened.
For cream cheese glaze: In a medium glass or microwave-safe bowl, heat butter and vanilla, set aside.
Pour ½ cup of pancake batter onto heated, greased skillet, then snip the corner of cinnamon filling baggie and squeeze a spiral of filling onto top of pancake. Flip when bubbles start forming on top of pancake, then let finish cooking on second side. Before serving, ice with cream cheese glaze.
4. Gingerbread Pancakes with Eggnog Syrup
Who says gingerbread is just for the holidays? In this recipe by Grandbaby Cakes, you can have your (gingerbread) cake, and drink your eggnog, too. These mouth-watering pancakes don’t stray all that far from what you probably make already, but the luxurious topping is a delightful, and welcome, addition.
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 tablespoons molasses
- 2 large eggs
- ¾ cup buttermilk or coconut milk
- 4 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- Extra butter for griddle
- 1 cup eggnog
- 1 cup pure maple syrup
- Optional: sugared cranberries for garnish
Directions: In large bowl, mix flour, baking powder, ground ginger and cinnamon, then add in molasses, eggs, milk, melted butter and vanilla extract. Whisk until batter just comes together. Pour about ¼ cup or batter onto heated, greased griddle. Cook until first side is golden and bubbles appear on top. Flip and continue to cook until second side is golden. Repeat with remaining batter.
For eggnog syrup, add eggnog and maple syrup to a medium pot over medium-high heat. Whisk together and heat until warmed, then serve with pancakes. Garnish with sugared cranberries.