These Are the Best Pancake Recipes to Make From Scratch

Is there a better way to start the morning than with a large stack of flapjacks? We certainly don’t think so. Pancakes are that simple, perfect morning breakfast that is at every good weekend brunch, but you don’t have to relegate them to lazy mornings. Basic pancakes are quick to whisk together, and will sizzle in no time on a hot griddle. With that in mind, we’ve got seven of the best pancake recipes that are worth waking up for in the morning.

1. Classic Buttermilk Pancakes

have great weekend breakfasts with these best pancake recipes
Buttermilk pancakes | Thinkstock

Simple, fluffy, and best served hot are Fine Cooking’s classic buttermilk pancakes. You don’t need any fancy ingredients in the batter, just a bit of butter, maybe some fresh fruit, and your favorite maple syrup are all these pancakes ask for.


  • 3 tablespoons unsalted butter; more for serving
  • 2 cups unbleached all-purpose flour
  • ¼ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • Vegetable oil for the griddle
  • Maple syrup, for serving

Directions: Heat the oven to 200 degrees Fahrenheit. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened. Some lumps are fine. Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat, until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour ¼ cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

2. Banana Pancakes

banana pancakes
Banana pancakes |

If you need a little kitchen inspiration, or a soundtrack for your cooking, play Jack Johnson’s song “Banana Pancakes” while you whip up a stack based on this recipe from Kraft. For the best results, use a ripe banana.


  • ½ cup whole-wheat flour
  • ½ cup old-fashioned or quick-cooking oats
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1 cup fat-free milk
  • 1 egg
  • 1 tablespoon oil
  • 1 banana, sliced

Directions: Whisk all ingredients except bananas in medium bowl until well-blended. Stir in bananas. Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using ¼ cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

3. Blueberry Pancakes

Blueberries |

Breakfast will have a double dose of blueberry flavor when you make the pancake recipe provided by Carla Hall of ABC’s The Chew. Made just like her momma would serve, the blueberry pancakes are topped off with a blueberry jam, maple syrup topping.



  • ¾ cup flour
  • 1 tablespoon baking powder
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • 1 egg (lightly beaten)
  • 1¼ cup buttermilk
  • Zest of 1 Lemon
  • 4 tablespoons butter (melted and cooled slightly)
  • 1 pint blueberries

For the Syrup

  • ½ cup maple syrup
  • ¼ cup blueberry jam

Directions: Combine the flour, baking powder, sugar, and cinnamon in a large bowl. In another bowl, combine the egg, buttermilk, lemon zest, and melted butter. Make a well in the dry ingredients and mix in the wet ingredients until combined but with small lumps. Preheat an oven to 200 degrees Fahrenheit. Heat a griddle to medium heat. Grease lightly with butter. Drop spoonfuls of batter onto the griddle, and when bubbles begin to form on the surface, carefully drop blueberries into the pancakes, then flip. Once golden brown on both sides, transfer to a plate in the oven to keep warm.

Meanwhile, in a small pot, combine the maple syrup and blueberry jam over medium heat and allow flavors to marry. Drizzle pancakes with blueberry maple syrup to serve.

4. Oatmeal Pancakes

Walnuts |

For a fruit-free twist on pancakes, Entertaining, by George Dolese via Williams-Sonoma, has just the recipe you’re looking for. Slathered with cinnamon butter and topped with crunchy walnuts and sweet syrup, it yields about 6 oatmeal pancakes.


Cinnamon butter

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 teaspoons ground cinnamon


  • 1 cup all-purpose flour
  • ½ cup cake flour
  • ½ cup quick-cooking rolled oats
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 2½ cups buttermilk
  • 5 tablespoons unsalted butter, melted, plus more for cooking


  • 1 cup walnut pieces, toasted and chopped
  • 2 bananas, peeled and thinly sliced
  • ½ cup dried currants
  • 2 cups maple syrup, heated

Directions: To make the cinnamon butter, in a small bowl, using a wooden spoon, stir together the butter and cinnamon until the cinnamon is evenly distributed. Place the mixture on a piece of waxed paper and fold the paper over to cover the butter. Roll the butter back and forth inside the paper to form a log about 3 inches long by 1 inch in diameter. Twist the ends of the paper and place the log in the freezer for 10 minutes to harden, or refrigerate for up to 24 hours.

To make the pancakes, in a large bowl, whisk together the all-purpose flour, cake flour, oats, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk and the 5 tablespoons melted butter until well-combined. Add the egg mixture to the flour mixture and whisk until combined. Let the batter stand at room temperature for 10 minutes.

Preheat an oven to 200 degrees Fahrenheit. Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with butter. To form each pancake, fill a measuring pitcher with ⅓ cup of the batter and pour it onto the heated surface. It will spread into a round about 5 inches in diameter. Be careful not to crowd the pan. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancakes and cook on the other side until golden, about 1 minute more. Transfer the pancakes to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining batter.

To serve, put the walnuts, bananas, and currants in separate small serving bowls. Pour the maple syrup into a warmed pitcher. Cut the cinnamon butter into slices ¼-inch thick and arrange on a small plate or saucer. Place all the toppings on the table. Transfer the pancakes to a warmed platter and place on the table. Let guests build and top their own stack of pancakes.

5. Sweet Potato Pancakes

Pecans | Thinkstock

When you want a bite of fall, even in the heat of summer, make the sweet potato pancakes from Cooking Light. Plus, the pancakes are a good way to use that pumpkin pie spice, which lie dormant in your cabinet 3 seasons out of the year. It yields about 12 pancakes.


  • 1¼ cups all-purpose flour
  • ¼ cup chopped pecans, toasted and divided
  • 2¼ teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup fat-free milk
  • ¼ cup packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 (16-ounce) can sweet potatoes or yams, drained and mashed

Directions: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt in a large bowl. Combine milk and next four ingredients; add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Spoon about ¼ cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

6. Lemon Ricotta Pancakes

lemon ricotta pancakes
Lemon ricotta pancakes |

Put some early morning zest in your step by making the lemon ricotta pancakes from Chowhound. Keep things light and bright by topping the stack off with fresh strawberries or another fruit. The batter makes around 16 pancakes.


  • 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
  • 1 cup whole milk
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon fine salt
  • 3 large eggs, yolks and whites separated
  • 2 tablespoons granulated sugar
  • 1 tablespoon packed finely grated lemon zest
  • ½ teaspoon vanilla extract
  • ¾ cup whole-milk ricotta cheese
  • Powdered sugar, fruit, or maple syrup for serving

Directions: Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.

In a medium bowl, sift together flour, baking powder, and ½ teaspoon of the salt; set aside. Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture, then whisk in the remaining milk-butter mixture until smooth. Add the reserved flour mixture and stir with a rubber spatula until just combined, being careful not to overmix; set aside.

In a medium bowl, whisk egg whites to soft peaks. Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and ½ teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined. Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.

Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it. If the water bounces and sputters, the pan is ready to use.

Lightly coat the pan’s surface with butter, then use a ¼-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

7. Cream Cheese Pancakes

Pancakes | Thinkstock

Southern Living has another cheese in mind with these flapjacks. Complete your breakfast by pairing the light pancakes with a side of bacon, eggs, sausage, or hash browns. It will make about 12 pancakes.


  • 2 cups self-rising flour
  • 2 tablespoons sugar
  • 1 large egg
  • 1½ to 2 cups milk
  • 1 (3-ounce) package cream cheese, softened
  • 1 tablespoon butter or margarine, melted
  • ½ teaspoon vanilla extract

Directions: Combine self-rising flour and sugar in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.

Pour ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.