13 Pancake Recipes That Make Weekend Mornings Feel Like Home

Few smells bring back childhood faster than pancakes on a lazy Saturday morning. The sizzle of batter in a hot pan, the pat of butter and the pour of warm syrup feel like home. These pancake recipes go from classic to creative, and every slide includes a simple recipe. Want something sweet later? Browse our dessert galleries..

Pancake Recipes Begin With Fluffy Buttermilk Pancakes

Every great list of pancake recipes starts with the classic buttermilk stack. Tall, golden and impossibly fluffy, these are the pancakes grandma made on Sunday mornings while everyone gathered around the kitchen. Buttermilk gives them a gentle tang and a light, airy crumb. Add a pat of butter and a stream of maple syrup and the day is off to a perfect start..

You will need: 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups buttermilk, 2 eggs and 3 tablespoons melted butter.

How to make it: Whisk the dry ingredients in one bowl and the buttermilk, eggs and butter in another. Stir together until just combined, leaving small lumps. Rest the batter for 10 minutes. Cook 1/4 cup portions on a buttered griddle over medium heat until bubbles form, then flip and cook one more minute.

Bursting Blueberry Pancakes

Blueberry pancakes are a diner favorite for good reason. Juicy berries burst as they cook, leaving pockets of sweet, jammy fruit in every bite. Drop the berries onto the pancakes right after pouring the batter so they spread evenly. A drizzle of maple syrup and a few extra berries on top make them look as good as they taste.

You will need: 1 batch buttermilk pancake batter, 1 1/2 cups fresh blueberries, butter for the pan and maple syrup.

How to make it: Heat a buttered griddle over medium heat. Pour 1/4 cup batter for each pancake and scatter a handful of blueberries on top. Cook until bubbles form and the edges look set, about 2 minutes. Flip and cook 1 to 2 minutes more. Serve warm with syrup and extra berries.

Two Ingredient Banana Pancakes

Banana pancakes are a lifesaver on busy mornings and a great way to use up spotty bananas. The simplest version needs just bananas and eggs, but a spoonful of flour makes them easier to flip. They are naturally sweet and kids love them. Flip them gently and watch the sweet smell fill the kitchen.

You will need: 2 ripe bananas, 2 eggs, 2 tablespoons flour or oats, 1/2 teaspoon baking powder, a pinch of cinnamon and butter for the pan.

How to make it: Mash the bananas until smooth. Whisk in the eggs, flour, baking powder and cinnamon. Heat a buttered pan over medium low heat. Pour small rounds and cook for 2 minutes until set at the edges, then flip carefully and cook 1 minute more.

Strawberries and Cream Pancakes

Strawberries and cream pancakes feel like a celebration breakfast. Fluffy pancakes are layered with fresh sliced strawberries, a drizzle of syrup and a dollop of whipped cream. They are perfect for birthdays, Mother’s Day or any morning that needs a little extra love. Make the whipped cream fresh for the best taste.

You will need: 1 batch pancake batter, 2 cups sliced strawberries, 2 tablespoons sugar, 1 cup heavy cream, 1 tablespoon powdered sugar and maple syrup.

How to make it: Toss the strawberries with sugar and let them sit for 15 minutes to get juicy. Whip the cream with powdered sugar. Cook the pancakes on a buttered griddle. Stack them with strawberries between each layer and top with whipped cream and syrup.

Puffy Oven Baked Dutch Baby

A Dutch baby is a giant puffy pancake baked in a hot skillet. It puffs up dramatically in the oven, then settles into a crisp, golden shell with a custardy center. Dust it with powdered sugar and squeeze on lemon for the classic finish. Bring the skillet to the table and enjoy everyone’s reaction.

You will need: 3 eggs, 2/3 cup milk, 2/3 cup flour, 1 tablespoon sugar, 1/4 teaspoon salt, 3 tablespoons butter, powdered sugar and lemon wedges.

How to make it: Heat a 10 inch cast iron skillet in a 425°F oven. Blend the eggs, milk, flour, sugar and salt until smooth. Melt the butter in the hot skillet, pour in the batter and bake for 18 to 20 minutes until puffed and golden. Dust with powdered sugar and serve right away.

Jiggly Japanese Souffle Pancakes

Japanese souffle pancakes went viral for their tall, wobbly shape. Whipped egg whites give them a cloud like texture that melts in your mouth. Cook them low and slow with a lid on the pan so they rise high. They take a little patience, but that first jiggle on the plate is pure joy.

You will need: 2 eggs separated, 2 tablespoons milk, 1/4 cup cake flour, 1/2 teaspoon baking powder, 2 tablespoons sugar, 1/2 teaspoon vanilla and butter for the pan.

How to make it: Whisk the yolks, milk, vanilla, flour and baking powder. Beat the whites with sugar to stiff peaks and fold in gently. Spoon tall mounds into a buttered pan on low heat, add a splash of water, cover and cook 5 minutes. Flip carefully and cook 4 minutes more.

Chocolate Pancakes With Berries

Chocolate pancakes turn breakfast into dessert in the best possible way. Cocoa in the batter and melty chocolate chips make every bite rich and fun. Top them with fresh berries, bananas and whipped cream for a weekend treat. Kids will remember these mornings for years.

You will need: 1 1/2 cups flour, 1/4 cup cocoa powder, 1/4 cup sugar, 2 teaspoons baking powder, 1 1/4 cups milk, 1 egg, 3 tablespoons melted butter and 1/2 cup chocolate chips.

How to make it: Whisk the dry ingredients. Add the milk, egg and butter and stir until just combined. Fold in chocolate chips. Cook 1/4 cup portions on a buttered griddle over medium heat until bubbles form, then flip. Top with berries and a drizzle of chocolate sauce.

Hearty Oatmeal Pancakes

Oatmeal pancakes are hearty, wholesome and still soft and fluffy. Blending oats into the batter adds fiber and a gentle nutty flavor that keeps you full longer. A pinch of cinnamon makes them taste like a cozy bowl of oatmeal. Top them with berries and Greek yogurt for a balanced breakfast.

You will need: 1 1/2 cups rolled oats, 1 cup milk, 1 egg, 1 ripe banana, 1 tablespoon maple syrup, 1 1/2 teaspoons baking powder and 1/2 teaspoon cinnamon.

How to make it: Blend all ingredients until smooth and let the batter rest for five minutes to thicken. Heat a lightly oiled griddle over medium heat. Pour small rounds and cook until bubbles form, then flip and cook one more minute. Serve with berries and yogurt.

Honey Drizzled Silver Dollar Pancakes

Silver dollar pancakes are tiny, bite sized and endlessly fun. Kids love stacking them high, and they cook in just a minute per side. A drizzle of warm honey and a little butter makes them shine. Serve a big plate family style and let everyone grab as many as they want.

You will need: 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup milk, 1 egg, 2 tablespoons melted butter and honey for drizzling.

How to make it: Whisk the dry ingredients and stir in the milk, egg and butter. Heat a buttered griddle over medium heat. Drop tablespoons of batter and cook for one minute until bubbles appear. Flip and cook 30 seconds more. Stack them up and drizzle with warm honey.

Thin French Crepes

Crepes are the elegant, paper thin cousins of American pancakes. They are soft, delicate and perfect for rolling around sweet or savory fillings. Stack them high and fill with chocolate spread, lemon and sugar or fresh fruit. Once you get the swirl of the pan right, you will be making them every weekend.

You will need: 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tablespoons melted butter, 1 tablespoon sugar and a pinch of salt.

How to make it: Blend everything until smooth and rest the batter for 20 minutes. Heat a buttered nonstick pan over medium heat. Pour in 1/4 cup batter and swirl to coat the pan. Cook one minute until the edges lift, flip and cook 30 seconds more. Stack and fill as you like.

Korean Sweet Hotteok Pancakes

Hotteok are sweet Korean street pancakes with a gooey brown sugar and cinnamon filling. The dough is crispy on the outside and chewy inside, and the filling melts into a warm syrup. They are a beloved winter snack in Seoul. Bite carefully, because the center is hot and wonderful.

You will need: 2 cups flour, 1 teaspoon instant yeast, 1 tablespoon sugar, 3/4 cup warm milk, 1/2 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup chopped nuts.

How to make it: Mix the flour, yeast, sugar and milk into a sticky dough and rest one hour. Mix brown sugar, cinnamon and nuts. Flatten a ball of dough, fill with a spoonful of sugar mixture and pinch closed. Fry in an oiled pan, pressing flat, until golden on both sides.

Spiced Pumpkin Pancakes

Pumpkin pancakes taste like fall on a plate. Pumpkin puree and warm spices make them soft, moist and a beautiful golden color. They are perfect for chilly October mornings and holiday breakfasts. Among seasonal pancake recipes, this one gets requested again and again once the leaves start to change.

You will need: 1 1/2 cups flour, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice, 1 1/4 cups milk, 3/4 cup pumpkin puree, 1 egg and 2 tablespoons melted butter.

How to make it: Whisk the dry ingredients. In another bowl, whisk the milk, pumpkin, egg and butter, then combine with the dry until just mixed. Cook on a buttered griddle over medium heat until bubbles form, then flip. Serve with whipped cream and maple syrup.

Cinnamon Roll Swirl Pancakes

Cinnamon roll pancakes combine two breakfast favorites into one. A buttery cinnamon sugar swirl is piped onto each pancake as it cooks, then finished with a drizzle of cream cheese glaze. They taste exactly like a warm cinnamon roll. These pancake recipes are worth getting out of bed early for.

You will need: 1 batch pancake batter, 4 tablespoons melted butter, 1/3 cup brown sugar, 1 tablespoon cinnamon, 2 ounces cream cheese, 1/2 cup powdered sugar and 2 tablespoons milk.

How to make it: Mix butter, brown sugar and cinnamon and spoon into a piping bag. Pour pancake batter on the griddle and pipe a swirl on top. Flip when bubbles form and cook one minute more. Whisk cream cheese, powdered sugar and milk and drizzle over the stack.