25 Pancake Recipe Ideas for Weekend Breakfasts

A tall stack of fluffy pancakes will slow any morning down. There’s nothing quite like the sizzle of butter on a hot griddle to call everyone out of bed! We’ve got classic stacks, fall versions like pumpkin and apple cinnamon pancakes, holiday recipes for eggnog and gingerbread, healthy high protein recipes, even a sheet pan method if you’re cooking pancakes for a crowd. We hope there’s a perfect pan-cake for you in this roundup of our best pancake recipes ever! Each recipe comes with its own recipe card for easy saving or printing. Happy cooking!

25) Cheddar Chive Pancakes

Get out of the sweet pancake rut with these savory cheddar chive pancakes. We like to make these on sunny Saturday mornings and serve with eggs and bacon. These savory pancakes omit the sugar and amp up the black pepper and cheese. Be sure to use a good sharp cheddar and plenty of fresh chives. Cook on medium so the cheese browns on the edges, but doesn’t burn. The results are sort of a cross between a cheddar biscuit and a pancake. Serve with a fried egg and drizzle of hot sauce or spoon of sour cream on top.

24) Cornmeal Pancakes

Cornmeal adds a slightly sweet, toasty corn flavor and heft to these easy buttermilk cornmeal pancakes that are still surprisingly light and tender with just a slight crunch. Cornmeal needs some time to soak up moisture in the batter, so be sure to allow your batter to rest for 10 minutes before making the pancakes, this will avoid any gritty feeling cornmeal. These corn pancakes are good with plain honey, warm maple syrup, or a schmear of butter and blackberry jam.

23) Sourdough Discard Pancakes

If you have a sourdough starter and feel bad about tossing out your starter feedings, add the discard to pancakes! Once whisked with flour, milk, an egg, a little sugar, and some melted butter these sourdough pancakes will rise as they cook without needing to leave batter to rise overnight. Just before cooking, whisk in baking soda that reacts with the acid in the starter to help the batter rise quickly. The results are tender buttermilk-like pancakes with crisp edges, golden browned color, and just a slight tang. We love sourdough pancakes with berries or a pat of melting butter and warm maple syrup.

22) Oatmeal Pancakes

These oatmeal pancakes are made with old fashioned oats and soaked in buttermilk to soften for super tender (with just a hint of chew) oatmeal pancakes that’ll keep you feeling full til lunch! Soak the oats in buttermilk for 10 minutes to soften them. The brown sugar and cinnamon reminds us of oatmeal cookie batter, perfect for fall with sliced apples, pecan halves, and maple syrup. Double this recipe and freeze extras for another time.

21) Cottage Cheese Protein Pancakes

The cottage cheese protein pancakes have taken social media by a STORM, we totally get it! Blend up cottage cheese with eggs, oats, some vanilla and baking powder and you won’t be able to taste a hint of the cottage cheese. The end result is a protein-filled, super-fluffy, moist and RICH pancake that practically melts in your mouth. It’s like pancakes had a baby with cheesecake! Serve with berries and a dollop of Greek yogurt. YUM.

20) Sweet Potato Pancakes

Sweet potato not only adds some natural sweetness and pretty orange color to pancake batter, it creates an incredibly moist and flavorful crumb! Take advantage of some Thanksgiving leftovers OR roast up some sweet potato and turn it into pancakes for an indulgent breakfast that tastes JUST like sweet potato pie (thanks to brown sugar and cinnamon + nutmeg!). These are a bit denser than our buttermilk version, so make sure to cook ’em on medium-LOW heat, so they have ample time to cook through all the way to the center.

19) Lemon Ricotta Pancakes

Light and creamy ricotta cheese gets blended right into these fluffy ricotta pancakes (use whole milk ricotta for best results!) while lemon zest and juice brightens ’em right up! Whip the egg whites separately then GENTLY fold into the batter to create super fluffy, almost souffle’-like pancakes! Cook’s tip is to consider trying these with nothing but fresh blueberries (or raspberries!) and a little dusting of powdered sugar…seriously, nothing else needed to make ’em shine!

18) S’mores Pancakes

We had to try s’mores pancakes…and they totally deliver! The graham cracker gets crushed up and mixed right into the batter, creating a honey-sweet, toasty, campfire-inspired pancake! Assemble with a dollop of (microwaved) marshmallow fluff, drizzle of chocolate (or even hot fudge) syrup, some more graham cracker crumbles, then a heap of mini marshmallows. IF YOU HAVE a kitchen torch, TOAST THOSE MARSHMALLOWS!! Kids will go absolutely WILD over these, perfect for a lazy weekend morning or even birthday breakfast!!

17) Red Velvet Pancakes

Packed with a touch of cocoa powder for subtle chocolate flavor and dyed a deep red with food coloring, these red velvet pancakes will be perfect for a Christmas morning stack or even Valentine’s Day! Top with softened cream cheese! Gel-based food coloring will yield a deeper color, without thinning out your batter with added liquid. Take our Cream Cheese glaze (simply whisk softened cream cheese with powdered sugar, a splash of milk and a touch of vanilla) and spoon over the warm pancakes to watch it melt just like frosting on our classic recipe!!

16) Eggnog Pancakes

Looking for a way to use up that last carton of eggnog from your holiday party? Make these custardy-tasting (hello vanilla and nutmeg) eggnog pancakes!! We promise, you won’t believe how EASY these are! You can bump up the spice by adding a touch more nutmeg and even cinnamon to the batter. Cook these on medium-LOW heat, as they brown a bit faster than our classic recipe (eggnog has more sugar added!). Spoon over some warmed-up maple syrup, add a dollop of whipped cream and dust with some nutmeg to finish…these work up with store-bought eggnog, too!!

15) Gingerbread Pancakes

Calling for spices commonly found in gingerbread cookies, like ground ginger, cinnamon, and cloves, plus molasses and brown sugar, these pancakes are bursting with holiday flavor. The molasses will result in a darker batter and dark brown pancakes. Don’t cook over too high of heat and they won’t scorch. And use regular unsulfured molasses (and not blackstrap), which is bitter and can overpower the spice flavors. We think whipped cream and crushed gingersnaps make an excellent topping trio!

14) Sheet Pan Pancakes

For when there’s just too much flipping to go around! If you’re serving lots of hungry pancake eaters, save yourself some energy by ladling the batter onto a sheet pan and transferring the pan to the oven for baking. Everybody can dig into warm and fluffy pancakes at the same time! If desired, you could section off areas of the pan to add different types of mix-ins/toppings, like blueberries to one corner, chocolate chips to another, sliced strawberries on the rest, etc. Be sure to line the sheet pan with parchment paper (or grease really well), so the square pancakes easily remove. Leftover squares will freeze well and reheat in the toaster!

13) Dutch Baby Pancake

A.k.a. German pancake, a Dutch baby is prepared by pouring a simple batter (think a combo of eggs, milk, flour, sugar, vanilla, etc) into a screaming hot cast iron skillet filled with bubbling melted butter and cooking in the oven until puffy. As the batter bakes it rises up the sides of the hot skillet and forms tall, golden walls that encircle a soft, custardy center. It can be served with fresh squeezed lemon juice and a dusting of powdered sugar or even with cinnamon sauteed apples.

12) Honey Butter Pancakes

Whip together some softened butter, honey, and salt (cinnamon is optional, too) and spread a heaping helping atop warm pancakes! It will whip up super light and fluffy and tastes incredible on pancakes. The honey butter topping could easily be prepared in advance (it keeps nicely in the refrigerator; allow to soften before spreading). A small amount of honey stirred right into the pancake batter also adds a little sweetness and promotes nice browning color.

11) Peanut Butter Pancakes

Whisked right into the batter, creamy peanut butter gives these pancakes a delicious nuttiness (along with a super soft texture) and sneaks in a protein boost, too. You can warm the peanut butter before adding to the wet ingredients to make combining easier, as it will make incorporating smoother and less lumpy. If using natural peanut butter, stir really well first to reincorporate any separated peanut butter oils. Topping ideas: sliced bananas and honey, chocolate syrup, and the list goes on.

10) Vanilla Bean Pancakes

Give your vanilla pancakes an upgrade with the addition of vanilla bean (or paste)! The little vanilla bean seeds will create gorgeous dark specks in the batter, and give a lovely floral vanilla flavor. You can easily find vanilla bean paste in most grocery stores. It’s easier to work with (no measuring seeds out) than actual vanilla beans. Vanilla extract will add great flavor, but won’t add the specks of vanilla bean seeds to the pancakes. To top the pancakes, whip heavy cream with powdered sugar and vanilla to soft peaks, and spoon some whipped cream over a tall stack of warm vanilla bean pancakes!

9) Nutella Pancakes

If your kids love Nutella (chocolate hazelnut spread), they’re going to love these Nutella pancakes! To make, just warm the Nutella in the microwave for about 15 seconds to loosen, making it easier to work with. Stack a few pancakes, spread Nutella on the edges of each pancake, drizzle the tops with Nutella and sprinkle with powdered sugar. You can top with whipped cream, too! Chopped, toasted hazelnuts, sliced bananas or strawberries make pretty garnishes, too! Nutella pancakes taste just like crêpes from a cart on the street in Paris (minus the rain – and you won’t need an umbrella)!

8) Cinnamon Roll Pancakes

Bake-shop deliciousness, minus the waiting for dough to rise! These Cinnamon Roll Pancakes taste just like the real thing and kids will beg for these on special morning like their birthday! To make the swirl, melt together butter, brown sugar and cinnamon. Let cool slightly to thicken the mixture up. Add to a large zipper-top bag and cut off one corner to create a small opening. When you add the batter to the griddle, squeeze some of the swirl mixture over the top before cooking and flip when edges look set. Once all pancakes are cooked, stack, then drizzle with the cream cheese icing.

7) Apple Cinnamon Pancakes

With cinnamon and nutmeg stirred into the batter and slices of cooked apples piled high on the finished stacks, these Apple Cinnamon Pancakes taste like apple pie for breakfast! Add sweet, crisp apples (like Honeycrisp or Gala) right into the pancake batter either grated (for an even, soft apple texture in each bite) or in small pieces (if you like some defined pieces of apple in each bite). For the cooked apples, slice the apples, then simmer in butter, brown sugar and cinnamon until soft. Serve pancakes with both the warm cooked apples and maple syrup, yum!

6) Banana Pancakes

The natural sweetness of bananas means less sugar needed in this recipe, and makes moist, flavorful Banana Pancakes! Choose very ripe bananas to mash and stir into the batter. The riper the banana, the sweeter so keep a close eye on these pancakes as they’ll brown quicker due to the added sugar in the form of ripe bananas! Serve banana pancakes with additional slices of banana and chopped pecans (or walnuts), and a drizzle of maple syrup!

5) Strawberry Pancakes

Fold some diced strawberries into your favorite pancake batter and top with strawberry sauce and these taste just like strawberry shortcake! For the sauce, simply simmer some sliced strawberries with some sugar and a squeeze of lemon for about five minutes, or until syrupy (frozen berries work great here too, so you can make this any season!), then pile high with some hot, fresh pancakes, top with strawberries and spoon some sauce over the top. Add a dollop of whip and dig in!

4) Pumpkin Pancakes

Pumpkin pancakes are the most popular fall breakfast there is. Be sure to use plain canned pumpkin puree, and not pumpkin pie filling. A couple of scoops will lend an extra soft and moist texture. Add pumpkin pie spice for warm, cozy flavor and a spoonful or two of brown sugar adds a caramelly sweetness that complements pumpkin perfectly. Pumpkin batter will be much thicker than you’re accustomed to so you may need to help the batter spread after you scoop it onto the griddle. Top with whip and maple syrup and dig in!

3) Blueberry Pancakes

A diner classic for good reason, blueberry pancakes never disappoint! As the berries cook they burst and spill their sweet, jammy innards for the perfect bite in every stack. Add the berries after you’ve scooped the batter onto the griddle, not into the bowl with the rest of the batter. The berries will dye the batter purple if you stir them into the bowl and this method will also ensure even berry placement. Take it a step further by adding a spoonful of blueberry compote! To make, simply simmer some berries with a squeeze of lemon and sugar, cooking until thick.

2) Chocolate Chip Pancakes

If there are little ones in your home, chances are good that choc chip pancakes reign as the #1 requested breakfast fare in your home. Instead of folding chips into the batter, sprinkle on top after the batter is added to the griddle so that the chips don’t sink to the bottom and burn. Mini morsels are best as they’re evenly spaced and melt quicker than other chips. Chocolate chip pancakes can be frozen and re-heated easily and are great topped with whipped cream, or maybe even a syrup (optional) if you like. Add a little freshness with some sliced berries or bananas too!

1) Classic Buttermilk Pancakes

The most popular pancake in this country, nothing can top classic buttermilk pancakes slathered with butter and drizzled with maple syrup. You’ll need these to make several recipes on this list too! The secret is the buttermilk which lends a light tang and also reacts with baking soda to create light, fluffy, jumbo pancakes with perfectly browned edges and pillowy soft middles. Be sure not to over mix or your babies will be flat and tough, combine ingredients until just mixed and don’t worry about a few lumps! Flip when bubbles form and the edges look set. Cook for another 1 to 2 minutes.

Tips for Fluffy Pancakes Every Time

When it comes to cooking up great pancakes, most mistakes have to do with the mixing, the heat, and a lack of patience. Follow these tips and tricks and you’ll never flop again!

Don’t over mix. This goes for the mixing bowls or batter. Just stir until combined (lumps are ok… in fact, they actually encourage fluffy pancakes!) and allow the batter to sit for 5-10 minutes (this will give the flour time to hydrate and allow the leavener to become active.)

Test the heat. Too hot will cook the outside before the inside is ready… too cool and the pancakes will come out pale and less fluffy. Most pancake recipes do best on medium heat. Once preheated, try dropping a few drops of water in the pan. If they dance/sizzle, it’s ready! The first pancake is always a do-over so don’t sweat it if it comes out less-than even.

Cook low + slow. Patience is key when it comes to great pancakes. Wait until the bubbles cover the surface of the pancake and the edges look dry before flipping. Resist the temptation to flip them more than once and do NOT press down on top of the pancakes (you’ll squeeze out the air pockets making for less fluffy pancakes!)

How to Freeze and Reheat Pancakes

Pancakes can be frozen after cooked for up to 3 months! Allow them to cool completely on a wire cooling rack. Place pancakes on a cookie sheet, in a single layer, and freeze until hard (about an hour). Remove from cookie sheet + place in an air tight freezer bag, squeezing out as much air as possible. As needed, either toast frozen pancakes for crispy edges, microwave a stack for 30-60 seconds (depending on how many), or for larger amounts, warm in a 350°F oven for about 10 minutes. Recipes that include add-ins like chocolate chips or fruit freeze just as well.