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These 30 Sweet Pancakes Easy Recipes aren’t just a breakfast staple, they’re a culinary masterpiece made to perfection and guaranteed to tantalize your taste buds.

Each bite is a journey to pancake paradise, made from the finest ingredients and cooked with love. Whether you prefer them stacked high with a cascade of maple syrup, adorned with a medley of fresh fruits, or topped with velvety whipped cream, our pancakes cater to every craving.

But it’s not just about the taste—it’s about the experience. Imagine the comforting aroma wafting through the air as you eagerly await your plate of warm, pillowy pancakes. The sight of them arriving at your table, adorned with your favorite toppings, is a feast for the eyes as much as it is for the palate.

So why wait?

Treat yourself to a culinary delight that’s sure to brighten your day. Join us and experience the magic of pancakes like never before. Indulge, savor, and delight in every fluffy bite. Your taste buds will thank you.

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S’mores Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 250
Fat: 8g
Carbs: 40g
Protein: 5g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1/4 cup of chocolate chips
• 1/4 cup of mini marshmallows
• 2 graham crackers, crushed
• Optional toppings: chocolate syrup, additional marshmallows, crushed graham crackers

Directions:

1. Mix the flour, sugar, baking powder and salt.
2. Mix the milk, egg, melted butter and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chocolate chips, mini marshmallows and crushed graham crackers.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
8. Sprinkle some additional chocolate chips and mini marshmallows on top of each pancake, then carefully flip and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot with optional toppings such as chocolate syrup, additional marshmallows and crushed graham crackers.

Churro Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 6g
Carbs: 38g
Protein: 5g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract

For coating:

• 1/4 cup of granulated sugar
• 1 tablespoon of ground cinnamon
• Optional toppings: dulce de leche, chocolate sauce, whipped cream

Directions:

1. Whisk the flour, sugar, baking powder, cinnamon and salt.
2. Whisk the milk, egg, melted butter and vanilla extract in a separate bowl until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Mix the granulated sugar and ground cinnamon in a shallow dish for coating.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Immediately after removing the pancakes from the skillet, coat each pancake in the cinnamon sugar mixture.
10. Transfer the coated pancakes to a plate and keep warm while cooking the remaining batter.
11. Serve the pancakes hot with optional toppings such as dulce de leche, chocolate sauce and whipped cream.

Raspberry Almond Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 230
Fat: 8g
Carbs: 33g
Protein: 6g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of almond extract
• 1/2 cup of fresh raspberries
• 1/4 cup of sliced almonds
• Optional toppings: additional fresh raspberries, sliced almonds, maple syrup

Directions:

1. Whisk the flour, sugar, baking powder and salt.
2. In a separate bowl, whisk the milk, egg, melted butter and almond extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the fresh raspberries and sliced almonds.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot with optional toppings such as fresh raspberries, sliced almonds and maple syrup.

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Caramelized Banana Pancakes 

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

Calories: 260
Fat: 7g
Carbs: 45g
Protein: 6g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 2 ripe bananas, sliced
• 2 tablespoons of brown sugar
• Optional toppings: caramel sauce, chopped nuts, whipped cream

Directions:

1. Mix the flour, sugar, baking powder and salt.
2. In a separate bowl, whisk the milk, egg, melted butter and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Arrange banana slices in a single layer on the skillet and sprinkle with brown sugar.
6. Cook for 1-2 minutes until caramelized, then flip and cook for a minute.
7. Remove from skillet and set aside.
8. Pour about 1/4 cup of batter onto the skillet for each pancake.
9. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
10. Place a few caramelized banana slices on top of each pancake, then flip and cook for 1-2 minutes until golden brown and cooked.
11. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
12. Serve the pancakes hot with optional toppings such as caramel sauce, chopped nuts and whipped cream.

Peanut Butter Chocolate Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 12g
Carbs: 36g
Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of cocoa powder
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/4 cup of creamy peanut butter
• 1/4 cup of chocolate chips
• Optional toppings: additional chocolate chips, peanut butter drizzle, sliced bananas

Directions:

1. Mix the flour, cocoa powder, sugar, baking powder and salt.
2. Whisk the milk, egg, melted butter and peanut butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, (2-3 minutes).
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot with optional toppings such as additional chocolate chips, peanut butter drizzle and sliced bananas.

Matcha Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 200
Fat: 6g
Carbs: 30g
Protein: 6g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of matcha powder
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• Optional toppings: whipped cream, honey, fresh berries

Directions:

1. Mix the flour, sugar, matcha powder, baking powder and salt.
2. In a separate bowl, mix the milk, egg and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
7. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
8. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
9. Serve the pancakes hot with optional toppings such as whipped cream, honey and fresh berries.

Oatmeal Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 6g
Carbs: 34g
Protein: 6g

Ingredients:

• 1 cup of old-fashioned oats
• 1 cup of all-purpose flour
• 2 tablespoons of brown sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• Optional toppings: maple syrup, sliced bananas, chopped nuts

Directions:

1. In a blender or food processor, pulse the oats until finely ground to form oat flour.
2. Combine the oat flour, all-purpose flour, brown sugar, baking powder, cinnamon and salt.
3. Whisk the milk, egg and melted butter in a separate bowl until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot with optional toppings such as maple syrup, sliced bananas and chopped nuts.

Peaches and Cream Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 7g
Carbs: 34g
Protein: 6g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1 cup of diced peaches (fresh or canned)
• Optional toppings: whipped cream, maple syrup, sliced peaches

Directions:

1. Mix the flour, sugar, baking powder and salt.
2. Mix the milk, egg, melted butter and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the diced peaches.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot with optional toppings such as whipped cream, maple syrup and sliced peaches.

Buckwheat Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 200
Fat: 6g
Carbs: 30g
Protein: 6g

Ingredients:

• 1 cup of buckwheat flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• Optional toppings: honey, fresh fruit, yogurt

Directions:

1. Mix the buckwheat flour, sugar, baking powder and salt.
2. Whisk the milk, egg and melted butter in a separate bowl until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges begin to look set.
7. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
8. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
9. Serve the pancakes hot with optional toppings such as honey, fresh fruit and yogurt.

Lemon Ricotta Pancakes 

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

Calories: 250
Fat: 12g
Carbs: 25g
Protein: 10g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• Zest of 1 lemon
• 1 cup of whole milk ricotta cheese
• 1/2 cup of milk
• 2 large eggs, separated
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• Optional toppings: fresh berries, powdered sugar, lemon wedges

Directions:

1. Whisk the flour, sugar, baking powder, salt and lemon zest.
2. Mix the ricotta cheese, milk, egg yolks, melted butter and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the batter.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
7. Pour about 1/4 cup of batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
9. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
10. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
11. Serve the pancakes hot with optional toppings such as fresh berries, powdered sugar and lemon wedges.

Apple Cinnamon Pancakes 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 7g
Carbs: 34g
Protein: 5g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1 cup of finely chopped apples
• Optional toppings: maple syrup, chopped nuts, whipped cream

Directions:

1. Whisk the flour, sugar, baking powder, cinnamon and salt.
2. In a separate one, whisk the milk, egg, melted butter and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chopped apples.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot with optional toppings such as maple syrup, chopped nuts and whipped cream.

Oreo Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 9g
Carbs: 30g
Protein: 5g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 6 Oreo cookies, crushed (plus more for topping)
• Whipped cream, for topping

Directions:

1. Mix the flour, sugar, baking powder and salt.
2. Whisk the milk, egg, melted butter and vanilla extract in a separate bowl until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the crushed Oreo cookies.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
8. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
9. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
10. Serve the pancakes hot, topped with whipped cream and more crushed Oreos.

Gingerbread Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 230
Fat: 7g
Carbs: 37g
Protein: 4g

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of brown sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of salt
• 1/2 cup of milk
• 1/4 cup of molasses
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• Optional toppings: maple syrup, whipped cream, powdered sugar

Directions:

1. Whisk the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves and salt.
2. In another bowl, whisk the milk, molasses, egg and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges begin to look set (2-3 minutes).
7. Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
8. Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
9. Serve the pancakes hot with optional toppings such as maple syrup, whipped cream and powdered sugar.

Strawberry Cheesecake Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 14g
Carbohydrates: 32g
Protein: 6g

Ingredients:

For the Cheesecake Filling:

• 4 ounces of cream cheese, softened
• 2 tablespoons of powdered sugar
• 1/2 teaspoon of vanilla extract

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract

For Topping:

• Fresh strawberries, sliced
• Maple syrup

Directions:

Prepare the Cheesecake Filling:

• In a small bowl, beat the softened cream cheese, powdered sugar and vanilla extract until smooth. Set aside.

Prepare the Pancake Batter:

• Mix the flour, granulated sugar, baking powder and salt.
• Whisk the milk, egg, melted butter and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
• Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.

Assemble the Pancakes:

• Spread a layer of the prepared cheesecake filling onto each pancake.
• Top with sliced fresh strawberries.
• Drizzle with maple syrup.

Serve:

• Serve the Strawberry Cheesecake Pancakes immediately while warm.

Key Lime Pie Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 250
Fat: 9g
Carbohydrates: 36g
Protein: 6g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• Zest of 1 lime
• 3/4 cup of milk
• 1/4 cup of key lime juice
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract

For Topping:

• Whipped cream
• Graham cracker crumbs
• Lime slices for garnish

Directions:

Prepare the Pancake Batter:

• Whisk the flour, sugar, baking powder, salt and lime zest.
• Whisk the milk, key lime juice, egg, melted butter and vanilla extract in a separate bowl until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
• Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.

Assemble the Pancakes:

• Stack the cooked pancakes on a plate.
• Top with a dollop of whipped cream.
• Sprinkle graham cracker crumbs over the whipped cream.
• Garnish with lime slices.

Serve:

• Serve the Key Lime Pie Pancakes immediately while warm.

Nutella Stuffed Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 11g
Carbohydrates: 39g
Protein: 6g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract

For Filling and Topping:

• Nutella
• Fresh berries (such as strawberries, raspberries or blueberries)

Directions:

Prepare the Pancake Batter:

• Whisk the flour, sugar, baking powder and salt.
• Whisk the milk, egg, melted butter and vanilla extract in the other bowl until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
• Place a small spoonful of Nutella in the center of each pancake.
• Pour a little more pancake batter over the Nutella to cover it completely.
• Cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked Nutella stuffed pancakes to a plate and keep warm while cooking the remaining batter.

Serve:

• Serve the Nutella Stuffed Pancakes warm, topped with fresh berries.

Mocha Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 270
Fat: 11g
Carbohydrates: 37g
Protein: 6g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 tablespoons of unsweetened cocoa powder
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of brewed coffee, cooled to room temperature
• 1/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract

For Swirl and Topping:

• 1/4 cup of semisweet chocolate chips
• Whipped cream (optional)
• Chocolate syrup (optional)

Directions:

Prepare the Pancake Batter:

• Whisk the flour, sugar, cocoa powder, baking powder and salt.
• Whisk the brewed coffee, milk, egg, melted butter and vanilla extract in a separate bowl until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Sprinkle a few chocolate chips onto each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
• Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked mocha pancakes to a plate and keep warm while cooking the remaining batter.

Serve:

• Serve the mocha pancakes warm.
• Top with whipped cream and a drizzle of chocolate syrup if desired.

Cinnamon Roll Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 17g
Carbohydrates: 38g
Protein: 6g

Ingredients:

For the Cinnamon Swirl:

• 1/4 cup of unsalted butter, melted
• 1/4 cup of brown sugar
• 1 tablespoon of ground cinnamon

For the Cream Cheese Glaze:

• 4 ounces of cream cheese, softened
• 1/2 cup of powdered sugar
• 1/4 cup of milk
• 1/2 teaspoon of vanilla extract

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract

Directions:

Prepare the Cinnamon Swirl:

• Mix the melted butter, brown sugar and ground cinnamon until well combined. Set aside.

Prepare the Cream Cheese Glaze:

• In another bowl, beat the softened cream cheese, powdered sugar, milk and vanilla extract until smooth. Set aside.

Prepare the Pancake Batter:

• In a large mixing bowl, whisk the flour, granulated sugar, baking powder and salt.
• Whisk the milk, egg, melted butter and vanilla extract in a separate bowl until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Allow the pancake to cook for about 1-2 minutes until bubbles form on the surface.
• Spoon a tablespoon of the cinnamon swirl mixture onto the pancake.
• Use a toothpick or skewer to swirl the cinnamon mixture into the pancake batter.
• Cook for 1-2 minutes until golden brown on the bottom.
• Flip the pancake and cook for 1-2 minutes until cooked through and golden brown on both sides.
• Repeat with the remaining batter and cinnamon swirl mixture.

Serve:

• Stack the cooked pancakes on a plate.
• Drizzle the cream cheese glaze over the pancakes.
• Serve warm and enjoy!

Maple Bacon Pancakes

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

Calories: 300
Fat: 12g
Carbohydrates: 38g
Protein: 10g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 4 strips of bacon, cooked until crispy and chopped into small pieces

For Topping:

• Maple syrup
• Additional crispy bacon pieces for garnish (optional)

Directions:

Prepare the Pancake Batter:

• Mix the flour, sugar, baking powder and salt.
• In another bowl, whisk the milk, egg, melted butter and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold in the chopped crispy bacon pieces.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set (2-3 minutes).
• Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.

Serve:

• Stack the pancakes on a plate.
• Drizzle with maple syrup.
• Garnish with additional crispy bacon pieces if desired.

Matcha Green Tea Pancakes 

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

Calories: 250
Fat: 9g
Carbohydrates: 35g
Protein: 6g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1 tablespoon of matcha green tea powder

For Topping:

• Whipped cream or coconut cream
• Optional: additional matcha powder for dusting

Directions:

Prepare the Pancake Batter:

• Mix the flour, sugar, baking powder, salt and matcha green tea powder.
• Whisk the milk, egg, melted butter and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
• Flip the pancakes and cook (for 1-2 minutes) or until golden brown and cooked.
• Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.

Serve:

• Stack the pancakes on a plate.
• Top with whipped cream or coconut cream.
• Optional: dust with additional matcha powder for garnish.

Hawaiian Style Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 10g
Carbohydrates: 42g
Protein: 5g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1/2 cup of pineapple chunks, drained if using canned
• 1/4 cup of shredded coconut

For Coconut Syrup:

• 1 cup of coconut milk
• 1/2 cup of granulated sugar
• 1/4 cup of water
• 1 teaspoon of vanilla extract

Directions:

Prepare the Pancake Batter:

• Mix the flour, sugar, baking powder and salt.
• Whisk the milk, egg, melted butter and vanilla extract in a separate bowl until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold in the pineapple chunks and shredded coconut into the batter.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
• Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.

Prepare the Coconut Syrup:

• Combine the coconut milk, sugar, water and vanilla extract.
• Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth, 3-4 minutes.
• Remove from heat and let cool slightly before serving.

Serve:

• Stack the pancakes on a plate.
• Drizzle with the coconut syrup.
• Optional: garnish with additional pineapple chunks and shredded coconut.

Lavender Honey Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 7g
Carbohydrates: 34g
Protein: 5g

Ingredients:

For the Pancakes:

• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1 tablespoon of culinary lavender buds

For Drizzling:

• Honey

Directions:

Prepare the Pancake Batter:

• In a small saucepan, heat the milk over medium heat until warm but not boiling.
• Remove from heat and add the culinary lavender buds.
• Let steep for about 10 minutes to infuse the milk with lavender flavor.
• Strain the lavender-infused milk to remove the lavender buds.
• In a large mixing bowl, whisk the flour, sugar, baking powder and salt.
• Mix the lavender-infused milk, egg, melted butter and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges begin to look set, 2-3 minutes.
• Flip the pancakes and cook for 1-2 minutes or until golden brown and cooked.
• Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.

Serve:

• Stack the pancakes on a plate.
• Drizzle with honey.
• Optional: garnish with additional culinary lavender buds for decoration.