Top 10 Pancake Recipes

Those pancakes sound delicious! It’s great that you’ve found a recipe that’s been so well-received. Experimenting with different flavors and surprising people with new twists on classic recipes is always a delightful way to enjoy cooking.

And as for Oreos, they add a unique and tasty element to various dishes. Keep up the culinary creativity! Please let me know if you have any questions about recipes or want to share more about your cooking experiences.

Double Stuff Oreo Pancakes

Ingredients	Directions
1 cup all-purpose flour	1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2 tablespoons sugar	2. In a separate bowl, whisk together the egg, milk, and melted butter.
1 tablespoon baking powder	3. Pour the wet ingredients into the dry ingredients and stir until just combined.
1/2 teaspoon salt	4. Gently fold in the crushed Double Stuf Oreos.
1 large egg	5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
1 cup milk	6. Pour 1/4 cup portions of the pancake batter onto the griddle.
2 tablespoons melted butter	7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
10 Double Stuf Oreos (crushed)	8. Remove from the griddle and keep warm.
Whipped cream (optional)	9. Repeat with the remaining batter.
Additional crushed Double Stuf Oreos for garnish (optional)	10. Serve the Double Stuf Oreo Pancakes with whipped cream and additional crushed Oreos, if desired. Enjoy!

Whole Wheat Cherry Vanilla Bean Pancakes

Ingredients	Directions
1 cup whole wheat flour	1. In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, and salt. Mix well.
2 tablespoons sugar	2. In a separate bowl, scrape the seeds from the vanilla bean pod and add them to the wet ingredients.
1 tablespoon baking powder	3. In the same bowl with the wet ingredients, add the egg, milk, and melted butter. Mix until well combined.
1/2 teaspoon salt	4. Pour the wet ingredients into the dry ingredients and stir until just combined.
1 large egg	5. Gently fold in the pitted and chopped cherries.
1 cup milk	6. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
2 tablespoons melted butter	7. Pour 1/4 cup portions of the pancake batter onto the griddle.
1 vanilla bean pod	8. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
1 cup pitted and chopped cherries	9. Remove from the griddle and keep warm.
Whipped cream (optional)	10. Repeat with the remaining batter.
Maple syrup or cherry compote for serving (optional)	11. Serve the Whole Wheat Cherry Vanilla Bean Pancakes with whipped cream and your choice of maple syrup or cherry compote, if desired. Enjoy!

Birthday Cake Battered Pancakes

Mint Chocolate Chip Pancakes

Ingredients	Directions
1 cup all-purpose flour	1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2 tablespoons sugar	2. In a separate bowl, whisk together the egg, milk, and melted butter.
1 tablespoon baking powder	3. Pour the wet ingredients into the dry ingredients and stir until just combined.
1/2 teaspoon salt	4. Gently fold in the mint extract and chocolate chips.
1 large egg	5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
1 cup milk	6. Pour 1/4 cup portions of the pancake batter onto the griddle.
2 tablespoons melted butter	7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
1/2 teaspoon mint extract	8. Remove from the griddle and keep warm.
1/2 cup chocolate chips	9. Repeat with the remaining batter.
Whipped cream (optional)	10. Serve the Mint Chocolate Chip Pancakes with whipped cream and extra chocolate chips, if desired. Enjoy!

Zucchini Corn Pancakes

Ingredients	Directions
1 cup all-purpose flour	1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2 tablespoons sugar	2. In a separate bowl, mash the ripe bananas until smooth.
1 tablespoon baking powder	3. Add the mashed bananas, egg, milk, and melted butter to the dry ingredients. Stir until just combined.
1/2 teaspoon salt	4. Gently fold in the chopped walnuts.
2 ripe bananas, mashed	5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
1 large egg	6. Pour 1/4 cup portions of the pancake batter onto the griddle.
1 cup milk	7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
2 tablespoons melted butter	8. Remove from the griddle and keep warm.
1/2 cup chopped walnuts	9. Repeat with the remaining batter.
Maple syrup or honey for serving	10. Serve the Banana Nut Pancakes with maple syrup or honey drizzled on top. Enjoy!

Banana Nut Pancakes

Ingredients	Directions
1 cup all-purpose flour	1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2 tablespoons sugar	2. In a separate bowl, mash the ripe bananas until smooth.
1 tablespoon baking powder	3. Add the mashed bananas, egg, milk, and melted butter to the dry ingredients. Stir until just combined.
1/2 teaspoon salt	4. Gently fold in the chopped walnuts.
2 ripe bananas, mashed	5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
1 large egg	6. Pour 1/4 cup portions of the pancake batter onto the griddle.
1 cup milk	7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
2 tablespoons melted butter	8. Remove from the griddle and keep warm.
1/2 cup chopped walnuts	9. Repeat with the remaining batter.
Maple syrup or honey for serving	10. Serve the Banana Nut Pancakes with maple syrup or honey drizzled on top. Enjoy!

These pancakes are a delicious blend of ripe bananas and crunchy walnuts, making them a flavorful and satisfying breakfast option.

Buttermilk Pancake Layer Cake

Ingredients	Directions
2 cups all-purpose flour	1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
2 tablespoons granulated sugar	2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
1 1/2 teaspoons baking powder	3. Pour the wet ingredients into the dry ingredients and stir until just combined.
1/2 teaspoon baking soda	4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
1/2 teaspoon salt	5. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes.
2 cups buttermilk	6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used.
2 large eggs	7. Let the pancakes cool completely.
1/4 cup unsalted butter, melted	8. Once the pancakes are cooled, start assembling the layer cake. Place one pancake on a serving plate or cake stand.
Maple syrup for drizzling (optional)	9. Spread a thin layer of whipped cream (or frosting of your choice) on top of the pancake.
Whipped cream or frosting of your choice	10. Place another pancake on top of the cream or frosting layer and repeat the process until you’ve used all the pancakes.
Fresh berries for garnish (optional)	11. Finish the cake with a final layer of whipped cream or frosting and garnish with fresh berries if desired.
	12. Drizzle with maple syrup if you like and serve your Buttermilk Pancake Layer Cake as a unique and delicious dessert or brunch item. Enjoy!

This Buttermilk Pancake Layer Cake is a fun and tasty twist on traditional pancakes and is sure to impress your family and friends.

Red Velvet Pancakes with Coconut Syrup and Blueberries

Ingredients	Directions
2 cups all-purpose flour	1. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
1/4 cup unsweetened cocoa powder	2. In a separate bowl, whisk together the buttermilk, egg, red food coloring, and vanilla extract until well combined.
2 tablespoons granulated sugar	3. Pour the wet ingredients into the dry ingredients and stir until just combined.
2 teaspoons baking powder	4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
1 teaspoon baking soda	5. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes.
1/2 teaspoon salt	6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used.
2 cups buttermilk	7. While the pancakes are cooking, prepare the coconut syrup. In a saucepan, combine the coconut milk and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
1 large egg	8. Reduce heat to low and let the syrup simmer for about 5 minutes, or until it thickens slightly. Remove from heat and stir in the vanilla extract.
2 tablespoons red food coloring	9. Stack the red velvet pancakes on serving plates. Drizzle the warm coconut syrup over the pancakes.
1 teaspoon vanilla extract	10. Sprinkle fresh blueberries on top of the pancakes and syrup.
Unsalted butter or oil for cooking	11. Serve the Red Velvet Pancakes with Coconut Syrup and Blueberries immediately. Enjoy your colorful and flavorful breakfast!

These Red Velvet Pancakes with Coconut Syrup and Blueberries make for a vibrant and delicious morning treat.

Apple Cider Pancakes

Ingredients	Directions
1 cup all-purpose flour	1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2 tablespoons granulated sugar	2. In a separate bowl, combine the egg, apple cider, melted butter, and vanilla extract. Mix until well combined.
1 1/2 teaspoons baking powder	3. Pour the wet ingredients into the dry ingredients and stir until just combined.
1/2 teaspoon baking soda	4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
1/4 teaspoon salt	5. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes.
1/2 teaspoon ground cinnamon	6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used.
1/4 teaspoon ground nutmeg	7. While the pancakes are cooking, you can prepare a simple apple cider syrup. In a saucepan, combine the apple cider, sugar, and cinnamon.
1 large egg	8. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the syrup has thickened slightly.
1 cup apple cider	9. Stack the Apple Cider Pancakes on serving plates and drizzle the warm apple cider syrup over them.
2 tablespoons unsalted butter, melted	10. Optionally, top with whipped cream, sliced apples, or a sprinkle of powdered sugar.
1 teaspoon vanilla extract	11. Serve your Apple Cider Pancakes with a side of extra apple cider syrup. Enjoy the cozy flavors of fall!

These Apple Cider Pancakes with apple cider syrup are a perfect breakfast choice for a crisp autumn morning.

Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze

Ingredients	Directions
For the Cinnamon Swirl Filling:	For the Cinnamon Swirl Filling:
1/2 cup brown sugar	1. In a small mixing bowl, combine the brown sugar, cinnamon, and melted butter. Mix until well combined. Transfer the mixture into a plastic squeeze bottle or a piping bag.
2 tablespoons ground cinnamon	2. For the pancake batter, in a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2 tablespoons unsalted butter, melted	3. In a separate bowl, whisk together the sour cream, milk, egg, and vanilla extract until well combined.
	4. Pour the wet ingredients into the dry ingredients and stir until just combined.
For the Pancake Batter:	5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
1 cup all-purpose flour	6. Pour 1/4 cup portions of the pancake batter onto the skillet to form individual pancakes.
2 tablespoons granulated sugar	7. Squeeze a spiral of the cinnamon swirl filling onto the top of each pancake.
1 1/2 teaspoons baking powder	8. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used.
1/2 teaspoon baking soda	9. While the pancakes are cooking, prepare the maple coffee glaze. In a small saucepan, heat the maple syrup and instant coffee over low heat, stirring until the coffee dissolves. Remove from heat and set aside.
1/4 teaspoon salt	For the Maple Coffee Glaze:
1/2 cup sour cream	10. In a small mixing bowl, combine the powdered sugar and milk. Whisk until smooth.
1/2 cup milk	11. Add the maple coffee mixture to the powdered sugar mixture and whisk until well combined.
1 large egg	12. Stack the Sour Cream Cinnamon Roll Pancakes on serving plates.
1 teaspoon vanilla extract	13. Drizzle the warm maple coffee glaze over the pancakes.
For the Maple Coffee Glaze:	14. Optionally, sprinkle with chopped pecans or walnuts for added texture and flavor.
1/2 cup pure maple syrup	15. Serve your Sour Cream Cinnamon Roll Pancakes with a side of extra maple coffee glaze. Enjoy!
1 teaspoon instant coffee (optional)

These Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze are a decadent and indulgent breakfast treat that’s perfect for special occasions or when you want to impress your guests.

What is your unique experience and recipes?