Best Pancake Recipes - Cooking Light

Buttermilk-Banana Pancakes with Pomegranate Syrup

Pancakes are one of America's tried and true favorite breakfast items, and our readers were certainly quick to let us know which of our recipes were of the highest caliber. These 12 varieties offer an array of takes on the pancake, from classic buttermilk and blueberry, to more unique fruit incorporations. Take note that many of them can be prepared in advance, frozen, then reheated and served later.

Our first recipe is a delightful combination of fruity flavors. The pairing of banana pancakes with pomegranate syrup is a healthy way to start your morning.

View Recipe: Buttermilk-Banana Pancakes with Pomegranate Syrup

Photo: Randy Mayor

Whole Wheat Buttermilk Pancakes

Made with whole wheat flour, these pancakes are fluffy yet filling, and can be whipped up in only 20 minutes.

View Recipe: Whole Wheat Buttermilk Pancakes

Photo: Becky Luigart-Stayner

Carrot Cake Pancakes

Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are a guilt-free breakfast pleasure. Top with some homemade honey butter or light pancake syrup.

View Recipe: Carrot Cake Pancakes

Photo: Becky Luigart-Stayner

Blueberry Pancakes

A time-honored pancake filler, blueberries not only add natural sweetness, but pack in antioxidants as well.

View Recipe: Blueberry Pancakes

Photo: Becky Luigart-Stayner

Coconut Pancakes with Orange-Mango Compote

The orange-mango compote is a delicious topping for pancakes, French toast, or oatmeal. It keeps well in the refrigerator for several days.

View Recipe: Coconut Pancakes with Orange-Mango Compote

Photo: John Autry

Oatmeal Pancakes

Oatmeal adds texture to a hearty, satisfying pancake. For even more flavor, top with your favorite fruit.

View Recipe: Oatmeal Pancakes

Photo: Becky Luigart-Stayner

Peanut Butter Pancakes

In this breakfast version of the PB&J, conventional chunky peanut butter works best. Serve with any kind of jam or fruit syrup.

View Recipe: Peanut Butter Pancakes

Photo: Becky Luigart-Stayner

Hearty Pancakes

This recipe combines whole wheat flour and farina with applesauce and raisins for a delightfully sweet and filling pancake.

View Recipe: Hearty Pancakes

Buttermilk Pancakes

You can't beat the original. We've lightened the buttermilk pancake so you can enjoy this favorite, guilt free. Make a big batch to freeze, then reheat and enjoy throughout the week. To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.

View Recipe: Buttermilk Pancakes

Sweet Potato and Pecan Flapjacks

Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.

View Recipe: Sweet Potato and Pecan Flapjacks

Photo: Randy Mayor

German Apple Pancake

The dramatic presentation of this German pancake—it puffs up gloriously—as well as the recipe's rich, custardlike texture make it a morning delight. Use any type of firm, tart apple such as Granny Smith, pippin, Northern Spy, or Sierra Beauty.

View Recipe: German Apple Pancake

Photo: Becky Luigart-Stayner

Oven-Puffed Pancake

The decadence of this cake makes for a lovely presentation, perfect for entertaining guests at brunch.

View Recipe: Oven-Puffed Pancake