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.
Made from whole grains, fruit, and one protein-packed egg, these single-serving pancakes are ready in less than 10 minutes. You’ll love how they resemble the custardy center bite of French toast; fluffy, eggy, and golden delicious.
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.
Toasted Coconut-Strawberry Pancakes
Diced strawberries are folded into a creamy coconut-milk batter in this delightful pancake, which gets topped with sugared strawberries and coconut flakes. Toasting the coconut brings out its nutty, caramel flavor, which perfectly complements the berry-dotted pancakes.
Flaxseed Buttermilk Pancakes
These pancakes are the perfect disguise for a breakfast with some nutritional heft thanks to the flaxseed meal, which also adds a nutty flavor. The tapioca flour and potato starch keep the texture light while the brown rice flour adds some whole grains and fiber.
Ginger, cinnamon, and allspice make a welcomed appearance in these golden cakes, and whole-grain corn flour gives them a cakier texture and added fiber. Serve with warmed apples and fresh cream for a comforting morning meal.
PB&J Stuffed Multigrain Pancakes
Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.
Peanut Butter and Banana Pancakes
With creamy peanut butter and chopped banana folded straight into the batter, these pancakes are a satisfying breakfast treat for kids and adults alike. Freeze extras to enjoy for multiple mornings.
Turn regular pancakes into something way more fun: Flip them inside out so they become a portable, handheld breakfast on the go with hot, gooey interior. Here we place a filling of brown sugar, toasted pine nuts, and cinnamon inside regular whole-wheat pancake batter. The results are irresistible: The brown sugar melts to a yummy molten syrup as the cakes cook.
Whole Wheat Buttermilk Pancakes
Made with whole wheat flour, these pancakes are fluffy yet filling, and can be whipped up in only 20 minutes.
Lemon-Poppy Seed Pancakes with Blueberry Compote
Make a double batch on the weekends, and freeze one batch for grab-and-go breakfasts during the week. To reheat, microwave at HIGH 1 minute, or pop in the toaster until hot. If you have to cook the pancakes in batches, wrap the cooked pancakes in a moist paper towel to prevent them from drying out while you finish the second batch.
Oatmeal adds texture to a hearty, satisfying pancake. For even more flavor, top with your favorite fruit.
2-Ingredient Sweet Potato Pancakes
Light, fluffy, and most importantly, 2 ingredients—these pancakes are absolutely to die for! The best part—they’re simple enough for weekdays, yet feel indulgent enough for weekend brunch (even though they’re not indulgent at all). Simply combine one roasted sweet potato with two eggs, and you have clean pancake batter ready to be cooked.
Sour-Cream Blueberry Pancakes
These tender blueberry pancakes are simple enough for weekday mornings yet tremendously crowd-pleasing for weekend entertaining. For maximum flavor and a burst of blueberry in every bite, use deep-blue, plump berries for mixing into the batter and sprinkling over top.
With a dusting of powdered sugar and a kick of tart cranberry, these pancakes are sure to be a welcomed surprise to your morning routine. The addition of oats not only adds fiber, it bulks up the batter for a hearty, nutty pancake. The best part? They’re as easy to make as they are to eat!
3-Ingredient Pumpkin Pancakes
A time-honored pancake filler, blueberries not only add natural sweetness, but pack in antioxidants as well.
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.
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.
This recipe combines whole wheat flour and farina with applesauce and raisins for a delightfully sweet and filling pancake.
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.
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.
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.
The decadence of this cake makes for a lovely presentation, perfect for entertaining guests at brunch.