Fluffy, easy and irresistible! These 9 delicious pancake recipes are perfect for any time — from the classic buttermilk stack to bakery-style red velvet and protein-packed mornings. Grab your griddle and let us flip!
9 Recipes
Fluffy + Easy
Irresistible
Perfect for Any Time
Fluffy + Easy
Irresistible
Perfect for Any Time
Pick Your Pancakes
- Classic Pancakes
- Blueberry Pancakes
- Chocolate Pancakes
- Banana Pancakes
- Red Velvet Pancakes
- Oatmeal Pancakes
- Lemon Ricotta Pancakes
- Pumpkin Pancakes
- Protein Pancakes
1
Classic Pancakes
The Original Favorite
You need: 1 cup flour, 1 tbsp sugar, 1 tbsp baking powder, 1 cup milk, 1 egg
1
Mix the dry ingredients. Whisk 1 cup flour, 1 tablespoon sugar and 1 tablespoon baking powder in a large bowl until evenly combined. Breaking up any lumps now means a smoother batter later.
2
Add the wet ingredients. Whisk 1 cup milk and 1 egg in a separate bowl, then pour into the dry ingredients and stir just until combined. A few small lumps are fine — overmixing is what makes pancakes tough.
3
Cook. Heat a buttered griddle or skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook 1-2 minutes more until golden.
4
Serve. Stack them high with a pat of melting butter and warm maple syrup. The original favorite!
Kitchen Tip: Do not overmix the batter — a few lumps are fine and they are the secret to fluffy pancakes.
2
Blueberry Pancakes
Bursting with Berries
You need: 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder, 1 cup buttermilk, 1 egg, 1 cup blueberries
1
Mix the batter. Whisk 1 cup flour, 2 tablespoons sugar and 1 tablespoon baking powder in a large bowl. In another bowl, whisk 1 cup buttermilk and 1 egg, then stir into the dry ingredients just until combined.
2
Fold in the blueberries. Gently fold in 1 cup of blueberries with a spatula. Tossing the berries in a spoonful of flour first keeps them from sinking to the bottom of the batter.
3
Cook. Cook on a buttered griddle over medium heat, 1/4 cup of batter per pancake. Flip when bubbles form on the surface, about 2-3 minutes per side, until golden with jammy berries peeking through.
4
Serve. Serve with extra fresh blueberries and warm maple syrup. Bursting with berries!
Kitchen Tip: Toss the blueberries in a spoonful of flour first so they stay suspended in the batter instead of sinking.
3
Chocolate Pancakes
For Chocolate Lovers
You need: 1 cup flour, 1/4 cup cocoa powder, 2 tbsp sugar, 1 tbsp baking powder, 1/2 cup milk, 1 egg, 1/2 cup chocolate chips
1
Mix the dry ingredients. Whisk 1 cup flour, 1/4 cup cocoa powder, 2 tablespoons sugar and 1 tablespoon baking powder in a large bowl until no cocoa lumps remain.
2
Add wet and chocolate chips. Whisk in 1/2 cup milk and 1 egg just until combined, then fold in 1/2 cup chocolate chips. The batter will be thick and rich.
3
Cook. Cook on a buttered griddle over medium heat — not higher, since chocolate burns faster than plain batter. Flip when bubbles form, about 2-3 minutes per side.
4
Serve. Stack with a drizzle of chocolate sauce and extra chocolate chips. For chocolate lovers!
Kitchen Tip: Keep the heat at medium — cocoa and chocolate chips scorch quickly on high heat.
4
Banana Pancakes
Naturally Sweet
You need: 1 cup flour, 2 ripe bananas (mashed), 1/2 cup milk, 1 egg, 1 tsp cinnamon, 1 tbsp baking powder
1
Mash the bananas. Mash 2 ripe bananas in a large bowl until mostly smooth — a few small chunks are fine and add lovely texture.
2
Mix the batter. Whisk in 1/2 cup milk, 1 egg and 1 teaspoon cinnamon, then stir in 1 cup flour and 1 tablespoon baking powder just until combined.
3
Cook. Cook 1/4 cup scoops on a buttered griddle over medium heat. Flip when bubbles form, about 2-3 minutes per side, until golden.
4
Serve. Top with banana slices and a drizzle of honey. Naturally sweet!
Kitchen Tip: The riper the bananas, the sweeter and fluffier the pancakes — brown-spotted bananas are perfect.
5
Red Velvet Pancakes
Bakery-Style Treat
You need: 1 cup flour, 2 tbsp cocoa powder, 1 tbsp baking powder, 3/4 cup buttermilk, 1 egg, 1 tsp red food coloring
1
Mix the dry ingredients. Whisk 1 cup flour, 2 tablespoons cocoa powder and 1 tablespoon baking powder in a large bowl.
2
Add the color. Whisk 3/4 cup buttermilk, 1 egg and 1 teaspoon red food coloring in a separate bowl, then stir into the dry ingredients just until combined. Add the coloring gradually for the perfect red.
3
Cook. Cook on a buttered griddle over medium heat, flipping when bubbles form, about 2-3 minutes per side.
4
Serve. Top with a dollop of cream cheese frosting and fresh berries. Bakery-style treat!
Kitchen Tip: A little food coloring goes a long way — add it gradually until you get that perfect red velvet hue.
6
Oatmeal Pancakes
Hearty & Wholesome
You need: 1 cup oats, 1/2 cup flour, 1 tbsp baking powder, 1 cup milk, 1 egg, 1 tbsp honey
1
Soak the oats. Combine 1 cup oats with 1 cup milk in a large bowl and rest for 10 minutes. This softens the oats so the pancakes turn out tender instead of chewy.
2
Mix the batter. Stir in 1/2 cup flour, 1 tablespoon baking powder, 1 egg and 1 tablespoon honey just until combined.
3
Cook. Cook 1/4 cup scoops on a buttered griddle over medium heat. Flip when bubbles form, about 2-3 minutes per side, until golden.
4
Serve. Top with fresh berries and an extra drizzle of honey. Hearty and wholesome!
Kitchen Tip: Do not skip the 10-minute oat soak — it is what makes these pancakes tender instead of gritty.
7
Lemon Ricotta Pancakes
Light & Citrusy
You need: 1 cup flour, 1/2 cup ricotta cheese, 2 tbsp sugar, 2 eggs, 1 tbsp lemon juice, 1 tbsp baking powder
1
Mix the batter. Whisk 1/2 cup ricotta, 2 eggs, 2 tablespoons sugar and 1 tablespoon lemon juice in a large bowl until smooth. Fold in 1 cup flour and 1 tablespoon baking powder just until combined, then rest the batter for 5 minutes.
2
Heat the griddle. Heat a buttered griddle over medium-low heat — ricotta pancakes are delicate and do best a touch lower and slower.
3
Cook. Pour 1/4 cup scoops and cook gently, flipping carefully when bubbles form, about 2-3 minutes per side, until pale golden and puffy.
4
Serve. Dust with powdered sugar, add lemon zest and fresh berries. Light and citrusy!
Kitchen Tip: Cook these a touch lower and slower — the ricotta makes them extra delicate and they brown fast.
8
Pumpkin Pancakes
Fall in Every Bite
You need: 1 cup flour, 1/2 cup pumpkin puree, 1/2 cup milk, 1 egg, 1 tsp pumpkin spice, 1 tbsp baking powder
1
Mix the batter. Whisk 1/2 cup pumpkin puree, 1/2 cup milk, 1 egg and 1 teaspoon pumpkin spice in a large bowl until smooth. Stir in 1 cup flour and 1 tablespoon baking powder just until combined.
2
Cook. Cook 1/4 cup scoops on a buttered griddle over medium heat. Flip when bubbles form, about 2-3 minutes per side, until golden.
3
Serve. Top with a dollop of whipped cream and a dusting of pumpkin spice. Fall in every bite!
Kitchen Tip: Do not overcook — the pumpkin keeps these moist, but too long on the griddle dries them out.
9
Protein Pancakes
Fuel Your Morning
You need: 1/2 cup oats, 1/2 cup cottage cheese, 2 eggs, 1 scoop protein powder, 1/2 tsp vanilla
1
Blend the batter. Blend 1/2 cup oats, 1/2 cup cottage cheese, 2 eggs, 1 scoop of protein powder and 1/2 teaspoon vanilla in a blender until completely smooth. Rest for 5 minutes so the batter thickens.
2
Cook small. Pour small 2-3 tablespoon scoops onto a buttered griddle over medium heat — protein batter is delicate and flips easiest as silver-dollar pancakes.
3
Flip with care. Flip when bubbles form and the edges look set, about 2 minutes per side, until golden.
4
Serve. Top with Greek yogurt and fresh berries. Fuel your morning!
Kitchen Tip: Keep them small — protein batter spreads less and flips much easier as silver-dollar pancakes.
Pancake Tips
- Use fresh ingredients. Fresh baking powder and fresh eggs make the fluffiest pancakes — check the date on that baking powder tin.
- Do not overmix the batter. Stir just until combined; a few lumps are fine and they keep pancakes tender.
- Cook on medium heat. Too hot and the outside burns before the inside cooks; too cool and they turn pale and dense.
- Flip when bubbles form. Bubbles on the surface and set edges mean it is time — one confident flip is all you need.
- Keep them warm. Hold finished pancakes on a warm plate in a low oven while you cook the rest of the batch.
Frequently Asked Questions
Why are my pancakes flat instead of fluffy?
Usually old baking powder or overmixed batter. Check your baking powder is fresh and stir the batter just until combined.
Can I make the batter ahead of time?
It is best mixed fresh, but you can refrigerate batter for up to 24 hours. Stir gently before cooking — the pancakes may be slightly less fluffy.
How do I keep pancakes warm for a crowd?
Keep them in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Can I freeze leftover pancakes?
Yes — cool completely, stack with parchment between each, and freeze for up to 2 months. Reheat in the toaster.
What is the best pan for pancakes?
A heavy nonstick skillet or a well-seasoned griddle over medium heat gives the most even golden browning.
Fluffy • Easy • Irresistible! Perfect for any time.