All Women's Talk

7 Perfect Pancake Recipes ...

By Jenny

I never liked pancakes as a kid or even a young adult, but in the past year or so I’ve become a pancake addict, experimenting with different pancake recipes and force feeding them to my pancake-hating husband. I have never liked maple syrup so on the rare occasions that I ate pancakes, or whenever I ate waffles, I slathered them with peanut butter. Not the healthiest choice in the world. So I've been trying out new pancake recipes to find an alternative to my peanut butter topping. These are my favorite 7 and I think you should try them! All of these are based on the assumption that you are using a pancake mix, but feel free to make them from scratch; they’re much better that way!

1 Banana Walnut

Banana WalnutThese are my number one favorite of all these pancake recipes. Well, perhaps I do like the chocolaty ones better, but these are actually semi-healthy so I make these more often than all of the others. Trust me, they are delicious!

Prepared Pancake Mix
1 Tbs Butter
½ Cup Chopped Walnuts
¼ Cup Brown Sugar
1 Banana

Smash the banana and stir it into the pancake batter using a whisk.

In a small sauté pan, use the butter and brown sugar to caramelize the walnuts.

Heat a non-stick pan over medium heat until a splash of water sizzles.

Use a ladle to scoop the batter into the pan.

Sprinkle the top with the caramelized walnuts.

When the sides of the pancake have firmed up, flip it over and cook on the other side for 1-2 minutes.

Makes 6 large pancakes

Top with an additional sliced banana and caramel syrup.


2 German Chocolate

German ChocolateI’m not going to lie, this one takes a bit of work, but believe me when I say it is the most incredible breakfast you will ever eat! If there was a healthy version of this, I would eat it for breakfast, lunch and dinner every day of my life! Try it at least once, you won’t regret it.


2/3 Cup Chopped Pecans
2/3 Cup Sweetened Flaked Coconut
1 (5-oz.) Can Evaporated Milk
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter, melted
2 Egg Yolks, lightly beaten
1/2 Tsp Vanilla Extract

Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted, stirring halfway through.

Cook evaporated milk, brown sugar, butter and egg yolks in a heavy 2-qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove from heat, and stir in vanilla, pecans, and coconut.

Set Aside.

Prepared Pancake Batter
½ Cup Cocoa Powder (I use Nesquik)

Mix the cocoa powder into the pancake batter.

Use a ladle to scoop the batter into a preheated pan.

Once the sides are firm, flip the pancake.

Cook for an additional 1-2 minutes and remove to a plate.

Between each pancake, spread a layer of filling.

Top your stack with some extra filling and some coconut flakes.

Makes 8 Pancakes


3 Chocolate and Oreos

Chocolate and OreosGod, I love Oreos! I can’t believe it has taken me this long to incorporate them into my breakfast food! These pancakes are yummy even without the filling, but let me tell you, the filling is incredibly sweet and delicious! It’s also simple to make, so it’s worth a shot, at least once!


3/4 c. confectioner’s sugar
2 tbsp. milk
1/4 c. Oreos, crushed

Mix the confectioner’s sugar and milk together until it’s creamy.

Stir in cookies.

Prepared Pancake Batter
1 Tbsp Hershey’s Special Dark Cocoa or Dutch Cocoa
1 Cup Crushed Oreos

Stir the cocoa and Oreos into the pancake batter and ladle it into a preheated pan.

Once the sides firm up, flip the pancake and cook an additional 1-2 minutes.

Remove to a plate and spread filling between each pancake layer.

Top with extra filling and an Oreo!

Makes 6 Pancakes


4 Lemon Blueberry

Lemon BlueberryNothing wakes me up in the morning like a fruity concoction! These blueberry pancakes topped with lemon curd give you a fresh zing early in the morning. They are also much lighter than any of the other pancakes on this list, so if you’re trying to keep it light, go with these.


¾ Cup Fresh Lemon Juice
1 Tbs Grated Lemon Zest
¾ Cup Sugar
3 Eggs
½ Cup Unsalted Butter, cubed

In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.

Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Remove from heat.

The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.

Prepared Batter
1-2 Cups Blueberries

Mix the blueberries into the batter.

Use a ladle to scoop the batter into a preheated pan.

Once the sides are firm, flip the pancake

Cook an additional 1-2 minutes then remove to a plate.

Top your stack of flapjacks with lemon curd topping.

Makes 8-10 Pancakes


5 Cranberry White Chocolate

Cranberry White ChocolateI’m a huge fan of Cranberry and White Chocolate cookies, so of course I think these pancakes are phenomenal! These delectable delights have the perfect mixture of tart berries and sweet white chocolate that I find absolutely addicting.

Prepared Pancake Batter
1-2 Cups Cranberries
½ Cup White Chocolate Chips

Ladle the batter into a preheated pan.

Immediately top with a sprinkling of cranberries and white chocolate chips.

When the sides firm up, flip the pancake.

Cook an additional 1-2 minutes and remove to a plate.

I like to melt some extra white chocolate and a table spoon of butter in the microwave and top my pancakes with that.

Makes 8 Pancakes


6 Pineapple Upside down Pancakes

Pineapple Upside down PancakesPineapple is my favorite fruit and I had to really dig to find a recipe for pineapple pancakes. When I found this one I was thrilled! These pancakes taste so tropical and sweet I just can’t get enough of them. The addition of the rum tickles my taste buds as well!

Prepared Pancake Batter
1 Tbsp Unsalted Butter
1 Cinnamon Stick, broken in half
1 Can Pineapple Slices
3/4 Cup Dark Rum
1/4 cup (packed) dark brown sugar

Melt butter with cinnamon stick in a large heavy skillet over medium heat.

Cook until butter begins to brown (about 2 minutes).

Add pineapple slices; cook until light golden brown, 4-5 minutes per side.

Remove skillet from heat; add rum and brown sugar.

Cook over medium-high heat until juices are thick and syrupy.

Transfer pineapple to a plate to cool.

Set syrup aside.

Scoop pancake batter into prepared pan.

Immediately top with 1 Pineapple Slice.

When sides harden, flip the pancake over.

Cook an additional 1-2 minutes and remove to a plate.

Top with the pineapple syrup.

Makes 8-10 Pancakes

**Source: **

7 Chocolate Covered Strawberries

Chocolate Covered StrawberriesIs your mouth watering just from looking at that picture? I know mine is! Sweet strawberries and decadent chocolate might just be my dream breakfast! Don’t worry; it is every bit as delicious as it looks. Make extra because you won’t be able to stop eating them.


Strawberry Syrup:
1 Tsp Corn Starch
2 Tbsp Lemon Juice
2 Tbsp Orange Juice
1 Lb strawberries, hulled and sliced
1/2 Cup honey

Whisk corn starch into lemon and orange juices and let sit a couple of minutes.

Whisk juice mixture into honey.

Place strawberries and juice mixture in a heavy-bottomed pan and, over medium heat, cook until thickened, stirring occasionally for about 15 minutes.

Set Aside.

Prepared Pancake Batter
1/3 Cup Cocoa Powder
¼ Cup Sugar

Mix the sugars into the pancake batter.

Scoop the batter into a prepared pan.

When sides harden, flip the pancake over.

Cook an additional 1-2 minutes and remove to a plate.

Top with Strawberries, Strawberry Syrup (and chocolate syrup if you wish) as well as whipped cream.

Makes 8 Pancakes


If you have the same frequent pancake cravings that I do, you’ll definitely want to try every single one of these decadent breakfast treats. You could use all of these recipes to top your waffles as well! Which one of these pancake treats will you be trying first?

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