Top 4 Best Pancake Recipes

I am a breakfast person, like most other people are. I enjoy a classic hearty dish with bacon, eggs, and sausage. Sometime, I like to mix it up a bit. So I will searched the web for recipes that tickle my fancy. The other day I was in the mood for pancakes. So I looked up different pancake recipes, and quite a few different recipes. So I boiled it down to 4 recipes. Recipes that I have tried and tested myself. Here’s the top 4 pancake recipes according to me.


S’mores Pancakes


  • 1 cup of flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbls sugar
  • 2 Tbls canola oil
  • 1 1/2 cup low fat buttermilk
  • 1/3 cup mini chocolate chips
  • 1/3 cup mini marshmallows
  • 1 sheet graham crackers, crushed


  • Hot Fudge Sauce or Nutella
  • Mini marshmallows
  • Graham Cracker crumbs


The Instructions are really simple. Here they are:

  1. Preheat griddle or large non-stick skillet to medium heat.
  2. In a large bowl stir together flour, baking soda, salt, sugar, marshmallows, chocolate chips, and graham cracker crumbs. Add canola oil and buttermilk. Stir until combined.
  3. Using 1/4 cup measuring cup, pour batter into preheated pan. Cook until the edges are starting to set, and bubbles are forming on the surface. Flip, and cook for an additional 2 minutes.
  4. Best served warm with desired toppings

The whole process should take about 20 minutes or so. That’s including the prep time.

Chicken and Corn Pancakes

  • 1 3/4 c. yellow cornmeal, spooned and leveled
  • 1 1/2 c. all-purpose flour, spooned and leveled
  • 4 tsp. sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. Kosher salt
  • 2 1/4 c. Buttermilk
  • 3 large eggs
  • 1/4 c. Buttermilk
  • 3 large eggs
  • 1/4 c. unsalted butter, melted, plus more for griddle


Crispy Chicken Fingers:

  • 2 1/2 c. all-purpose flour, spooned and leveled
  • 3 3/4 tsp. baking powder
  • 1 1/2 tsp. onion powder
  • 1/2 tsp. cayenne pepper
  • 2 tsp. Kosher salt
  • 1 tsp. Freshly ground black pepper
  • 1 1/2 c. Buttermilk
  • 1 1/2 lb. chicken tenderloins
  • 6 to 9 c. canola oil

Spicy Syrup:

  • 1 c. pure maple syrup
  • 1 tsp. Tabasco hot sauce
  • 1/2 tsp. Freshly ground black pepper
  • 1/4 tsp. Kosher salt



  1. Make the Pancakes: Whisk together cornmeal, flour, sugar, baking powder, bakingflour mixture; dip in buttermilk mixture and toss again in flour mixture. Let coated chicken stand in flour mixture for 10 minutes.
  2.  soda, and salt in a bowl. Stir together buttermilk, eggs, and butter in a separate bowl. Stir buttermilk mixture into cornmeal mixture until just blended and smooth.
  3. Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ⅓ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
  4. Make the Crispy Chicken Fingers: Whisk together flour, baking powder, onion powder, cayenne, salt, and black pepper in a bowl. Whisk together buttermilk and eggs in a separate bowl. Toss chicken, one piece at a time, in
  5. Set a wire rack over a baking sheet lined with paper towels. Pour 1 ½ inches oil in a deep skillet or Dutch oven. Clip an oil thermometer onto the pan and heat over medium-high to 360°F. Fry chicken, in batches and turning occasionally, until golden brown and internal temperature reaches 165°F, 5 to 6 minutes. Transfer to prepared rack; season with salt. Keep warm in a 175°F oven up to 30 minutes.
  6. Make the Spicy Syrup: Stir together maple syrup, Tabasco, black pepper, and salt in a microwave-safe bowl. Microwave on high until hot, 1 minute. Let stand 5 minutes. Makes 1 cup.


Peanut Butter Cup Pancakes




  • 1 cup flour
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cup buttermilk
  • 1 egg, beaten
  • 1/3 cup creamy peanut butter
  • ½ cup mini chocolate peanut butter cups, chopped into small pieces


  • chocolate syrup, for serving
  • whipped cream, for serving



  1. Heat a large skillet or griddle over medium heat.
  2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In a small bowl, whisk together the buttermilk, egg, and peanut butter.
  4. Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
  5. Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan. The batter is very thick and will need spread a bit with the back of a spoon, spatula, or your ¼ cup measuring cup. Sprinkle immediately with a few pieces of chopped peanut butter cups. Use a spoon to spread a bit of the batter over the candy pieces. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
  6. Top with whipped cream, chocolate syrup, and more candy pieces.


Apple Pie Pancakes


  • 1 1/2 cups all-purpose flour
  • tablespoons granulated sugar
  • tablespoon baking powder
  • 1/2 teaspoon apple pie spice or ground cinnamon
  • 1/4 teaspoon salt
  • eggs, lightly beaten
  • cup apple juice or 1/2 cup apple juice and 1/2 cup milk
  • tablespoons butter, melted, or cooking oil
  • teaspoons vanilla
  • 1/4 cup snipped dried apple or 1/2 cup chopped fresh apple
  • Nonstick cooking spray
  • Powdered sugar (optional)
  • Pure maple syrup
  • Coarsely chopped walnuts or pecans, toasted (optional)



  1. In a bowl, stir together flour, sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
  2. In a small bowl, use a fork to combine eggs, apple juice, melted butter and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in apple.
  3. For each maple-leaf shaped pancake: Lightly coat the inside of a 3- to 4-inch metal maple leaf-shaped cookie cutter* or desired-shape pancake ring or metal cookie cutter* with nonstick cooking spray. Place the ring on the hot, lightly greased griddle to preheat for 2 to 3 minutes. Carefully spoon the batter into the ring or cutter, filling about 1/3 full (use a table knife to spread batter to all edges). Cook over medium heat about 2 minutes or until sides appear dry and start to pull away from ring or cutter. Carefully lift off ring with the handle or carefully lift cookie cutter with tongs. (Use the tip of a table knife to push pancake from ring or cutter, if necessary.) Turn pancake and continue to cook as directed. Re-coat ring or cutter with cooking spray as needed and preheat before adding more batter.
  4. For each standard-size pancake: Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
  5. Serve warm. If you like, lightly sprinkle pancakes with powdered sugar. Top with maple syrup and, if you like, toasted walnuts. Makes about 30 maple-leaf size pancakes or 10 to 12 standard-size pancakes.



  • 1/2 cup non-dairy milk (I used SILK coconut)
  • 1/2 cup flour (I used 1/4 whole wheat, 1/4 all purpose)*
  • 1.5 teaspoons baking powder
  • scant ¼ cup dark chocolate cocoa powder (or regular)*
  • pinch of salt
  • 1 Tablespoon sugar (or other sweetener)
  • 1 Tablespoon oil (I used canola)
  • 1/2 teaspoon vanilla
  • 1.5 cups unsweetened coconut flake
  • 1/4 teaspoon vanilla extract
  • 2-3 Tablespoons coconut milk (or other non-dairy milk)*
  • 2-3 Tablespoons powdered sugar (optional)


  1. FROSTING – Using a food processor, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it’s mixing)
  2. Once creamy, add vanilla and powdered sugar and mix again.
  3. While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
  4. BATTER – Heat a skillet over medium-low heat.
  5. Mix milk, oil and vanilla in a small bowl and set aside.
  6. Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
  7. Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it’s too thick.
  8. Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
  9. Repeat on the other side, remove from the pan.
  10. Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.



So go and pick one of these and try it out. Or try all of them if you want. Just make sure your gym membership is still valid. Thanks again ladies for reading my posts. It means the world to be. See you next time!