Learn how easy it is to make amazingly light and fluffy homemade pancakes with these 8 Delicious Pancake recipes. Ditch the box mix and make the best weekend brunch, or breakfast, with just a few simple pantry ingredients!
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8 SWEET HOMEMADE PANCAKE BREAKFAST RECIPES
It’s Pancake Tuesday and today, we’re sharing 8 of our favorite pancake recipes for you.
If you follow us on Instagram, you’ll know that we love light and fluffy pancakes. They are our family’s all-time favorite Sunday morning breakfast treats.
Click on the links or scroll to the bottom to find all the pancake flavor recipes:
- Blueberry Lemon Pancakes
- Carrot Cake Pancakes
- Coconut Flour Pancakes
- Eggless Pancakes
- Fluffy Greek Yogurt Nutella Swirl Pancakes
- Keto Pancakes
- Keto Pumpkin Pancakes
- Low Carb Pancakes
- Peach Cobbler Pancakes
- Samoa Pancakes
Never made pancakes from scratch before? Boxed mixes like Bisquick and Aunt Jemima are convenient and all but with just a few simple tips and tricks, you can take your fluffy pancake skills to the next level!
These easy pancake recipes are so easy to make and require just a few simple ingredients. And the best part? They’re SO much better than a boxed mix using ingredients you probably already have in your pantry.
And what’s great about these fluffy pancake recipes is that there’s something for everyone which is perfect if you’re hosting a family brunch for Easter or Mother’s Day.
And who doesn’t love simple, no-fail recipes especially during the holidays. Say goodbye to the premixes and take your perfect pancake skills to the next level.
WHAT INGREDIENTS DO I NEED TO MAKE FLUFFY PANCAKES?
Most pancake batter recipes require:
Dry ingredients:
- flours: all purpose flour / whole wheat flour / white whole wheat flour / almond flour / spelt flour – you can use any of these flours as the base according to your preference or dietary restrictions
- leaveners: baking powder / baking soda – gives the pancakes a lift and makes them nice and fluffy
- fine sea salt – brings out the flavor and balances the sweetness from any added sugars
- optional sweeteners: granulated sugar, brown sugar, coconut sugar, monk fruit sweetener, SWERVE, erythritol, honey, agave, maple syrup
Wet ingredients
- eggs
- milk / buttermilk / almond milk / cashew milk / coconut milk
- oil / butter / ghee
Greek yogurt – this is my secret ingredient for making super fluffy pancakes. Have you ever noticed that many of the best pancake recipes call for buttermilk? Most people (including myself) do not have buttermilk at home so I like to add Greek yogurt for the fluffiest pancakes.
Additional spices flavorings:
- cinnamon
- nutmeg
- vanilla extract
- cocoa powder
Toppings
- maple syrup
- whipped cream
- coconut cream
- nut and seed butters: almond butter, peanut butter, cashew butter, tahini
- fresh fruit: strawberries, blueberries, blackberries, apples, peaches
- coconut chips, hemp seeds, chia seeds
- chocolate chips, cacao nibs, chopped nuts
HOW TO MAKE FLUFFY PANCAKES:
This is our go-to pancake recipe when we want to make the fluffiest pancakes. Start here and swap out or add what you love.
- Preheat a griddle or a large skillet on medium heat. Lightly grease with cooking spray.
In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a separate medium bowl, add the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk and whisk until combined. Slowly beat in eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix as this will result in flat / dense pancakes.
- Scoop 1/4 cup batter onto the preheated skillet. If the batter is too thick, gently flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- Serve with maple syrup and fresh fruit, if desired.
TIPS AND TRICKS TO COOK PERFECT PANCAKES:
Ever wondered why your pancakes are flat and how you can cook the best fluffiest pancakes? There are a number of reasons your pancakes turned out flat.
- CHECK THE FRESHNESS OF YOUR BAKING POWDER / BAKING SODA: If your baking powder or baking soda have gone stale, your pancakes will end up flat so be sure to check the dates.
- OVERMIXING: Once you have combined the dry and wet ingredients together – DO NOT overmix the batter. Overmixing causes flat and dense pancakes.
- ALLOW YOUR PANCAKE BATTER TO REST: We always like to let our batter rest at least a minute or two before cooking. This gives the the baking powder and baking soda a chance to activate which produces the perfect pancakes.
- GREASE YOUR PAN with non-stick spray or melted butter.
- USE A NON-STICK GRIDDLE OR PAN
- Leave enough room to flip the pancakes – DO NOT overcrowd your griddle or pan with too many pancakes at once.
- Use a 1/4 cup batter to produce the perfect-sized pancakes.
- HOW TO KNOW WHEN TO FLIP PANCAKES: Depending on the recipe, allow the pancakes to cook for at least a minute (more if it’s a gluten free or low carb pancake) or until you see bubbles forming in the middle before you flip them.
CAN YOU MAKE FLUFFY PANCAKES WITHOUT BUTTERMILK?
Absolutely! I don’t know about you, but we do not usually have buttermilk at our house so our favorite pancake recipe does not use buttermilk.
We like to use Greek yogurt which still makes perfectly fluffy pancakes.
CAN YOU MAKE PANCAKES AHEAD OF TIME? ARE PANCAKES FREEZER-FRIENDLY?
Yes! We ALWAYS make a big batch of pancakes and freeze the leftovers. That way, whenever my kids want pancakes for breakfast (even on a busy weekday morning) we can just grab one or two from the freezer and pop them in toaster to re-heat them.
CAN I USE GLUTEN FREE FLOUR INSTEAD OF ALL PURPOSE FLOUR?
CAN I MAKE PANCAKES IF I DON’T HAVE EGGS?
CAN I HAVE PANCAKES IF I’M ON A PALEO, LOW CARB OR KETO DIET?
These extra Fluffy Blueberry Lemon Pancakes will burst with blueberry and tangy lemon in every bite. If you're looking for a sweet start to your morning, this easy breakfast recipe will fulfill all of your cravings!
- 2 cups white whole wheat flour or all purpose flour
- 5 Tablespoons granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/4 cups Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 large eggs , lightly beaten
- 1-1/3 cups fresh or slightly thawed frozen blueberries coated with a 2 tablespoons of flour*
- Griddle
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, add the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk and whisk until smooth. Slowly beat in eggs until combined.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix as this will result in flat / less fluffy pancakes. Allow batter to rest while you preheat your griddle or pan.
Preheat a griddle or a large non-stick skillet on medium heat. Grease with non-stick cooking spray or melted butter.
Scoop 1/4 cup batter onto the preheated pan. If the batter is too thick, flatten pancakes with your spatula. Press fresh or frozen blueberries into the pancake batter. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- Serve with maple syrup and extra blueberries, if desired.
Recipe Video
These Keto Carrot Cake Pancakes are perfect for any spring breakfast or Easter brunch. They’re keto friendly and have all the classic flavors you love about the popular cake. Treat yourself to this super sweet pancake recipe!
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons granulated monkfruit sweetener , can also use erythritol OR SWERVE (if not paleo)
- 3/4 cup s superfine blanched almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/3 cup shredded carrots
- 2 tablespoons chopped pecans or walnuts , plus more for topping
- 2 tablespoons unsweetened shredded coconut , plus more for topping
- 1 tablespoon chopped raisins , optional
- coconut chips for serving , optional
In a large mixing bowl, whisk together the eggs, milk, apple cider vinegar and vanilla extract until smooth.
Add the monkfruit sweetener, almond flour, coconut flour, baking powder, cinnamon and salt. Mix until smooth and just combined.
Fold in carrots, nuts, coconut, and raisins, if using. Allow to sit while you heat up the griddle so the batter can thicken up.
Preheat a griddle or pan over medium-low heat. Grease with coconut oil or butter. Once the pan is hot, scoop about 1/4 cup batter onto preheated griddle. Cook undisturbed until bubbles form around the edges (about 2-4 minutes depending on your stove and the batter). Using a spatula, gently flip the pancake and cook for an additional 1-2 minutes. Transfer to plate and repeat with remaining batter.
- Serve with a dollop of coconut cream, shredded coconut or coconut chips and nuts, if desired.
Eggless Pancakes, made from scratch, are a delicious option for a vegan breakfast or brunch. These homemade pancakes cook up light and fluffy, and are perfectly complimented with fresh fruits.
- 2 cups all-purpose flour measured correctly - spoon and level method
- 4 teaspoons coconut sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 2/3 cups unsweetened almond milk or milk of your choice, plus more to thin out batter
- 2 tablespoons melted coconut oil or vegetable oil
- 1 tablespoon pure vanilla extract
- 2 tablespoons vegan butter, melted plus more for cooking (can substitute with regular butter)
- Blueberries Strawberries, Bananas, Whipped Cream and Maple Syrup
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and salt.
- Measure 1 2/3 cups of milk in a liquid measuring cup. Whisk in the oil, vanilla and melted butter.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Add more milk or water as needed to thin out pancake batter to preferred thickness. Set aside for 1-2 minutes for the baking powder to activate.
- Heat a griddle or frying pan at medium heat and grease with vegan butter or cooking spray.
- When the pan is hot enough, measure out and pour 1/3 cup of batter for each pancake. Once you see bubbles appear on the sides and a few on the front of the pancake, flip with a spatula.
- Cook for another minute or until golden brown. Transfer to a plate and repeat until all the batter is used up. Serve with maple syrup and fresh berries, if desired.
These Keto Pancakes are soft, fluffy and easily made for your next low carb breakfast or brunch. They are made with almond flour and coconut flour, and are completely grain free. If you're looking for allergy friendly pancakes, this is your go to recipe!
- 3 large eggs **for extra thick & fluffy pancakes, separate the egg whites & egg yolks
- 2 tablespoons almond butter OR any nut or seed butter
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 2-3 tablespoons granulated monk fruit sweetener , can also sub with coconut sugar for paleo)
- 1 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1.25 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- cooking spray or ghee , for griddle
- melted ghee, butter, chopped nuts, drippy almond butter, whipped coconut cream, sugar free syrup
In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined.
Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Top with sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
Separate the egg whites and egg yolks and whip the egg whites until stiff peaks.
In a large bowl, beat the egg yolks then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined. Fold in the egg whites.
Allow the batter to rest for 3-5 minutes & cook as directed above.
Recipe Video
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
Fluffy Greek Yogurt Nutella Swirl Pancakes
Extra fluffy Greek Yogurt Pancakes swirled with a Nutella filling, and topped with a cream cheese glaze, made on a griddle. These sweet, homemade pancakes make a special breakfast that your entire family will love.
- 2 cups white whole wheat flour can substitute with all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs lightly beaten
- 1-1/2 cups Greek yogurt
- 1/3 cup unsweetened almond milk can substitute with another milk of your choice
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup Nutella
- 4 tablespoons unsalted butter
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Preheat a griddle or a large skillet to medium heat and grease with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the Greek yogurt and maple syrup together. Stir in vanilla extract then milk and finally the beaten eggs slowly. Mix until well incorporated.
- Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
- In a small microwave-safe bowl, melt Nutella and butter together in 10-second increments, stirring in between until pourable consistency.
- Pour filling into a pastry bag with a small tip.
Scoop about 1/4 cup batter onto the skillet. When pancake has started to cook a little, swirl in the Nutella filling.
- When bubbles begin to appear on the surface, flip carefully with a spatula and cook for about 1 to 2 minutes more until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- In a medium, microwave-safe bowl, heat cream cheese, and butter until melted. Whisk together with powdered sugar and vanilla extract. Set aside.
- When ready to serve, spoon warmed glaze onto the top of each pancake.
You may have to keep reheating the Nutella filling in the microwave as you make the pancakes so it remains liquefied.
These Keto Pumpkin Pancakes are soft, thick, fluffy and perfect for any fall breakfast, Thanksgiving morning or weekend brunch. They're made with pumpkin, cinnamon, almond milk and coconut flour and are low carb, gluten free and paleo friendly.
- 2 large eggs
- 4 tablespoons canned organic pumpkin OR pure pumpkin puree NOT pumpkin pie filling
- 2 tablespoons cashew butter, almond butter OR nut or seed butter of your choice
- 2 tablespoons monk fruit sweetener or coconut sugar for paleo (you can add more if you prefer sweeter pancakes)
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 2/3 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- cooking spray or ghee , for griddle
- 1 egg white , whipped to stiff peaks
In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and monk fruit sweetener. Pour in the milk and vanilla and mix until smooth.
Add almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick.
(OPTIONAL STEP FOR THICKER & FLUFFIER PANCAKES: Whip up an egg white until stiff peaks form. Gently old into the pancake batter.)
Allow the batter to rest for 3-5 minutes.
Preheat griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free.
Coat griddle or pan with avocado or coconut oil cooking spray or ghee.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Serve or top with desired toppings: sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
Recipe Video
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
These Coconut Flour pancakes are soft, thick and fluffy and so easy to make in just one bowl. Made with low carb, keto, paleo, sugar-free, gluten-free and grain free ingredients. Serve with a batch of fresh berries, or other fruit, for the perfect breakfast or weekend brunch!
- 3 large eggs
- 2 tablespoons cashew butter OR nut or seed butter of your choice
- 1-2 teaspoons Lakanto sugar-free maple syrup OR pure maple syrup for paleo (can also use powdered monk fruit sweetener) - leave out if you prefer no sweeteners
- 1 teaspoon pure maple extract OR vanilla extract
- 1/4 cup coconut flour
- 1.5 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 tablespoon almond milk OR other dairy-free milk of your choice (plus more as needed to think out batter)
In a large bowl, use a whisk to beat the eggs for at least a minute, so they are light and fluffy. Beat in the cashew butter followed by the sweetener and maple extract. Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat a griddle or a large non-stick skillet over medium-low heat. Spray with avocado oil spray OR cooking spray of choice. Drop scant 1/4 cup sized batter in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 3-4 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched, about 2 more minutes.
Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
Are you craving dessert for breakfast? Fluffy pancakes filled with juicy peaches and a streusel topping is like having peach cobbler to start off your morning. These sweet pancakes are sure to be a hit among your kids!
- 1 cup whole wheat flour can substitute with all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 tsp baking soda
- 2 Tablespoons granulated sugar
- 3/4 cup Greek yogurt
- 6 Tablespoons Original Almond Breeze Almond Milk or your favorite milk
- 1 large egg lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 3/4 cup diced peaches fresh sweet peaches or drained canned peaches work best
- 1-2 peaches sliced for topping (fresh sweet peaches or drained canned peaches work best)
- 1/4 cup quick oats
- 3 Tablespoons whole wheat flour can substitute with all-purpose flour
- 1 1/2 tablespoons honey
- 3 Tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- Make the streusel - In a small saucepan over medium heat, combine all ingredients for the streusel topping. Stir continuously until streusel is golden brown and toasted and small pea-sized pieces are formed. Remove from heat and set aside.
- Preheat a griddle or a large skillet to medium heat and grease with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, beat the Greek yogurt, milk, then vanilla extract and finally the beaten egg slowly. Mix until well incorporated.
- Stir in wet ingredients into dry ingredients and mix until just combined. Be careful not to overmix or it will result in less fluffy pancakes.
- Scoop 1/4 cup batter onto the preheated skillet and cook for about 1-2 minutes or when bubbles appear on the surface. Flip carefully with a spatula and cook for another 1 minute or until lightly browned.
- Top pancake stacks with peach slices and streusel topping.
- Serve immediately with whipped cream and or syrup if desired.
*feel free to add more sugar if you want this sweeter. With the streusel topping and syrup, we thought the sweetness level was perfect for us
These Samoa Pancakes are made with layers of toasted coconut, melted chocolate and gooey caramel - all the flavors of the popular Girl Scout cookie. If you are craving dessert for breakfast, these sweet pancakes are a delicious choice!
- 2 cups almond flour Make sure to use superfine blanched almond flour and not almond meal! Almond flour is the main nut flour providing most of the bulk for the recipe. Measure the flour properly using the spoon and level method.
- 1 Tablespoon maple sugar If you don't have or can't find maple sugar, you can also swap with coconut sugar, which will make the pancakes slightly darker. You can also sub with monk fruit sweetener or maple syrup.
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/4 cups Coconut yogurt or Greek yogurt
- 1 teaspoon coconut extract
- 1/3 cup milk almond, coconut or cow's
- 2 large eggs lightly beaten
- 2 tablespoons almond butter or any nut or seed butter
- melted chocolate dairy-free or vegan chocolate
- caramel sauce keto-friendly / paleo friendly
- toasted unsweetened shredded coconut
- mini chocolate chips dairy-free/vegan
- Preheat a griddle or a large skillet to medium heat and lightly grease with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the Greek yogurt, coconut, and milk together. Slowly beat in eggs until well incorporated.
- Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
- Scoop about 1/4 cup batter onto the preheated skillet. If the batter is too thick, flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- When ready to serve, place one pancake on a plate and sprinkle with coconut, chocolate and a drizzle of caramel sauce. Top with another pancake and repeat toppings. Add the final layer of pancakes with toppings and sprinkle with chocolate chips. Serve warm and enjoy.
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