12 homemade pancake recipes

Here are 12 recipes for sweet and savoury homemade pancakes, including the perfect buttermilk pancakes, gluten-free buckwheat pancakes and perennial favourite, blueberry pancakes. For a totally stress-free experience - if you’re cooking for a big group - place pancakes a wire rack over a baking sheet and keep them in the oven on a low heat until you’re ready to serve 'em up.

Best buttermilk pancakes

Ingredients

• 1/2 cup (125 mL) unsalted butter plus extra for cooking
• 2 cups (500 mL) buttermilk or 2 cups (500 mL) milk plus 2 tbsp (30 mL) lemon juice
• 2 cups (500 mL) all-purpose flour
• 1/4 cup (50 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) salt
• 2 eggs
• 2 tsp (10 mL) vanilla
• 2 peaches, unpeeled, thinly sliced (optional)
• 2 tbsp poppy seeds (optional)

Instructions

1. Melt butter in the microwave or on the stove. Set aside to cool. Measure out buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
2. In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
3. Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
4. Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don't press or they will become tough.
5. Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with maple syrup.

Mix it up
WHOLESOME- Sub whole-wheat flour for all-purpose. If batter is thick, add more milk 1 tbsp (15 mL) at a time, until it's pourable.
BERRY - Pour batter into pan, then sprinkle each pancake with 1 heaping tbsp (22 mL) of blueberries, then gently push in.
CHAI SPICED - Stir 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) ground ginger and 1/4 tsp (1 mL) ground cardamom (optional) into flour mixture before adding egg mixture.

Nutrition (per Serving)
protein 5 g, fat 12 g, carbohydrates 23 g, fibre 1 g, iron 1 mg, calcium 91 mg, sodium 411 mg, calories 219

Ricotta-oat-bran pancakes with maple-raspberry sauce

Preparation time: 15 minutes, Cooking time: 20 minutes, Makes: 4 Servings
Ingredients

• 2 cups frozen raspberries
• 2 tbsp maple syrup
• 1 cup whole-wheat flour
• 3/4 cup oat bran
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup light ricotta, drained
• 1 cup milk
• 1 tsp vanilla
• 5 tbsp safflower oil

These pancakes are packed with protein and nutritious oat bran. To top it off, drizzle with sweet raspberry sauce.

Instructions

1. Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
2. Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed. Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 4 tbsp oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
3. Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about 1/4 cup batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with raspberry sauce.

Nutrition (per Serving)
calories 528, protein 20 g, carbohydrates 63 g, fat 26 g, fibre 6 g, sodium 676 mg

Cinnamon-pumpkin pancakes

Quick to make, pancakes are the perfect breakfast meal. Try this recipe with our bacon surprise variation.

Who doesn't love pancakes? Quick to make, they're always a treat and offer endless flavour combinations! One of our favourites is cinnamon-pumpkin: For every cup of flour in your recipe, stir 2 tbsp pumpkin purée in with eggs and milk. Serve with warm cinnamon-spiked maple syrup.

Tips: Don't over-mix batter, and use a rubber spatula, not a whisk.

Bacon surprise: Lay strips of crispy bacon in pan. Pour plain pancake batter over bacon. Cook as usual. Serve with dark maple syrup.

Gluten-free buckwheat pancakes

Preparation time: 10 minutes, Cooking time: 15 minutes, Makes: 12 3 inch Pancakes

Ingredients

• 1/2 cup dark buckwheat flour
• 1/4 cup white-rice flour
• 1/4 cup yellow-corn flour
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 cup extra-smooth ricotta
• 3/4 cup milk or soy milk
• 2 tbsp vegetable oil
• 1 tsp vanilla

Instructions

1. Whisk flours with cornstarch, baking powder and salt in a large bowl. Whisk eggs with ricotta, milk, oil and vanilla in a medium bowl. Stir into flour mixture.
2. Heat a large non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. There should be room for 3 pancakes in the pan. Cook until bubbles form on the top, 1 to 2 min. Flip and cook until golden-brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with maple syrup and fruit.

Topping Tip: Try plain Greek yogurt, maple syrup, blueberries or peaches.

Nutrition (per Serving)
calories 121, protein 5 g, carbohydrates 11 g, fat 6 g, fibre 1 g, sodium 157 mg

Peach and poppyseed sour cream pancakes

Cooking time: 4 minutes Preparation time: 15 minutes Makes: 14 to 16 medium pancakes

Ingredients

• 4 small peaches
• 2 tbsp (30 mL) butter
• 2 cups (500 mL) all-purpose flour
• 1/4 cup (50 mL) granulated sugar
• 2 tbsp (30 mL) poppy seeds
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 2 eggs
• 1 1/2 cups (375 mL) milk
• 1 cup (250 mL) regular or light sour cream
• 1 tsp (5 mL) vanilla
• butter for cooking pancakes

The test kitchen voted this one of its favourite ways to use up a glut of juicy peaches - perfect for a lazy Sunday brunch on the porch or on the dock at the cottage. Bring on the java!

Instructions

1. Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until evenly mixed.
2. Melt about 1 tsp (5 mL) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peach wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup.

Nutrition (per Serving)
protein 4 g, fat 6.9 g, carbohydrates 19.2 g, fibre 1 g, iron 1 mg, calcium 88 mg, sodium 178 mg, calories 154

Asian flatbread

Preparation time: 10 minutes Makes: 4 Servings

Ingredients

• 2 cups all-purpose flour
• 8 g pkg quick-rise instant yeast
• 1 tbsp olive oil
• 3/4 tsp salt
• FOR FLATBREAD VARIATION - Green Onion:
• 1/2 cup chopped green onions
• 1 tbsp dark sesame oil

Serve these savoury pancakes instead of rice alongside a Chinese meal.
Instructions

1. Perfect Pizza Dough Recipe:
   Stir 2 tbsp flour with 1/2 cup warm water and yeast in a large bowl. Let stand until cloudy and bubbly, about 5 min. Stir in remaining flour, 1/2 cup more warm water, oil and salt. Stir until dough starts to come together. Transfer dough to a well-floured surface. Knead until dough is smooth, 2 to 3 min. Lightly spray same bowl with oil and return dough. Cover loosely with a kitchen towel and let rest for 1 hour. Dough should double in size.
2. Asian Flatbread Recipe:
   Green-Onion:
   Instead of olive oil, use dark sesame oil. Stir in 1/2 cup finely chopped green onions along with oil and salt. Divide green-onion dough into 8 portions. Form into balls. Roll each into an 8-in. circle. Heat a non-stick pan over medium-high. Add 1 tsp oil, then a pancake. Cook until bottom is golden, 1 to 2 min. Flip and cook about 2 more min. Repeat. Serve with Chinese or Indian dishes, or use as sandwich wraps.

Blueberry pancakes

Cooking time: 4 minutes, Preparation time: 15 minutes, Makes: 20 medium-size pancakes

Ingredients

• 1-1/2 cups ( 375 mL) whole-wheat flour
• 1 cup ( 250 mL) all-purpose flour
• 3 tsp ( 15 mL) baking powder
• 3/4 tsp ( 4 mL) salt
• 1/2 cup ( 125 mL) brown sugar
• 2 eggs
• 2 to 2-1/2 cups (500 to 625 mL) 1 or 2 percent milk
• 2 tsp ( 10 mL) finely grated lemon peel
• 1 tsp ( 5 mL) vanilla
• 2 tbsp ( 30 mL) melted butter or vegetable oil
• 2 to 2-1/2 cups (500 to 625 mL) fresh or frozen blueberries (see tip below)

When it's time to savour a relaxed breakfast, go for these deluxe pancakes. They're an easy way to capitalize on low-fat milk products, especially if you add a little skim-milk powder or serve with cinnamon-laced, low-fat cottage cheese. And the generous blueberries, plump with pectin, can help prevent urinary tract infections just like cranberries do.
Instructions

1. Measure flours, baking powder and salt into a large bowl. Stir with a fork until well blended. Crumble in sugar. Stir until mixed. Then push mixture to edges, making a well in centre. In another bowl, whisk eggs with 2 cups (500 mL) milk, lemon peel and vanilla. Pour into well and add butter. Stir just until evenly moistened. Stir in blueberries.
2. Heat a large frying pan set over medium heat until hot. Lightly butter, oil or coat pan with cooking spray. If batter is or becomes very thick or you wish thinner pancakes, stir in some or all of remaining milk.
3. Using a 1/4-cup (50-mL) measure and cooking 2 pancakes at once, pour batter into hot frying pan. (Save time by cooking in 2 pans simultaneously or on a griddle.) Cook until pancake surface is covered with bubbles and edges are no longer glossy, about 2 minutes.
4. Turn and cook other side until pancakes are well puffed and underside is golden, about another 2 minutes. Serve as soon as they come out of pan or keep warm, uncovered, in oven. Top with yogurt, maple syrup or for a substantial meal, with cinnamon-dusted, low-fat cottage cheese and berries.

Chatelaine tip
Use small wild blueberries for the best flavour and texture. Or cut large cultivated berries in half before adding. Frozen blueberries are best used without defrosting. To avoid berries colouring the batter purple, place frozen berries in a sieve and rinse under cold running water. Pat dry with a paper towel and use right away.

Nutrition (per Serving)
protein 3.4 g, fat 2.2 g, carbohydrates 20.2, g fibre 1.7 g, iron 0.9 mg, calcium 60 mg, sodium 158 mg, calories 111

Japanese bacon okonomiyaki

Preparation time: 10 minutes, Cooking time: 30 minutes, Makes: 4 Servings

Ingredients

• 1 cup all purpose flour
• 1 tsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp salt
• 6 eggs
• 397 g coleslaw mix, about 7 cups
• 2 green onions, chopped
• 5 strips bacon
• FOR SAUCE:
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1/3 cup mayonnaise
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350F. Stir flour with baking powder, sugar and salt in a bowl. Whisk eggs with 2 tbsp water in a large bowl. Whisk in flour mixture until just combined, then stir in coleslaw and onions.
2. Heat a large ovenproof frying pan over medium. Lay 5 bacon strips on the bottom of the pan and let cook just until crisp, 1 min. Flip bacon, then pour cabbage mixture overtop. Smooth to form a flat round. Cook 2 min, then transfer to oven.
3. Bake in centre of oven until sides are golden and egg mixture is set, 30 to 35 min. Run a spatula around the edges to loosen. Flip onto a plate, bacon-side up. Cut into 4 wedges.
4. Stir ketchup with Worcestershire and soy in a small bowl until combined. In another small bowl, stir mayo with lemon juice. Serve both sauces with pancake wedges.

What is it?
Okonomiyaki is a savoury Japanese pancake. Okonomi means "as you like." When you order it at a restaurant the raw vegetables are often brought to your table so you can cook it yourself.

Nutrition (per Serving)
calories 527, fat 35 g, carbohydrates 36 g, protein 17 g, sodium 988 mg

Sour-cream pancakes

Cooking time: 4 minutes, Preparation time: 15 minutes, Makes: 14 to 16 medium pancakes

Ingredients

• 2 tbsp (30 mL) butter
• 2 cups (500 mL) all-purpose flour
• 1/4 cup (50 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 2 eggs
• 1 1/2 cups (375 mL) milk
• 1 cup (250 mL) regular or light sour cream
• 1 tsp (5 mL) vanilla
• Butter for cooking pancakes
• Fresh blueberries & raspberries (optional)

These fluffy pancakes were the Test Kitchen's top choice in our round-up of favourite comfort foods from 10 top Canadian chefs.

Instructions

1. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.
2. Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 min. Turn and continue to cook until pancakes are golden, from 2 to 3 min.
3. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Nutrition (per Serving)
protein 3.6 g, fat 4.9 g, carbohydrates 17.1 g, sodium 164 mg, calories 128

Corn griddle cakes

Makes: 6 Servings

Ingredients

• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp chili powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/2 cup milk
• 1 tbsp butter, melted
• 1 tbsp honey
• 2 cups thawed frozen corn niblets
• 1 finely chopped green onion

Instructions

1. Whisk 1/2 cup cornmeal with 1/4 cup all-purpose flour, 1 tsp chili powder, 1/2 tsp baking powder and 1/2 tsp salt in a bowl. Whisk 1 egg with 1/2 cup milk, 1 tbsp melted butter and 1 tbsp honey in a bowl. Stir in 2 cups thawed, frozen corn niblets and 1 finely chopped green onion. Stir egg mixture into cornmeal mixture. Heat a large non-stick pan over medium. Lightly oil pan. Scoop portions of 2 tbsp each, 3 at a time, into pan. Cook until golden, about 1 min per side. Repeat with remaining batter.

Nutrition (per Serving)
calories 158, protein 5 g, carbohydrates 28 g, fat 4 g, fibre 3 g, sodium 255 mg

Harvest corn pancakes

Cooking time: 5 minutes, Preparation time: 10 minutes, Makes: 15 to 17 small pancakes

Ingredients

• 1/2 red pepper
• 2 green onions
• 1 1/2 cups (375 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) baking soda
• 3 eggs
• 1 1/2 cups (375 mL) buttermilk
• 2 cups (500 mL) fresh corn niblets or frozen corn niblets, thawed, or canned corn, drained
• 1/2 cup (125 mL) grated Asiago or Fontina cheese
• 2 1/2 tsp (12 mL) each butter and vegetable oil

Pancakes are wonderful for breakfast, but have you considered them for dinner? Skip the sugary syrup and load them with fresh fall fare instead. The tangy buttermilk base offsets the creaminess of the corn and the addition of red pepper and green onions gives a hit of colour. Enjoy them solo or pair them with smoky sausages or bacon and oven-dried tomatoes for a substantial dinner.

Instructions

1. Finely dice red pepper and thinly slice green onions. Set aside. In a large bowl, using a fork, stir flour with salt and baking soda. In another large bowl, whisk eggs with buttermilk. Pour wet ingredients over dry ingredients. Stir together with a fork and mix just until combined. Then, using a spatula, gently fold in pepper, onions, corn and cheese.
2. Heat 1/2 teaspoon (2 mL) each butter and oil in a large, wide frying pan, preferably non-stick, set over medium heat. When melted, pour or ladle in about 1/4 cup (50 mL) batter for one pancake. Using the back of a spoon or ladle, form batter into a small circle. Do not spread out too thinly. Add 1 or 2 more pancakes to pan. Cook until bubbles form on tops of cakes and edges start to brown, from 2 to 3 minutes. Using a wide spatula, flip pancakes over. Don't pat pancakes down with spatula while they cook. Cook until pancakes are puffy and undersides are golden, about 2 more minutes. Remove to a large plate and cover with foil to keep warm. Or keep warm in a 200F (100C) oven. Repeat until all of batter is used, adding butter and oil as needed. Great with roast chicken or pork.

Pancake perfection
If the edges of the pancakes brown before the centres are cooked, reduce heat to medium-low.

Nutrition (per Serving)
protein 4.2 g, fat 3.6 g, carbohydrates 13.9 g, fibre 1 g, iron 0.7 mg, calcium 58 mg, sodium 239 mg, calories 103

Banana oatmeal pancakes

Cooking time: 5 minutes, Preparation time: 10 minutes, Makes: 16 pancakes

Ingredients

• 1 cup (250 mL) large-flake oatmeal
• 1 cup (250 mL) all-purpose flour
• 1/4 cup (50 mL) brown sugar
• 1 tsp (5 mL) each baking powder and baking soda
• 1/4 tsp (1 mL) each salt and nutmeg
• 1 ripe banana
• 2 eggs
• 1 cup (250 mL) plain yogourt
• 1/2 cup (125 mL) milk
• 1/2 tsp (2 mL) vanilla
• 1/4 cup (50 mL) melted butter or vegetable oil

Quick to make, pancakes are surefire winners with all ages. We've snuck fruit, yogourt and oatmeal into our healthy version, which tastes as good as banana bread.

Instructions

1. In a large bowl, stir oatmeal with flour, sugar, baking powder, baking soda, salt and nutmeg. In another large bowl, mash banana with a fork. Then whisk in eggs and yogourt. Stir in milk and vanilla. Make a well in oatmeal mixture. Pour in banana mixture and stir until blended. Then stir in butter.
2. Generously coat a large frying pan with a little more butter and set over medium heat. When butter is bubbly, scoop about 1/4 cup (50 mL) batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Don't crowd pan. Cook until bubbles form on the top, 2 to 3 min. Then turn and cook until golden brown on each side, about 3 to 4 min more. Remove to a platter. Cover to keep warm. Repeat with remaining butter and batter. Yummy with maple syrup.

Nutrition (per Serving)
protein 4 g, fat 5 g, carbohydrates 17 g, fibre 1 g, calcium 53 mg, sodium 176, mg calories 120

More from Chatelaine:

30 days of one pot meals
Upside down pineapple and cherry cake
Maple walnut icebox cookies
Lemon drop icebox cookies
Chatelaine's 2012 holiday cookie collection!

Connect with Chatelaine:

• Find us on Facebook!
• Follow us on Twitter!
• Subscribe to our newsletters!
• Become a part of the Chatelaine community!