All the Pancake Ideas You'll Ever Need for the Best Breakfast Ever

When my kids were small, Saturdays were "pancakes around the world" days. Every Saturday morning (or afternoons once they were teenagers), they'd awake to a new pancake from a foreign land, and they still talk about it to this day.

Practically every culture has some type of pancake, so you have plenty of pancake ideas so that your family isn't eating the same old (totally delicious) pancakes week after week. So whether you want a creative spin on a traditional pancake or you're looking to create a cultural breakfast experience, our fun pancake suggestions and recipes will give you lots of ideas.

Here's the truth: I don't know if these are actually Swedish, but my Swedish grandmother sold them to me as such when I was a kid. In truth, they're a lot like crepes, but my grandma swore up and down that they were Swedish. We filled these light pancakes with powdered sugar and topped them with either syrup or jam or, if we were feeling adventurous, freshly squeezed lemon juice.

Ingredients

• 3 eggs
• 1½ cups milk
• ¾ cup all-purpose flour
• Pinch salt
• 2 teaspoons sugar
• Unsalted butter

Instructions

1. Heat the oven to 200°F.
2. In blender, whir the eggs on high speed for 3 minutes.
3. Add the milk and continue blending for one minute more.
4. In a small bowl, whisk together the flour, sugar, and salt. 
5. Add to the blender and blend on high for one minute more.
6. In a medium-sized skillet, melt some butter on medium-high heat.
7. Add 2T to ¼ cup of the batter to the hot pan and swirl the pan to spread it in a thin layer over the surface of the pan.
8. Cook until the pancake bubbles, just a minute or two.
9. Flip and continue cooking on the other side for a minute more.
10. Roll the pancake and place it on an oven-safe plate. Put in the oven to keep warm.
11. Continue cooking, one pancake at a time.

Topping Ideas

Try topping and filling with one or more of these:

• Lingonberry jam
• Another type of jam
• Powdered sugar
• Maple syrup
• Honey
• Whipped cream
• Peanut butter, almond butter, or Nutella
• Warm fruit compote

I learned how to make Dutch babies in a high school cooking class a long time ago, and it has been a family favorite for years. It's so easy to make, and like with Swedish pancakes, your topping options are nearly endless as it works well for both sweet and savory toppings.

Ingredients

• 2 eggs
• ½ cups milk
• ½ cup all-purpose flour, sifted
• Pinch of salt
• Pinch of freshly grated nutmeg
• 2 tablespoons unsalted butter

Instructions

1. Preheat the oven to 475°F.
2. Put the butter in a cast-iron skillet and place it in the oven to melt the butter as you mix the ingredients.
3. In a blender, beat the eggs on high for two minutes.
4. Add the milk and beat for another 30 seconds.
5. Add the flour, salt, and nutmeg and pulse to mix.
6. Remove the melted butter from the oven and reduce the heat to 425°F.
7. Swirl the pan so the entire bottom is coated in butter.
8. Carefully pour in the batter, making sure it covers the entire bottom of the pan.
9. Return the pan to the oven. Bake until puffed and brown, 10-12 minutes.
10. Cut into wedges to serve.

Topping Ideas

My family loves these with sweet toppings, but you can go savory, too.

• Powdered sugar
• Maple syrup
• Berries
• Fruit compote
• Peaches cooked in brown sugar, butter, and bourbon
• Poached eggs and bacon
• Breakfast sausage and shredded parmesan
• Caramelized onions

Blueberry pancakes couldn't be easier. Simply mix up your favorite pancakes from scratch or from a mix, and as they cook, add blueberries to the uncooked side. To keep the blueberries from getting runny in the pancakes, toss them with a tablespoon of flour before adding them. Top with maple syrup.

Related: 3 Pancake Recipes That Are Flipping Fantastic

This is another puffy pancake that's one of my family favorites. And since it comes with the fruit topping built in, you don't need to add any other toppings (unless you want to). 

Ingredient

• ¼ cup unsalted butter
• 1 sweet-tart apple, peeled, cored, and sliced (try Pink Lady or Braeburn apples)
• ½ cup sugar, divided
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 4 eggs
• 2 tablespoons melted butter
• ½ cup all-purpose flour
•  ½ teaspoon baking powder
• Pinch of salt
• 1 cup milk
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 425°F.
2. In a large cast-iron skillet, heat the butter on medium-high until it melts.
3. While the butter melts, combine ¼ cup of the sugar with the cinnamon and nutmeg.
4. Sprinkle over the melted butter.
5. Arrange the apple slices in a single layer in the butter. Sprinkle the remaining sugar over the top.
6. Cook without stirring until the mixture bubbles.
7. While the apples cook, in a blender beat the eggs for 2 minutes. 
8. With the blender still running, add the melted butter, flour, baking powder, salt, milk, and vanilla.
9. Blend for one minute more, until well combined.
10. Pour over the apple mixture on the stove.
11. Move the pancake into the preheated oven. Cook for 15 minutes, then reduce the heat to 375°F.
12. Cook for 10 minutes more. Cut into wedges to serve.

These banana pancakes are so easy to make. You'll need super-ripe bananas (like the kind you use for banana bread). 

Ingredients

• 2 ripe bananas, peeled and mashed
• 4 eggs
• ½ cup flour (can be wheat or a gluten-free all-purpose flour)
• Butter or non-stick cooking spray

Instructions

1. Put the mashed banana in a mixing bowl and add the eggs.
2. Whisk until well combined.
3. Stir in the flour, folding until just combined.
4. Heat a nonstick skillet on medium heat and either melt butter in it or spray with cooking spray.
5. Working by ¼ cupsful, cook the pancakes in the melted butter, flipping when the top bubbles, 3-4 minutes. Cook in the second side for another 2-3 minutes.

We love a savory pancake for breakfast (or on breakfast-for-dinner nights), and this is perfect for harvest time when you have more zucchini than you know what to do with it.

Ingredients

• 2 cups grated zucchini
• 2 large eggs
• 2 tablespoons chopped green onions
• ½ cup flour
• ¼ cup grated parmesan cheese
• ½ teaspoon baking powder
• Pinch of salt
• Pinch of ground oregano
• Vegetable oil
• Sour cream or plain yogurt for topping

Instructions

1. In a mixing bowl, stir together the zucchini, eggs, and chopped green onions.
2. In a separate bowl, mix the flour, grated Parmesan cheese, baking powder, salt, and oregano.
3. Add the wet ingredients to the dry and mix until the dry ingredients are moistened.
4. Heat about a tablespoon of vegetable oil in a skillet. Drop batter by spoonfuls into the skillet and fry until golden. Flip and cook until golden on the other side.
5. Top with sour cream or yogurt.

As a bonafide potato fan (hello, hash browns), I love a potato pancake. These golden bites are the perfect savory breakfast, or they're yummy topped with applesauce and sour cream.

Ingredients

• 4 russet potatoes, peeled and grated
• 1 yellow onion, peeled and grated (squeeze out excess water for a crispier pancake)
• 1 egg, beaten
• ¼ cup all-purpose flour
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• Oil for frying

Instructions

1. In a large mixing bowl, combine the potatoes and onions.
2. Add the egg and mix well.
3. Stir in the flour, salt, and pepper.
4. In a large, nonstick skillet, heat the oil on medium-high. 
5. Add the potato mixture, ¼ cup at a time, flatting as you do.
6. Cook until golden brown on one side, about five minutes.
7. Flip and cook until the other side is golden brown.
8. Drain on paper towels before serving.

We have Japan to thank for these super fluffy pancakes that your whole family will devour.

Ingredients

• 4 tablespoons sifted cake flour
• Pinch of salt
• 2 eggs, separated
• 1 teaspoon lemon juice
• 2 tablespoons sugar
• ½ tablespoon cornstarch
• 1 tablespoon milk
• 1 teaspoon grated lemon zest
• Unsalted butter for cooking

Instructions

1. In a small bowl, whisk together the cake flour and salt. Set aside.
2. In a mixing bowl, add the egg whites and lemon juice. Use a whisk mixer to beat until bubbly.
3. Add half the sugar and beat until soft peaks form.
4. Add the remaining sugar and beat until stiff peaks form.
5. Beat in the cornstarch and egg yolks until smooth.
6. Gently fold in the flour and salt mixture until combined.
7. Stir in the milk and lemon zest.
8. Heat the butter in a nonstick skillet that has a lid on medium-high heat, spreading it around the pan. 
9. Using a large spoon or ice cream scoop, scoop mounds of the batter onto the skillet, cooking four pancakes at a time.
10. Add about 2 teaspoons of water to the pan (don't pour it on the pancakes) and cover the pan. Leave the lid in place and cook for 3 minutes.
11. Pile more batter on top of each pancake, add some more water to the pan, cover, and cook for four more minutes.
12. Gently flip the pancakes. Add more water and cook for another four minutes.
13. Once the sides feel firm but bouncy, the pancakes are done.

Eating keto? We wouldn't dare leave you out because everyone deserves pancakes! These gluten-free pancakes are low in carbs and friendly for a keto lifestyle. 

Ingredients

• 4 eggs, beaten
• 2 tablespoons melted butter or coconut oil
• ¼ cup milk (dairy or non-dairy)
• 1 teaspoon vanilla
• 1 tablespoon granulated sweetener (like Swerve)
• ¼ coconut flour
• 1 teaspoon baking powder
• Butter or coconut oil for cooking

Instructions

1. In a large bowl, whisk together the eggs, melted butter or coconut oil, milk, and vanilla.
2. In a small bowl, whisk together the coconut flour, baking powder, and sweetener.
3. Stir the dry ingredients into the wet. 
4. In a large nonstick skillet, heat the coconut oil or butter on medium-high to coat the pan.
5. Add the batter in quarter-cup sizes.
6. Cook until the pancakes bubble, and then flip. Cook until done, 3-4 minutes per side.

If you're all about those sweet, sweet carbs for breakfast, then you'll love some of these yummy sweet additions to the batter (except for the souffle pancakes, which may not rise to the heights you want if you add other stuff).

Sweet Stir-Ins 

Stir these right into your batter for a sweet pancake.

• Up to 2T of cocoa powder 
• A dash of vanilla
• A dash of almond extract
• 1 teaspoon of grated citrus zest
• 1 teaspoon of ground cinnamon
• Chocolate chips
• Berries
• Dried fruit
• Chopped nuts like macadamias or pecans
• A few drops of food coloring
• A few tablespoons of pumpkin puree

Sweet Toppings

Looking for something super sweet to top your pancakes? All of these are delicious.

• Chocolate syrup
• Ice cream syrup (like caramel, butterscotch, etc.)
• Jam or jelly
• Chutney
• Maple syrup
• Fruit syrup
• Rhubarb sauce
• Applesauce
• Peaches cooked in butter with brown sugar and a dash of bourbon
• Powdered sugar
• Fruit or berry compote
• Fresh fruit
• Fruit puree
• Nut butter
• Toasted coconut
• Chopped nuts
• Sliced bananas
• Honey
• Yogurt

Savory pancakes are so tasty. If you're looking to soup up your savory pancakes, you can top them with all sorts of yummy stuff.

• Caramelized onions
• Crumbled bacon
• Queso
• Marinara sauce (or another pasta sauce)
• Sour cream
• Alfredo sauce
• Cream cheese sauce
• Salsa
• Hot sauce
• Mushroom sautéed in butter
• Steamed or sautéed veggies
• Gravy
• Chili
• Shakshuka
• Poached or fried eggs
• Chopped, fresh basil

There's so much to love about pancakes, and we have just a few fun pancake recipes to get you started. So whether you're punching up your brunch or serving breakfast for dinner, we know your family will love these tasty pancake ideas.