Top 10 Trending Pancake Recipes on Pinterest Right Now

Written by Clara Bennett in Breakfast

You could eat a stack of these every day and never get bored. You’ll find classics like pillowy buttermilk and chocolate chip beside inventive twists—Japanese soufflé, sweet potato with maple butter, lemon‑poppy, and a silky blueberry‑ricotta—each plated to look like art. Picture golden edges, syrup gloss, and a scatter of berries; stick around and you’ll want to try at least three of them this weekend.

Classic Fluffy Buttermilk Pancakes

A warm stack of golden, cloud-like pancakes that soak up syrup and smiles.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 cups (480 ml) buttermilk, shaken
  • 2 large eggs
  • 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for the griddle
  • Maple syrup, fruit, or toppings of choice

How to Make:

  1. Preheat a nonstick griddle or skillet over medium heat; it should be hot but not smoking.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined; small lumps are fine—don’t overmix.
  5. Lightly grease the griddle with butter or oil. Spoon or pour about 1/4 cup batter per pancake onto the hot surface.
  6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip and cook the other side until golden brown, about 1–2 minutes more.
  8. Transfer pancakes to a plate and keep warm while you cook the remaining batter.
  9. Stack, top with butter, syrup or fruit, and dig in.

Serve hot and enjoy that first buttery, syrupy bite!

Banana Oatmeal Pancakes

Fluffy Banana Oatmeal Pancakes — wholesome, sweet, and ready in minutes!

Ingredients:

  • 1 large ripe banana
  • 1 cup rolled oats
  • 1/2 cup milk (dairy or any plant milk)
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp honey or maple syrup (optional, for extra sweetness)
  • 1-2 tbsp oil or butter for cooking
  • Optional toppings: sliced banana, chopped nuts, yogurt, extra maple syrup

How to Make:

  1. Mash the ripe banana in a bowl until mostly smooth.
  2. Add the egg, milk, vanilla, and honey or maple syrup (if using); whisk until combined.
  3. Stir in the rolled oats, baking powder, and a pinch of salt; let batter sit 5 minutes to thicken.
  4. Heat a nonstick skillet or griddle over medium heat and add a little oil or butter.
  5. Pour 1/4 cup batter per pancake onto the hot skillet and spread slightly with the back of the spoon.
  6. Cook 2–3 minutes until small bubbles form and edges look set, then flip.
  7. Cook another 1–2 minutes until golden and cooked through.
  8. Repeat with remaining batter, adding more oil as needed.

Serve warm with your favorite toppings and enjoy — simple, cozy pancakes that taste like morning comfort!

Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes — fluffy, tangy, and studded with juicy berries for a bright weekend treat.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 3/4 cup milk
  • 1 large egg
  • 2 tbsp melted butter (plus extra for the pan)
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • Optional: maple syrup, extra lemon zest or powdered sugar for serving

How to Make:

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix ricotta, milk, egg, melted butter, lemon zest, and lemon juice until smooth.
  3. Fold the wet ingredients into the dry ingredients gently until just combined; a few lumps are okay.
  4. Gently fold in the blueberries, being careful not to overmix.
  5. Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
  6. Pour about 1/4 cup batter per pancake onto the hot pan.
  7. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  8. Flip and cook another 1–2 minutes until golden and cooked through.
  9. Keep finished pancakes warm in a low oven while you cook the rest.
  10. Serve stacked with maple syrup, extra lemon zest, or a dusting of powdered sugar.

Enjoy the bright, fluffy goodness — perfect with coffee and good company!

Chocolate Chip Pancakes With Sea Salt

A dreamy stack of warm chocolate chip pancakes finished with a sprinkle of flaky sea salt — sweet, melty, and irresistible.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1 1/4 cups milk (whole or your preferred alternative)
  • 1 large egg
  • 3 tbsp melted butter (plus extra for the pan)
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (semisweet or milk chocolate)
  • Flaky sea salt, for sprinkling
  • Optional: maple syrup, extra butter, fresh berries for serving

How to Make:

  1. In a bowl, whisk together the flour, sugar, baking powder, and fine salt.
  2. In another bowl, beat the egg with the milk, melted butter, and vanilla until combined.
  3. Pour the wet ingredients into the dry and gently stir until just combined — a few lumps are okay.
  4. Fold in the chocolate chips, saving a few to sprinkle on top of pancakes as you cook.
  5. Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
  6. Scoop about 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip and cook the other side until golden brown, about 1–2 more minutes.
  8. Transfer to a plate and repeat with remaining batter, adding more butter to the pan as needed.
  9. Stack the pancakes, drizzle with maple syrup or extra butter if you like, and finish with a light sprinkle of flaky sea salt and reserved chocolate chips.
  10. Serve hot and enjoy every melty, salty-sweet bite.

Vegan Almond Milk Pancakes

Vegan Almond Milk Pancakes — fluffy, dairy-free morning comfort with a nutty twist.

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar (use coconut or cane)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups unsweetened almond milk
  • 2 tablespoons vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup blueberries or sliced banana, and a little extra oil or vegan butter for the pan

How to Make:

  1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the almond milk, oil, and vanilla.
  3. Pour the wet into the dry and gently stir until just combined — a few lumps are okay.
  4. If using fruit, fold it in now.
  5. Heat a nonstick skillet or griddle over medium heat and lightly oil it.
  6. Pour about 1/4 cup batter per pancake onto the hot skillet.
  7. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes.
  8. Flip and cook the other side until golden, about 1–2 more minutes.
  9. Keep finished pancakes warm in a low oven while you cook the rest, if desired.

Enjoy warm with maple syrup, fresh fruit, or your favorite topping — breakfast bliss awaits!

Pumpkin Spice Pancakes

Cozy, fluffy pumpkin spice pancakes that taste like autumn in every bite.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup canned pumpkin puree
  • 1 cup milk (dairy or plant-based)
  • 1 large egg
  • 2 tablespoons melted butter or neutral oil, plus extra for the pan
  • 1 teaspoon vanilla extract
  • Optional toppings: maple syrup, butter, chopped pecans, whipped cream

How to Make:

  1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  2. In a separate bowl, whisk pumpkin puree, milk, egg, melted butter (or oil), and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are okay.
  4. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil.
  5. Scoop about 1/4 cup batter per pancake onto the hot surface, spacing them apart.
  6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip and cook the other side until golden and cooked through, another 1–2 minutes.
  8. Keep pancakes warm in a low oven while you finish the rest of the batter.
  9. Serve stacked with maple syrup, a pat of butter, and a sprinkle of chopped pecans or whipped cream if you like.

Enjoy warm, spiced pancakes that make every morning feel like a cozy autumn morning!

Japanese Soufflé Pancakes

Light, cloud-like Japanese soufflé pancakes that melt in your mouth.

Ingredients:

  • 2 large egg yolks
  • 3 large egg whites
  • 2 tablespoons granulated sugar (for yolks)
  • 2 tablespoons granulated sugar (for whites)
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (65 g) all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • A pinch of salt
  • 1 tablespoon unsalted butter (for the pan) + extra for serving
  • Maple syrup, whipped cream, and fresh berries for serving (optional)
  • Powdered sugar for dusting (optional)

How to Make:

  1. Separate the eggs into yolks and whites in two bowls.
  2. Whisk the yolks with 2 tablespoons sugar, milk, and vanilla until smooth.
  3. Sift the flour and baking powder into the yolk mixture and fold until just combined; don’t overmix.
  4. Add a pinch of salt to the egg whites, then whip with an electric mixer until foamy.
  5. Gradually add the remaining 2 tablespoons sugar and beat to stiff, glossy peaks.
  6. Fold one third of the meringue into the yolk batter to lighten it, then gently fold in the rest in two additions until uniform and airy.
  7. Heat a nonstick skillet over very low heat and brush with melted butter; use small metal ring molds (about 3 inches) if you have them and grease the inside.
  8. Spoon the batter into the rings or directly into the pan, piling high to create thick rounds.
  9. Cover the pan with a lid and cook slowly for 4–6 minutes until the bottoms are golden and the top begins to set.
  10. Carefully flip (with the rings on if using) and cover again; cook 3–4 more minutes until puffed and cooked through.
  11. Transfer to plates, remove rings if used, dust with powdered sugar, add butter, syrup, whipped cream, and berries as desired.

Enjoy your airy, jiggly pancakes—serving them feels like a little celebration on a plate!

Sweet Potato Pancakes With Maple Butter

Sweet Potato Pancakes With Maple Butter — fluffy, cozy pancakes with a sweet, buttery maple finish.

Ingredients:

  • 1 cup cooked, mashed sweet potato (about 1 medium sweet potato)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup milk (dairy or plant-based)
  • 2 tablespoons melted butter (plus 1 tablespoon for the pan)
  • 1 teaspoon vanilla extract

Maple Butter:

  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • Pinch of salt

How to Make:

  1. In a bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl, beat the egg, then stir in mashed sweet potato, milk, melted butter, and vanilla until smooth.
  3. Pour wet ingredients into dry and gently fold until just combined; don’t overmix.
  4. Heat a nonstick skillet or griddle over medium and add 1 tablespoon butter to coat.
  5. Scoop 1/4 cup batter per pancake onto the hot surface and cook until bubbles form on top and edges look set, about 2–3 minutes.
  6. Flip and cook 1–2 more minutes until golden and cooked through.
  7. While pancakes cook, make maple butter by stirring softened butter, maple syrup, and a pinch of salt until smooth and spreadable.
  8. Stack pancakes, spread a dollop of maple butter on top, and drizzle with extra maple syrup if desired.

Serve warm and enjoy the cozy, maple-sweet goodness!

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes — bright, tender pancakes with a sunny citrus pop in every bite.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp poppy seeds
  • Zest of 1 large lemon (about 1 tbsp)
  • 1 cup milk (dairy or plant-based)
  • 1/2 cup plain yogurt or buttermilk
  • 1 large egg
  • 2 tbsp melted butter (plus extra for cooking)
  • 1 tsp vanilla extract
  • 1–2 tbsp lemon juice (optional, for brighter flavor)
  • Maple syrup, extra lemon slices or whipped cream for serving

How to Make:

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
  2. In a separate bowl, whisk the milk, yogurt (or buttermilk), egg, melted butter, vanilla, and lemon juice if using.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined — small lumps are okay; don’t overmix.
  4. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
  5. Pour about 1/4 cup batter per pancake onto the hot surface, leaving space between each.
  6. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
  7. Flip and cook the other side until golden, about 1–2 minutes more.
  8. Keep pancakes warm in a low oven or on a plate covered with foil while you cook the rest.
  9. Serve stacked with maple syrup, extra lemon slices, or a dollop of whipped cream for a treat.

Enjoy these bright, zesty pancakes — perfect for a sunny weekend breakfast!

Cinnamon Swirl Pancakes

Warm, gooey cinnamon swirls folded into fluffy pancakes — breakfast that tastes like a hug.

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (any kind)
  • 2 tablespoons melted butter (plus more for the griddle)
  • 1 teaspoon vanilla extract

For the cinnamon swirl:

  • 3 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1–2 tablespoons milk (to loosen if needed)

Optional toppings:

  • Maple syrup
  • Powdered sugar
  • Sliced bananas or chopped pecans

How to Make:

  1. In a bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, beat the egg with milk, melted butter, and vanilla.
  3. Pour wet ingredients into dry and stir until just combined — a few lumps are fine.
  4. Mix the softened butter, brown sugar, and cinnamon in a small bowl; add 1–2 tablespoons milk if it’s too thick to spread.
  5. Heat a griddle or nonstick pan over medium heat and brush with a little butter.
  6. Pour about 1/4 cup batter per pancake onto the griddle.
  7. Dollop about 1 teaspoon of the cinnamon mixture onto each pancake and use the back of a spoon or a toothpick to gently swirl it through the batter.
  8. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  9. Flip and cook the other side until golden, another 1–2 minutes.
  10. Keep pancakes warm in a low oven while you finish the batch and stack them when ready.
  11. Serve hot with maple syrup, a dusting of powdered sugar, or your favorite toppings.

Enjoy the sweet, cinnamon-streaked stack — perfect for cozy mornings!

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