5 Awesome Pancake Recipes To Celebrate National Pancake Day (Feb. 9th)

Celebrate National Pancake Day on February 9th with a heaping stack of everyone’s favorite flat-as-a-you-know-what breakfast food. Hotcake, flapjack, griddle cake…whatever else you call them, you can definitely call these recipes good!


SEE ALSO: 5 Healthy Recipes To Keep The New Year Fresh

1. Classic Buttermilk Pancakes

Besides this classic, there are also a few recipes included here that are a little more unusual. Who knows, your family might just find a new favorite!


3 tablespoons unsalted butter
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs


1. Heat the oven to 200¡F.
2. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a medium bowl, whisk together the buttermilk and eggs.
5. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.
6. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
7. Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375¡F) until drops of water briefly dance on the surface before evaporating.
8. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes.
9. Check the underside of each pancake to make sure itÕs nicely browned; then flip.
10. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Variation: Lemon-Blueberry Pancakes

1. Zest a lemon and then squeeze the lemon juice into a 2 cup measure.
2. Add enough regular milk (not buttermilk!) to make 2 cups. Stir, let stand 5 minutes and stir again before substituting it for the buttermilk in the recipe.
3. Add the lemon zest to the dry ingredients.
4. Immediately after pouring the batter on the grill, sprinkle each pancake with fresh or frozen (thawed & drained) blueberries.

Yield: About 17 pancakes, although the recipe can be easily halved or doubled.

Click here to view the full recipe.

2. Banana Oat Pancakes

Hmmm…what do you get when you change a muffin recipe into a pancake recipe? These fruity and delicious breakfast treats!


1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg
1-1/3 cups milk
1 cup mashed ripe banana
2 tablespoons canola oil


1. In a large bowl, combine the flour, oats, sugar, baking powder, and cinnamon.
2. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Yield: 1 dozen  

Note: To make these an extra special treat, add a chocolate chip smile, strawberry slice nose, blueberry eyes, and whipped cream hair to the pancakes right before they hit the table!  

Click here to view the full recipe.

3. Nutella Stuffed Pancakes

These decadent stuffed pancakes are perfect for a weekend morning treat or breakfast for dinner (that’s brinner for those in the know) on Feb. 9th!


2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
3 tablespoons sugar
2 eggs
1_ c. warm (not hot!) milk
4 tablespoons unsalted butter, melted & cooled slightly
_ teaspoon vanilla extract
Nutella (make sure it’s soft and creamy)


1. In a medium size bowl, whisk together flour, baking powder, salt, and sugar. Set aside.
2. In a large bowl, beat the eggs, then mix in the milk, melted butter, and vanilla.
3. Gradually add the flour mixture to the milk mixture. Stir gently with a whisk just until the large lumps are gone. Do not over-stir or the pancakes won’t be fluffy and light.
4. Butter griddle and heat on medium. Let batter rest for 10 minutes while the griddle heats up.
5. When griddle is ready, add _ cup of batter onto the griddle.
6. After a minute or so add _ -1 tablespoon of Nutella to the center of the pancakes. Use a knife to gently spread Nutella out a little.
7. Cover the Nutella with about 2 tablespoons of batter or enough to cover up the Nutella. You may need to turn the heat down slightly if the bottoms are browning too fast.
8. When bubbles form on the top of the pancake and the underside is golden, gently flip it over and cook the other side until golden.
9. Serve warm topped with fresh strawberries or bananas and a little whipped cream.

Note: Don’t overdo it with NutellaÑa little goes a long way. Serve with plenty of cold milk to overcome the Ôpeanut butterÕ effect.

Click here to view the full recipe.

Yield: 12 pancakes

SEE ALSO: How To Have A Healthy Breakfast In Under 5 Minutes

4. Allergy-Friendly Pancakes  

If you’ve just about given up on producing tasty gluten, egg, and dairy-free pancakes for a loved one with allergies, this might be just the recipe you need!


1 cup gluten-free all-purpose flour
1 tablespoon ground flaxseed (flax meal)
2 teaspoons baking powder
2 teaspoons ground cinnamon
_ teaspoon salt
2 tablespoons maple syrup (or sugar or honey)
1 teaspoon vanilla
_ cup unsweetened applesauce
1 cup milk (or nondairy substitute)


1. Grease a griddle and preheat over medium heat.
2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk.
4. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest _ cup at a time to avoid a runny batter. Mix until there are no lumps in the batter.
5. On the griddle, begin to cook the pancakes, using about _ cup of the batter for each one.
6. Cook for 1 to 2 minutes, until they start to bubble around the edges, then flip. Cook for another 1 to 2 minutes.

Click here to view the full recipe.

Yield: 10-12 4″ pancakes.

5. Vegan Pancakes

This next recipe is billedas: the Best Tasting Pancakes Ever! Vegan or Otherwise. To help you decide whether or not that claim is true, how about a little taste testÐÐcomplete with a panel of judges. Just set up a pancake bar with pancakes made from all 5 of the recipes listed here (plus your family favorites!), toppings galore, and plenty of taste testers/judges. Sounds like a great way to celebrate a national ‘holiday’, doesn’t it?


1 teaspoon vanilla
1 egg replacer
1 cup soy or other nondairy milk
2 tablespoons vegetable oil
1 cup white all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar


1. Mix wet ingredients in a medium-sized bowl.
2. Mix dry ingredients in a larger bowl.
3. Pour wet ingredients into dry; mix well until smooth.
4. Drop ladlesful onto pan preheated over medium heat.
5. Flip over when each pancake begins to bubble on top.  

Click here to view the full recipe.

Yield: 4 – 6 pancakes.

Check out Tidal Creek for the ingredients you need for your awesome pancake extravaganza on the 9th!

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