Insane Pancake Recipes To Try This Pancake Day

Pancake day is almost here, so it’s time to use your weekend to stock up on ingredients to make some seriously Instagramable pancakes! Stuck on recipe ideas for pancake day? Check these out!

Red Velvet Pancakes


(Photo & Recipe Credit)

Take on a twist on your fave cake with some delish red velvet pancakes! Check out the ingredients and recipe below.


  • 2 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter , melted
  • 1 recipe Cream Cheese Glaze , recipe follows


  1. Preheat an frying pan on a medium-high heat. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.
  2. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine.
  3. Butter the pan and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges).
  4. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles).
  5. Serve warm with cream cheese glaze and garnish with fresh raspberries and mint leaves if desired.
  6. For the cream cheese glaze: in a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes.
  7. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Recipe Credit Here

Nutella Stuffed Pancakes


(Recipe & Photo Credit)

If you’re a nutella lover, you’ll be crushin’ hard on these stuffed Nutella pancakes. Throw on some strawberries and top with your fave syrup or sauce.


  • 10 - 14 tbsp Nutella
  • 1 1/2 cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
  • 1 egg
  • 1cup + 2 tbsp milk (I used low fat)
  • 1 tsp vanilla essence (optional)
  • 1 tsp butter , separated (2 x 1/2 tsp)
  • Sliced strawberries (optional)


This recipe contains two parts, first create frozen nutella disks, then create the pancakes!


  • Line a baking tray with baking paper (parchment paper).
  • Dollop 1 1/2 to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2 1/2" / 6cm in diameter and 1/5" / 1/2 cm thick. (Note 1) Repeat to make 7 discs.
  • Place the tray in the freezer until firm (around 1 to 1 1/2 hours).
  • Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).


  • Place the Dry Ingredients in a bowl and whisk to combine.
  • Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
  • Melt 1/2 tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2)
  • Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
  • Dollop 1/4 cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
  • When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
  • Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake.
  • You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella.
  • Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!

Recipe Credit Here

Peanut Butter Pancakes


(Recipe & Photo Credit)


  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup peanut butter
  • 1 1/8 cup flour
  • 2 TBS sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup mini chocolate chips

For the Peanut Butter Syrup:

  • 2 TBS peanut butter
  • 1/2 cup maple syrup
  • In a small bowl mix together your milk, egg, vanilla and peanut butter until smooth.
  • In a large bowl mix together your flour, sugar, baking powder, baking soda, and salt.
  • Add your wet ingredients into your large bowl with your dry ingredients and mix until just combined.
  • Dump in your chocolate chips and fold into the batter.
  • Pour your pancake batter onto a preheated to medium high griddle in 1/4 cupfuls.
  • When batter begins to bubble, flip pancakes with a spatula.
  • Cook pancakes for another 1-2 minutes until the bottoms are golden brown.
  • In a small bowl put your peanut butter and your maple syrup.
  • Heat the peanut butter maple syrup mixture in the microwave for about 30 seconds and stir to combine.
  • Pour peanut butter syrup over the top of your pancakes when serving.

Have an amaze pancake day!


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