Beet pancakes

Sweet, earthy beets are used to add color, flavor, and sweetness in these moist pancakes made with a touch whole wheat flour. 

Whole wheat blueberry baked pancake squares

Baked pancake squares are a delicious way to make pancakes in a lot less time. There's no flipping involved with these pancakes and they are ready all at once.

German egg pancakes

German egg pancakes are an egg-based pancake that make for a filling and delicious breakfast. These pancakes are perfect for breakfast, lunch, or breakfast for dinner.

Cranberry gingerbread pancakes

All the flavors of the classic holiday gingerbread are in these delicious pancakes perfect for the Christmas season. An extra pop of fresh cranberries brings a tart and fresh contrast to these sweet pancakes.

Old-fashioned cornmeal griddle cakes

Old-fashioned cornmeal griddle cakes are pancakes made with cornmeal and topped with real maple syrup. The cornmeal gives these pancakes have a hearty texture and give yummy corn flavor.

Whole wheat cranberry pancakes

Fluffy and hearty whole wheat pancakes are studded with tart fresh cranberries for a delicious fall or winter breakfast!

25 Pancake Recipes to Celebrate Maple Season

Photos from Savory Moments, That Recipe, and The Spiffy Cookie.

Maple season is here in the western New York region! What's better with real maple syrup than a stack of delicious pancakes?

Purple sweet potato and blackberry pancakes

I've had some purple sweet potatoes in my pantry for a while now. They are a little expensive, so I don't get them often, but I really love the color so sometimes I will splurge on a bag. 

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I'm always trying to work different produce colors into our diet. I use them mostly for smoothies (just bake, peel, and you have a delicious and lovely colored smoothie ingredient). 

Since I am always happy to have sweet potato pancakes, I figured why not try them with the purple ones and some blackberries for extra color, flavor, and texture. Plus our kids are pretty much pancake fanatics so I knew these would be a big hit at our house (and I hope they will be at yours, too). 

These are another way to get your kids to eat something they may not otherwise eat and sneak in some extra nutrition. Fun fact, when you cut up the blackberries and add them to the batter, they will start to turn everything a strange greenish-blue color. 

It's not the color I was expecting of these pancakes, but they still taste good! This recipe will serve about 4 people.

Spinach pancakes

Fresh baby spinach makes these buttermilk pancakes a lovely bright green color! They are perfect for springtime, St. Patrick's Day, Christmas, Halloween, or anytime you want a fun breakfast.

Hot chocolate pancakes

Chocolate buttermilk pancakes topped with mini marshmallows are a delicious and fun breakfast filled with the flavors of hot chocolate. 

Toddler pumpkin and banana egg pancakes

These little pumpkin and banana egg pancakes are simple to make and perfect for a toddler finger food. They are soft for eating whole and can be cut into strips or into bites as well.   

Strawberry sour cream-poppy seed pancakes

Strawberry sour cream poppy seed pancakes are a delicious way to brighten up your weekend breakfast. 

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These pancakes contain sour cream and then I topped with a bit more. Having a bit of savory contrast is the perfect way to have a pancake to me - otherwise they can be just too sweet for my liking, especially after you throw in the maple syrup. Bacon also helps with this. Or sausage. I'm not picky.

These pancakes will feed about 2-3 people depending on hunger level.

Overnight sourdough pancakes

 

Light and fluffy pancakes made with sourdough starter are a perfect weekend breakfast. Get these started the night before and then just add a few ingredients to cook them the next morning.

Old-fashioned oatmeal pancakes with butter-molasses sauce

I came across a recipe for Hardscrabble Oatmeal Pancakes in this old Colonial Cookbook recently. Since I love pancakes so much, I had to give them a try - plus I was intrigued by the molasses sauce. 

Chinese kabocha squash and sesame pancakes

It's already Week 10 of 12 Weeks of Winter Squash! I have been trying to get a recipe posted for every week of the event because we have so many winter squash in the basement and a variety of kinds. This event helps me to not only use them up, but makes me come up with new ways to use them because I already have a lot of winter squash recipes posted. So far I've been successful in getting a new recipe ready for each week.

This recipe is inspired by this one that I've been interested in trying. After several unsuccessful tries to find glutinous rice flour at a few different stores, I found sweet rice flour at an Asian market around the corner. It worked and they were delicious! We ate these as an appetizer to orange chicken and rice. I did not make these as sweet as the couple of recipes I read. They were still plenty sweet, especially with a drizzle of honey. They'd also be a fun dessert. They are crunchy on the outside and creamy and sweet in the middle. Kabocha is one of my favorite winter squash - it's so colorful, sweet, and dense.

Apple ring pancakes

I warned you that apple recipes would be coming since we recently picked a bushel. I canned a few batches of applesauce and we've been eating them with our lunch every day, but it still leaves plenty for cooking with as well. One thing I've been waiting for apple season to make is these apple ring pancakes. 

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I got the idea from my Pennsylvania Dutch cookbook (which I love - there's been a free e-cookbook on Amazon for a while now. I have two different print versions and this one may be different as well). 

However, this recipe was for deep-fried apple fritter rings and while that sounds delicious, it wasn't quite what I wanted for breakfast. So, I decided to dip them in a spiced pancake batter instead. Served with an extra sprinkle of cinnamon, some real maple syrup, and a couple breakfast sausages made these a perfect weekend breakfast. 

I must say that these three turned out the nicest, that's why they are in the photo. Most of them were a little messier, but they were still delicious!

Pennsylvania Dutch flannel cakes

Flannel cakes are a type of pancake that is special because the egg whites are beaten separately and folded into the batter resulting in a lighter and softer pancake.

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There's also no sugar in the batter, making these less sweet than a traditional pancake. I made these flannel cakes after finding them in one of my Pennsylvania Dutch cookbooks (pictured below). 

Since I was making an old-fashioned recipe, I decided to beat the egg whites by hand, which was great exercise for my arm. My slightly adapted recipe made about 14 flannel cakes. I served them with some frozen blueberries I cooked with a bit of water and honey along with some butter. Maple syrup would also be great.

These cookbooks came from our family - one from my grandmother and one from my husband's grandparents. They are full of old-time recipes from the Pennsylvania Dutch, who are the early German-speaking immigrants to Pennsylvania. 

This is where my grandfather's family is from (and probably why my grandmother had this cookbook). I love flipping through old cookbooks like these and finding recipes to try. You can bet I'll be making more soon.

Almond pancakes

I haven't experimented much with almond flour in the past. A friend of mine gave the Gluten-Free Almond Flour Cookbook for Christmas, so it's a perfect time to start learning and using it a bit more. 

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This little cookbook is full of dishes that use almond flour as well as things like arrowroot powder, which I've started using as a thickener in everything from pudding to stew. 

One of the first things I made from this cookbook was the pancakes. I think pancakes are a great way to try new flours at first to get used to their tastes, textures, etc.

We really enjoyed these pancakes a lot. Below is my slightly modified version. I served these pancakes with warmed maple syrup, almond butter, and sliced almonds. Berries would be a nice choice for serving, too, if they are in season. This recipe will serve about four people.

Spelt eggnog pancakes

Do you have a container of eggnog still hanging out in your refrigerator? Don't waste it - use it to make some pancakes!  

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Readers of this blog know that I enjoy making pancakes and when I saw this post featuring eggnog pancakes I was kicking myself for not thinking of it on my own! I was going to make some homemade eggnog this Christmas, but never got around to it (next year!).  

When I see eggnog in the store, I always end up buying a few containers - probably more than we will drink - so this recipe is a great way to use up some.

These pancakes are perfect for a lazy snowy (we finally have snow!) weekend morning or New Year's brunch. They have a hint of eggnog flavor with cinnamon and nutmeg coming through. 

I used spelt flour, but you can use whole wheat or even all-purpose flour if that's what you have around. This recipe will make about 10-12 pancakes and serve about four people.

Carrot cake pancakes

Do you remember at the end of 2011 when I promised myself I'd make more pancakes in 2012? 

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I've been toying around with the idea of creating a carrot pancake that has the flavors of carrot cake. Then I decided to search the net and I realized that I'm far from the first person to ever think of doing this. There are a lot of carrot cake pancake recipes floating around out there. 

This recipe turned out pretty great. I really liked that they were packed full of carrots, too. There are more carrots than flour in this recipe, which makes me feel better about eating a stack of them for breakfast.

The topping for these pancakes are what make them extra special and really reminded me of carrot cake. So don't skimp on making the cream cheese topping - it's easy and it's delicious! This recipe will serve three to four people.