20 Easter Pancake Recipes Kids and Adults Will Love

This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you.

Did you know that pancakes are one of the most universally loved breakfast treats, with over 70% of people saying they enjoy them for breakfast? This Easter, delight both kids and adults with a collection of 20 festive pancake recipes that will make your holiday morning extra special! From bunny-shaped delights to rainbow stacks, get ready to whip up some creativity and joy in your kitchen with these fun and delicious ideas!

Shop Our Must-Haves

Mrs. Butterworth Pancake and Waffle Mix, 32 Ounce

Makes whipping up a warm batch of pancakes a cinch; A delicious way to start your day; Easy to make, just add water

$2.89

Birch Benders Griddle Cakes, Pancake Waffle Mix Keto, 10 Ounce

Pancake and Waffles Mix; The package dimension of the product is 8.1"L x 5"W x 2.3"H; Allergen information: abalone_free

$7.34

Stonewall Kitchen Farmhouse Pancake & Waffle Mix, 33 oz

Stonewall Kitchen Farmhouse Pancake & Waffle Mix (33 oz); The tastiest and fluffiest pancakes you may ever make

$14.95

easter-pancake-recipes-kids-and-adults-will-love

Table of Contents

1. Bunny-Shaped Pancakes with Berry Topping

Bunny-Shaped Pancakes with Berry Topping are a delightful and festive treat perfect for Easter brunch or a fun breakfast. These adorable pancakes are not only charming but also delicious, topped with a medley of fresh berries that add a burst of flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Fresh berries (strawberries, blueberries, raspberries) for topping
Maple syrup for serving

Instructions:

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
In another bowl, mix together milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of the batter onto the skillet to form the bunny head. Then, using a smaller amount of batter, pour two additional smaller rounds for the ears next to the head.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter until all the bunny shapes are cooked.
Stack the bunny pancakes on a plate and top with fresh berries. Drizzle with maple syrup before serving.

Tips:

For extra flavor, add a pinch of cinnamon or nutmeg to the pancake batter.
You can also use whipped cream as an alternative topping for a fun twist!

Nutrition Facts:

Calories: 250
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 300mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 6g
Protein: 6g

2. Eggo-Style Pancakes with Whipped Cream and Sprinkles

Craving a delightful breakfast that evokes childhood nostalgia? These Eggo-Style Pancakes with Whipped Cream and Sprinkles are easy to make and incredibly fun, perfect for any festive occasion or just a special treat for the family!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Whipped cream (for topping)
Assorted sprinkles (for garnish)

Instructions:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Stack the pancakes on a plate and top with a generous swirl of whipped cream.
Finish with a sprinkle of assorted sprinkles for a festive touch.

Tips:

For added flavor, try incorporating cinnamon or nutmeg into the dry ingredients.
Experiment with different types of sprinkles to create a fun and colorful presentation!

Nutrition Facts:

Calories: 250 per serving
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 320mg
Carbohydrates: 36g
Sugars: 6g
Protein: 6g

3. Chocolate Chip Nest Pancakes

These delightful Chocolate Chip Nest Pancakes are a fun and festive way to celebrate Easter morning. With rich chocolate chips nestled in soft, fluffy pancakes, they are sure to please both kids and adults alike. Plus, they are simple to make and add a touch of whimsy to your breakfast table.

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup chocolate chips
1 cup shredded coconut (for nests)
Mini chocolate eggs (for decoration)

Instructions:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, combine buttermilk, egg, and melted butter. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; small lumps are okay.
Fold in the chocolate chips until evenly distributed in the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Meanwhile, toast the shredded coconut in a separate dry skillet over low heat until lightly golden, stirring frequently. Remove from heat.
Stack pancakes on plates, creating a small indentation in the center of each stack to form a "nest."
Spoon the toasted coconut into the indentations to create the nest effect.
Decorate each nest with mini chocolate eggs for a festive touch.

Tips:
For extra flavor, consider adding a splash of vanilla extract or a pinch of cinnamon to the pancake batter. To make the nests more colorful, you can use different types of chocolate eggs or even jelly beans.

Nutrition Facts:

Calories: 350
Protein: 8g
Fat: 15g
Carbohydrates: 50g
Sugar: 10g
Fiber: 2g

4. Rainbow Pancake Stack with Cream Cheese Frosting

A delightful way to start your day or bring fun to any brunch is with this colorful Rainbow Pancake Stack topped with luscious Cream Cheese Frosting. These vibrant pancakes are not only visually appealing but also deliciously fluffy!

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes (for frosting)
Total Time: 45 minutes
Servings: 4

Ingredients:

1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
Food coloring (red, orange, yellow, green, blue, purple)
8 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions:

In a large mixing bowl, combine 1 ½ cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Whisk together until well mixed.
In another bowl, whisk together 1 ¼ cups milk, 1 large egg, and 3 tablespoons melted butter until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if there are a few lumps.
Divide the batter evenly into six bowls. Add a few drops of food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Stir each bowl until the colors are evenly mixed.
Heat a non-stick skillet or griddle over medium heat. Pour about ¼ cup of the red batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. Repeat with each color until you have six pancakes.
While the pancakes are cooking, prepare the cream cheese frosting. In a mixing bowl, beat 8 oz of softened cream cheese until smooth. Gradually add 1 cup of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Mix until creamy and spreadable.
Once all pancakes are cooked, stack them in the order of the rainbow (red on the bottom, purple on top). Spread a layer of cream cheese frosting between each pancake and on top of the stack.
Serve immediately with additional frosting and your favorite toppings, such as sprinkles, fresh fruit, or syrup.

Tips:
Adding a splash of vanilla extract into the pancake batter enhances the flavor. For an extra touch, consider adding chocolate chips to any of the colored batters for a delightful surprise!

Nutrition Facts:

Calories: 350 per serving
Protein: 6g
Fat: 16g
Carbohydrates: 47g
Sugars: 15g
Fiber: 1g

5. Carrot Cake Pancakes with Cream Cheese Drizzle

Indulge in the delightful flavors of spring with these Carrot Cake Pancakes topped with a luscious Cream Cheese Drizzle. Perfect for brunch or a special breakfast, these pancakes are fluffy, moist, and bursting with spices and sweetness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup grated carrots
1/2 cup brown sugar
1/2 cup milk
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the Cream Cheese Drizzle:

4 oz cream cheese, softened
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, mix grated carrots, brown sugar, milk, eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface.
Flip the pancake and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter.
For the cream cheese drizzle, in a medium bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Serve the pancakes warm, drizzled with the cream cheese mixture.

Tips:

For an extra flavor boost, add chopped walnuts or raisins to the pancake batter.
Serve with maple syrup for a delicious contrast to the cream cheese drizzle.

Nutrition Facts:

Calories: 320 per serving
Protein: 6g
Fat: 15g
Carbohydrates: 43g
Fiber: 2g

6. Lemon Zest Pancakes with Easter Egg Fruit Salad

Start your Easter morning off with a burst of citrus and vibrant colors! These Lemon Zest Pancakes are fluffy, flavorful, and perfectly paired with a whimsical Easter Egg Fruit Salad that’s sure to delight everyone at the breakfast table.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1 teaspoon vanilla extract
Fresh fruits (strawberries, blueberries, kiwi, banana)
1 tablespoon honey or maple syrup (for fruit salad)
Edible flowers (optional, for garnish)

Instructions:

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, egg, melted butter, lemon zest, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps; do not overmix.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown.
Remove from the skillet and keep warm while you cook the remaining pancakes.
For the Easter Egg Fruit Salad, chop the fresh fruits into bite-sized pieces and toss them in a bowl. Drizzle with honey or maple syrup and mix gently.
Serve the pancakes with the Easter Egg Fruit Salad on the side, garnished with edible flowers if desired.

Tips:
For extra flavor, add a pinch of cinnamon or nutmeg to the pancake batter. You can also substitute yogurt for milk for a tangy twist. Serve with a dollop of Greek yogurt on top for a creamy finish!

Nutrition Facts:

Calories: 350 per serving
Protein: 8g
Carbohydrates: 55g
Fat: 12g
Fiber: 2g

7. Mini Egg Surprise Pancakes

Mini Egg Surprise Pancakes are a delightful breakfast treat that will bring joy to your table this Easter. Bursting with sweetness and surprise, these pancakes are perfect for kids and adults alike. Each bite is a sweet revelation, making them a festive addition to your holiday brunch!

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup Mini Eggs (chocolate candy)
Butter or cooking spray for cooking

Instructions:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix together buttermilk, egg, melted butter, and vanilla extract until combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay.
Let the batter rest for about 5 minutes to allow it to thicken slightly.
Preheat a skillet over medium heat and add a little butter or cooking spray to coat the surface.
Pour 1/4 cup of batter onto the skillet for each pancake.
While the pancakes are cooking, gently press a handful of Mini Eggs into the top of each pancake.
Cook until bubbles form on the surface, then carefully flip the pancake and cook for an additional 1-2 minutes or until golden brown.
Repeat with the remaining batter, keeping cooked pancakes warm in a low oven.
Serve warm with maple syrup or your favorite toppings.

Tips:
For added flavor, try mixing in a pinch of cinnamon or a splash of almond extract to the batter. Serve with a dollop of whipped cream and fresh fruit for an extra festive touch!

Nutrition Facts:

Calories: 300 per serving
Protein: 6g
Carbohydrates: 45g
Fat: 12g
Sugar: 10g
Fiber: 1g

8. Coconut Fluff Pancakes with Tropical Syrup

Coconut Fluff Pancakes with Tropical Syrup are a delightful way to start your day! Fluffy pancakes infused with coconut flavor are topped with a luscious tropical syrup that brings a taste of the islands to your breakfast table.

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 large egg
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/2 cup shredded coconut

Instructions:

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well blended.
In another bowl, mix together coconut milk, egg, melted coconut oil, and vanilla extract. Stir until combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid over-mixing; a few lumps are fine.
Fold in shredded coconut until evenly distributed.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
Remove from the skillet and keep warm while you repeat with the remaining batter.
For the Tropical Syrup, combine equal parts of pineapple juice, mango puree, and coconut syrup in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Serve pancakes warm drizzled with the tropical syrup.

Tips:
Try adding lime zest to the pancake batter for an extra burst of flavor! For a more indulgent treat, top your pancakes with sliced bananas or toasted nuts for added texture and taste.

Nutrition Facts:

Calories: 320
Protein: 6g
Carbohydrates: 45g
Fat: 15g
Fiber: 2g
Sugar: 8g

9. Marshmallow Peep Pancakes

Start your Easter morning off right with these delightful Marshmallow Peep Pancakes! Perfectly fluffy pancakes topped with colorful Peeps make for a fun and festive breakfast that kids and adults will adore.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup mini marshmallows
8 Marshmallow Peeps (cut in half for topping)
Maple syrup for drizzling

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, egg, melted butter, and vanilla extract together until smooth.
Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the mini marshmallows until evenly distributed.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until small bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until golden brown. Remove from the skillet and keep warm.
Once all pancakes are cooked, stack them on a plate. Place the half Marshmallow Peeps on top of the pancakes.
For an extra touch, broil the pancakes with Peeps under the broiler for about 1 minute until the Peeps are slightly toasted.
Drizzle with maple syrup and enjoy your festive breakfast!

Tips:

For added flavor, sprinkle some cinnamon or nutmeg into the batter.
Consider using flavored syrup like strawberry or vanilla for an extra special treat!

Nutrition Facts:

Calories: 300
Protein: 6g
Fat: 10g
Carbohydrates: 48g
Sugar: 15g
Fiber: 1g

10. Spinach and Feta Savory Easter Pancakes

Celebrate Easter with these delicious Spinach and Feta Savory Pancakes! Packed with nutritious spinach and the tangy flavor of feta cheese, these pancakes are a delightful twist on the classic breakfast dish that everyone will love.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup crumbled feta cheese
1 cup fresh spinach, chopped
2 tablespoons olive oil (plus more for cooking)
1/4 teaspoon black pepper

Instructions:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In another bowl, combine the buttermilk, eggs, and olive oil. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined – be careful not to overmix.
Fold in the chopped spinach, crumbled feta cheese, and black pepper into the pancake batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more olive oil to the skillet as necessary.
Serve the pancakes warm, drizzled with a bit of olive oil or your choice of sauce.

Tips:

For added flavor, try mixing in some chopped herbs like dill or parsley into the batter.
Serve with a dollop of Greek yogurt or a squeeze of fresh lemon juice for a refreshing twist.

Nutrition Facts:

Calories: 220
Protein: 9g
Fat: 10g
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g

11. Strawberry Shortcake Pancakes with Whipped Topping

Indulge in the delightful flavors of Strawberry Shortcake Pancakes with Whipped Topping! These fluffy pancakes layered with sweet strawberries and topped with a generous dollop of whipped topping make for a perfect breakfast or brunch treat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes (for soaking strawberries)
Total Time: 45 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 cup fresh strawberries, hulled and sliced
2 tablespoons powdered sugar (for strawberries)
1 cup heavy whipping cream
1/4 cup powdered sugar (for whipped topping)
1 teaspoon vanilla extract

Instructions:

In a medium bowl, combine the sliced strawberries and 2 tablespoons of powdered sugar. Stir well and let them sit for about 10 minutes to release their juices.
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
In another bowl, mix the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
For the whipped topping, beat the heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract in a mixing bowl using an electric mixer until soft peaks form.
Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of pancake batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat until all batter is used.
Stack pancakes on a plate, layer with the sweetened strawberries, and top with a generous dollop of whipped topping.

Tips:

For an extra burst of flavor, add a splash of vanilla extract to your pancake batter.
Serve with extra strawberries and a drizzle of maple syrup for added sweetness and presentation.

Nutrition Facts:

Calories: 350
Protein: 6g
Carbohydrates: 50g
Fat: 15g
Sugar: 18g

12. Almond Joy Pancakes with Toasted Coconut

Indulge in the rich flavors of Almond Joy with these delightful pancakes topped with toasted coconut. Perfect for a special breakfast or brunch, these pancakes will whisk you away to a tropical paradise!

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg
2 tbsp melted coconut oil
1/2 cup shredded coconut, toasted
1/2 cup chocolate chips
1/4 cup sliced almonds
Maple syrup, for serving

Instructions:

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well combined.
In another bowl, whisk together milk, egg, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; small lumps are okay.
Fold in the toasted coconut, chocolate chips, and sliced almonds.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes, or until golden brown.
Remove from the skillet and keep warm while you repeat with the remaining batter.
Serve warm, drizzled with maple syrup and additional toasted coconut, chocolate chips, and sliced almonds on top as desired.

Tips:

To enhance the chocolate flavor, consider adding a sprinkle of cocoa powder to the batter.
For extra coconut flavor, substitute part of the milk with coconut milk.
Don’t skip toasting the coconut; it brings out the nutty flavor that complements the pancakes beautifully!

Nutrition Facts:

Calories: 290 per serving
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 30mg
Sodium: 180mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Sugars: 6g
Protein: 6g

13. Honey Bunny Pancakes with Banana Slices

Indulge in a delightful breakfast with these Honey Bunny Pancakes with Banana Slices. They’re fluffy, sweet, and perfect for celebrating Easter or any sunny morning!

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 bananas, sliced
1/4 cup honey for drizzling

Instructions:

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
In a separate bowl, mix together milk, egg, melted butter, and vanilla extract until blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if some lumps remain.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Remove pancakes from the skillet and keep warm in a low oven while cooking the remaining batter.
To serve, stack the pancakes on a plate, top with banana slices, and drizzle generously with honey.

Tips:
For added flavor, sprinkle a dash of cinnamon into the batter. You can also enhance the presentation by using chocolate chips or walnuts as a topping along with the bananas.

Nutrition Facts:

Calories: 250 per serving
Protein: 6g
Carbohydrates: 40g
Fat: 8g
Sugar: 8g
Fiber: 2g

14. Funfetti Pancakes with Colorful Icing

Indulge in the joy of breakfast with these vibrant Funfetti Pancakes topped with a delightful Colorful Icing. Perfect for a festive morning or a cheerful brunch, these pancakes will certainly bring a smile to your face!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1/4 cup rainbow sprinkles
1 cup powdered sugar
2 tablespoons milk (for icing)
Food coloring (various colors)

Instructions:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the rainbow sprinkles to the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
In a small bowl, mix the powdered sugar and 2 tablespoons of milk to create a smooth icing. Adjust the consistency by adding more milk if needed.
Divide the icing into small bowls and add different food coloring to each bowl, stirring until you achieve your desired colors.
Serve the pancakes warm, drizzled with colorful icing on top.

Tips:
For a richer flavor, replace some of the milk with buttermilk. You can also enhance the fun factor by adding extra sprinkles right on top of the icing! Don’t forget to get creative with your food coloring for a more vibrant presentation.

Nutrition Facts:

Calories: 250 per serving
Protein: 6g
Carbohydrates: 35g
Fat: 10g
Sugar: 8g

15. Blueberry Bunny Tail Pancakes

Enjoy a delightful breakfast with these fluffy Blueberry Bunny Tail Pancakes! Topped with cream cheese bunny tails and bursting with juicy blueberries, they are perfect for Easter morning or any special occasion.

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 cup fresh blueberries
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Whipped cream for topping (optional)

Instructions:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Fold in the fresh blueberries into the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
In a small bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth and fluffy.
To serve, stack pancakes on a plate and dollop the cream cheese mixture on top, allowing it to resemble bunny tails. Drizzle with whipped cream if desired.

Tips:
To enhance the flavor, add a pinch of cinnamon to the batter. For extra sweetness, consider sprinkling some maple syrup or additional berries on top before serving.

Nutrition Facts:

Calories: 350
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 350mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 12g
Protein: 8g

16. Vanilla Bean Pancakes with Lemon Glaze

Indulge in these fluffy Vanilla Bean Pancakes drizzled with a zesty Lemon Glaze. Perfect for a special breakfast or brunch, these pancakes are infused with real vanilla bean for an extra touch of flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla bean paste (or the seeds from 1 vanilla pod)
Zest of 1 lemon
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then add the milk, melted butter, vanilla bean paste, and lemon zest. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
Remove the pancakes and keep warm while you repeat with the remaining batter.
To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency with more sugar or lemon juice if needed.
Serve the pancakes warm, drizzled with the lemon glaze.

Tips:
For an extra pop of flavor, try adding a handful of blueberries or chocolate chips to the batter. Pair with fresh berries on the side for a refreshing touch!

Nutrition Facts:

Calories: 320
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 250mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugars: 15g
Protein: 6g

17. Grasshopper Mint Pancakes with Chocolate Sauce

Indulge in the delightful flavors of Grasshopper Mint Pancakes with a rich chocolate sauce that’s perfect for breakfast or brunch. The combination of mint and chocolate will transport your taste buds to a delicious state of bliss.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon peppermint extract
Green food coloring (optional)
1/2 cup chocolate sauce (store-bought or homemade)
Fresh mint leaves for garnish (optional)

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, egg, melted butter, peppermint extract, and a few drops of green food coloring if desired, to achieve a fun minty color.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Transfer the pancakes to a plate and cover with foil to keep warm. Repeat with the remaining batter.
Drizzle warm chocolate sauce over the pancakes before serving, and garnish with fresh mint leaves if desired.

Tips:
For an extra boost of flavor, try adding a handful of chocolate chips to the batter before cooking. You can also experiment with different extracts like vanilla or almond to give a unique twist. Serve the pancakes with a scoop of ice cream for a decadent treat!

Nutrition Facts:

Calories: 320
Protein: 8g
Carbohydrates: 48g
Fat: 12g
Sugar: 15g
Fiber: 1g

18. Sweet Potato Pancakes with Maple Butter

Sweet Potato Pancakes with Maple Butter are a delightful twist on traditional pancakes, combining the natural sweetness of sweet potatoes with the richness of maple butter. These pancakes make for a perfect breakfast or brunch treat, especially during the festive season.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup mashed sweet potatoes (about 1 medium sweet potato)
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted butter (plus extra for cooking)
Maple syrup (for serving)

Instructions:

In a large bowl, combine the mashed sweet potatoes, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well incorporated.
In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a skillet or griddle over medium heat and add a small amount of butter to coat the pan.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface. Carefully flip and cook for an additional 2-3 minutes until golden brown.
Repeat the process, adding more butter to the skillet as needed until all the batter is used.
Serve the pancakes warm with a drizzle of maple syrup and a dollop of maple butter if desired.

Tips:

For an extra flavor kick, add vanilla extract to the batter.
Top the pancakes with toasted pecans or walnuts for added crunch.
You can also substitute part of the all-purpose flour with whole wheat flour for a heartier version.

Nutrition Facts:

Calories: 220
Protein: 5g
Fat: 8g
Carbohydrates: 34g
Fiber: 2g
Sugar: 5g

19. Gingerbread Spring Pancakes with Cinnamon Sugar

These Gingerbread Spring Pancakes with Cinnamon Sugar are a delightful way to welcome the spring season! With warm spices and a sweet cinnamon sugar topping, these pancakes will bring joy to your breakfast table.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 cup brown sugar, packed
1 large egg
1 cup milk
1/4 cup molasses
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 cup granulated sugar (for cinnamon sugar)
1 tsp ground cinnamon (for cinnamon sugar)

Instructions:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and brown sugar until well combined.
In another bowl, beat together the egg, milk, molasses, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Let the batter rest for about 5 minutes.
In a small bowl, combine the granulated sugar and ground cinnamon for the cinnamon sugar topping. Set aside.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or additional butter.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pancakes warm, sprinkled with the cinnamon sugar mixture.

Tips:
For an extra festive touch, add chopped pecans or walnuts into the batter for added crunch. You can also serve these pancakes with a dollop of whipped cream or a drizzle of maple syrup for a sweeter treat!

Nutrition Facts:

Calories: 300
Protein: 6g
Carbohydrates: 54g
Fat: 9g
Fiber: 2g
Sugar: 15g

20. Pistachio Muffin Top Pancakes with Cherry Compote

Indulge in the delightful combination of crunchy pistachios and sweet cherries with these Pistachio Muffin Top Pancakes topped with a luscious Cherry Compote. These pancakes are perfect for a cozy weekend brunch or a festive Easter celebration!

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes (for compote to cool)
Total Time: 45 minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
1/2 cup crushed pistachios
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
2 cups fresh or frozen cherries
1/4 cup brown sugar (for compote)
1 tbsp lemon juice

Instructions:

In a large bowl, whisk together the flour, crushed pistachios, granulated sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and grease lightly.
Use a 1/4 cup measuring scoop to pour batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
For the cherry compote, combine cherries, brown sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the cherries break down and thicken, about 10 minutes. Remove from heat and let cool for 10 minutes.
Serve the pancakes warm topped with the cherry compote and extra crushed pistachios if desired.

Tips:
For an extra burst of flavor, add a pinch of cinnamon or a dash of almond extract into the pancake batter. You can also use almond milk instead of buttermilk for a nutty twist.

Nutrition Facts: