4 Pancake Recipes to Upgrade Your Weekend Breakfasts

Blog | February 14th, 2023

We start playing “pat-a-cake” almost as soon as we can sit up. While other childhood games fade, this one becomes a building block…unknowingly at the time…that sets us on a path to the best breakfast journeys that last a lifetime! Let’s keep patting and flipping those cakes to put a spin on upgrading our weekend wake-up meals and teaching our kids to do the same!

Mini Pancake Cereal

Kids will love this recipe…from making them to eating them! Since they are small, flipping is easy, allowing supervised children to be the chef!


1½ cup flour

3½ tsp baking powder

1 tsp salt

1½ tsp sugar

1¼ cup milk

1 egg

¼ tsp vanilla extract

3 Tbsp butter, melted


-In a large bowl add the first four ingredients.

-Make a well then add milk, egg, vanilla and melted butter.

-Mix until well combined.

-Heat pan over medium heat.

-Pour ingredients into a squeeze bottle and make several small pancake circles. 

-When pancakes are ready, they will look bubbly and brown.

-Flip with a spatula and cook the other side.

-Serve in a bowl, with a slice of softened butter and drizzled with maple syrup.

*Some like these cereal pancakes with milk poured over them. You can also add pecans, strawberries, blueberries or bananas…or do both maple syrup and milk!

Cinnamon Bun Pancakes

When breakfast desires are a toss-up, combine them! Have the taste of cinnamon rolls in a pancake to make everyone happy!


½ cup powdered sugar sifted

1 Tbsp whole milk

¼ tsp vanilla extract

1 cup all-purpose flour

2 Tbsp granulated sugar

4 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

⅛ tsp salt

1¼ cups buttermilk, shaken

1 large egg

1 Tbsp unsalted butter, melted and cooled


-Add the powdered sugar, milk, and vanilla to a small bowl and whisk vigorously until smooth.  -Set aside.

-In a medium bowl, mix together flour, granulated sugar, cinnamon, baking powder, baking soda and salt.

-In a small bowl, add buttermilk, egg, and melted butter, beating until thoroughly combined.

-Add all wet ingredients to the dry ingredients and mix until just combined. The batter will have small to medium lumps.

-Preheat skillet over medium heat and brush with butter.

-Scoop ¼ cup of batter onto the warm skillet, fitting as many as possible.

-Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, then flip. -Reduce the heat to medium-low and cook on the opposite sides for 1-2 minutes, until golden brown.

-Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree oven to keep warm.

-Repeat with remaining batter, adding more butter to skillet as needed.

-Serve immediately with glaze.

Weekend Worthy Fruit Filled Pancakes

IHOP can keep the rooty tooty…but you will have the fresh and fruity!


2 cups flour

2 tsp baking powder

1 tsp baking soda

2 tbsp granulated sugar

2 eggs

2 Tbsp butter, melted

2¼ cups milk

½ cup strawberries, hulled and sliced

½ cup blueberries

3-5 Tbsp butter or cooking oil spray

Syrup, powdered sugar and whipped cream


-Using a whisk, combine flour, baking powder, baking soda, and sugar in a large bowl, then set aside.

-Whisk eggs, melted butter, and milk in a separate bowl.

-Add the dry ingredients, ½ cup at a time, to the wet ingredients.

-Mix thoroughly until smooth, with no lumps.

-Fold the strawberries and blueberries into the batter.

-Place frying pan over medium heat.

-Melt 1 tablespoon of butter or cooking oil spray to coat the pan bottom.

-Pour ⅓ cup of batter per pancake into skillet.

-In 2 minutes, when bubbles start to form, flip pancakes and cook about 2 more minutes.

-When both sides are golden brown, remove from pan.

-Top with syrup, powdered sugar, and whipped cream.

Quick and Easy Crepes

When something light is preferred, crepes are a perfect pancake substitute! These are both easy and delicious!


2 eggs

2 tablespoons canola oil

1 tablespoon sugar

1 cup flour

1 1/3 cup milk


-Combine all ingredients in a blender.

-Blend on low speed until well combined, with no lumps.

-The batter should be thin and easy to pour.

-Heat a skillet over medium-high heat.

-Grease lightly with butter or cooking spray.

-Pour a small amount of crepe batter into the pan moving the pan in a circular motion to coat the entire bottom with batter.

-Let it cook for about thirty to sixty seconds, or until edges bubble slightly and a spatula slides easily under the crepe.

-Flip and cook another fifteen to thirty seconds.

-Remove from pan and stack or roll.

-Eat plain or fill with bacon and eggs, cream cheese options or top with fruit and whipped cream.