5 Pancake Recipes Sure To Put You In A Sugar Coma

pancake recipes nutella stuffed

Whether you’re flipping pancakes just for yourself or for a small brood, here are 5 pancake recipes for sweet-as-hell flapjacks sure to liven up breakfast.

I’ve been making my family pancakes (almost) every Sunday morning for the past four years. I make good pancakes, but honestly, it’s getting repetitive and boring. Especially on those special mornings.

Special mornings like holidays, snow days, birthdays and any Sunday that isn’t the typical weekend. I need to bulk up my pancake recipe game because sprinkling some chocolate chips into my batter isn’t exactly the work of a master breakfast maker.

After doing some searching for pancakes recipes online, I found more than a few that would shock and delight the hell out of my kids. The shock might also be the sugar coma setting in after tasting some of these insane pancake recipes.

Whether you’re flipping pancakes just for yourself or for a small brood, here are 5 pancake recipes for sweet-as-hell flapjacks sure to liven up breakfast.

Pancake Recipe #1: Strawberry Cheesecake Pancakes


Cheesecake Blender Ingredients

8 oz cream cheese, softened
1 cup vanilla Greek yogurt
1 tablespoon lemon juice
2 eggs
¼ cup sugar
1 teaspoon vanilla
1 1/4 – 1 1/2 cups milk (depending on how thick you like your pancakes)
2 tablespoons butter, melted

Dry ingredients

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda


  1. Prepare Fresh Strawberry Ingredients according to recipe.
  2. While syrup is simmering, add Cheesecake Blender Ingredients to blender and blend until smooth.
  3. In a large bowl, sift together Dry Ingredients.
  4. Pour the Cheesecake Blender mixture into the Dry Ingredients and whisk just until combined. Do not over mix – there should be small lumps. (If you like thinner pancakes, thin with more milk as desired, being careful not to overmix).
  5. Heat a lightly greased large nonstick skillet over medium heat. Pour pancakes by the 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  6. Top with Fresh Strawberry Syrup.


Pancake Recipe #2: Carrot Cake Pancakes With Maple Cream Cheese Drizzle


1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus more for the griddle
1/2 teaspoon pure vanilla extract
1 cup loosely packed finely grated peeled carrots, patted dry on paper towels (about 3 medium)
1 teaspoon grated orange zest
1/4 cup finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, plus coarsely chopped nuts for serving
3 ounces cram cheese, at room temperature
1 cup pure grad B maple syrup


1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Whisk together the eggs, buttermilk, butter, vanilla, carrots, and orange zest in a large bowl until smooth. Add to the flour mixture, fold in the ginger and finely chopped pecans, and mix with a rubber spatula until just combined. Cover and refrigerate for 30 minutes.

2. Preheat the oven to 250 degrees. Line a baking sheet with parchment.

3. Combine the cream cheese and maple syrup in the bowl of a stand mixer, fitted with the whisk attachment and whip until combined, about 1 minute. Transfer to a heatproof bowl and then pop in the oven until just warmed through and easy to drizzle.

4. Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.

5. Stack the pancakes on plates, drizzle with the cheese mixture, and sprinkle with coarsely chopped nuts.


Pancake Recipe #3: Chocolate Chip Pancakes With Peanut Butter Syrup


• 1 cup milk
• 1 egg
• 1 tsp vanilla
• ¼ cup peanut butter
• 1⅛ cup flour
• 2 TBS sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup mini chocolate chips

For the Peanut Butter Syrup:
• 2 TBS peanut butter
• ½ cup maple syrup


1. In a small bowl mix together your milk, egg, vanilla and peanut butter until smooth.
2. In a large bowl mix together your flour, sugar, baking powder, baking soda, and salt.
3. Add your wet ingredients into your large bowl with your dry ingredients and mix until just combined.
4. Dump in your chocolate chips and fold into the batter.
5. Pour your pancake batter onto a preheated to medium high griddle in ¼ cupfuls.
6. When batter begins to bubble, flip pancakes with a spatula.
7. Cook pancakes for another 1-2 minutes until the bottoms are golden brown.
8. In a small bowl put your peanut butter and your maple syrup.
9. Heat the peanut butter maple syrup mixture in the microwave for about 30 seconds and stir to combine.
10. Pour peanut butter syrup over the top of your pancakes when serving.

Pancake Recipe #4: Pancakes Stuffed With Nutella


  • 10 – 14 tbsp Nutella
  • 1½ cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
  • 1 egg
  • 1 cup + 2 tbsp milk (I used low fat)
  • 1 tsp vanilla essence (optional)
  • 1 tsp butter, separated (2 x ½ tsp)
  • Sliced strawberries (optional)


Frozen Nutella Disc

  1. Line a baking tray with baking paper (parchment paper).
  2. Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½” / 6cm in diameter and ⅕” / ½ cm thick. (Note 1) Repeat to make 7 discs.
  3. Place the tray in the freezer until firm (around 1 to 1½ hours).
  4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).


  1. Place the Dry Ingredients in a bowl and whisk to combine.
  2. 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).
  3. Melt ½ 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)
  4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
  5. Dollop ¼ 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).
  6. 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.
  7. 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.
  8. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it’s not necessary!


1. Don’t make the Nutella discs too thin otherwise they may break when you handle them. But on the other hand, don’t be too greedy and make them too big otherwise they will ooze out everywhere when you’re making the pancake!

2. Wiping most of the butter off is the secret to getting the first pancake an even golden brown rather than splotchy which is what usually happens!

3. The Nutella discs soften quickly. They need to stay firm in order to handle them. I work in 2 batches – take 3 Nutella discs out of the freezer, cook 3 pancakes, then repeat. I found that by the time I got to the 4th pancake, the Nutella discs were starting to soften.

4. I use a ¼ cup measure and fill it about ⅔ of the way up then dollop that on top of the Nutella. You don’t need a full ¼ cup of batter to cover the Nutella, the pancake becomes too big and thick. Use the edge of the cup to spread the batter to cover the Nutella. You have to work quickly because once the Nutella disc is on the batter, it melts quickly and it is almost impossible to spread batter on top of melted Nutella.

5. If you get a pancake that “bursts” and Nutella spills onto the fry pan, scrape the Nutella off before making the next one. Otherwise you’ll get burnt bits of Nutella on your next pancake!


Pancake Recipe #5: Pancake Taco

The Pancake Taco, or as Food Steez likes to call it, The Paco – is taking Taco Tuesday to a whole new level.


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