Pancake Recipe Roundup: 9 Easy Ideas for Weekend Mornings

This article was written with help from AI and edited by Thrive Market’s talented team of human writers.

There’s something undeniably comforting about a stack of pancakes—golden, fluffy, warm off the griddle, and ready to soak up butter and maple syrup like a sponge. Whether it’s a lazy weekend breakfast, a cozy brunch with friends, or even a weeknight dinner (yes, breakfast for dinner is a thing), pancakes are a timeless favorite. But behind that simple stack lies a bit of kitchen science and a few tricks that can make all the difference. Get ready to master the art of pancake-making—from choosing the right ingredients to flipping like a pro—and discovering a new favorite recipe (or two).

10 Pancake Tips, Including the Best Ways to Make Pancake Batter

Want a perfect batter every time? Follow these guidelines.

Don’t overmix the batter.
Once the wet and dry ingredients are combined, stir until just mixed. A few lumps are okay! Overmixing develops the gluten and makes pancakes tough.

Let the batter rest.
Let it sit for 5–10 minutes after mixing. This helps the flour fully hydrate and gives you fluffier pancakes.

Use room temperature ingredients.
Cold eggs or milk can mess with the consistency. Let them come to room temp so they blend better.

Separate and whip the egg whites (optional for ultra-fluffy).
Whip the whites to soft peaks and fold them in last. This adds serious lift.

Preheat your pan or griddle properly.
Medium heat is key. Too hot and the outside burns before the inside cooks. Flick water on it—if it sizzles gently, it’s ready.

Butter + oil combo.
Butter for flavor, oil for preventing burning. A small amount of both gives you golden, crispy edges.

Don’t flip too early.
Wait until bubbles form and stay open on the surface before flipping. That’s your green light.

Use a measuring cup or scoop.
To get even pancakes, use the same amount of batter each time—a ¼ cup is a solid standard.

Keep pancakes warm.
Put cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.

Add-ins go in last.
If you’re adding chocolate chips, berries, etc., sprinkle them on top after pouring the batter in the pan—they’ll stay distributed better.

How to Make Gluten-Free Pancakes

Tender and fluffy gluten-free pancakes? Put them on the menu with these tips. 

Use a quality GF flour blend.
Look for one that includes xanthan gum or guar gum. If yours doesn’t, add ¼ tsp per cup of flour.

Let the batter rest.
GF flours absorb liquid slowly—resting helps avoid gritty texture.

Don’t overmix.
Especially with rice flour blends, overmixing can make pancakes dense.

Boost moisture and consider your add-ins.
A spoonful of yogurt or mashed banana in the batter helps with tenderness, and GF pancakes pair beautifully with blueberries, cinnamon, or lemon zest.

9 Best Pancake Recipes from Thrive Market

From a paleo-friendly short stack to fall-inspired flavors, there’s a favorite pancake recipe for every lifestyle.

Quinoa Pancakes

This gluten-free recipe uses apple sauce as a stand-in for butter, and can easily be doubled for leftovers. 

Yield: 2 servings
Active Time: 10 minutes
Total Time: 15 minutes

Ingredients

½ cup Thrive Market Organic Quinoa Flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt
1 egg
¼ cup water
2 tablespoons apple sauce
2 tablespoons maple syrup, plus more for serving
Coconut oil, for cooking
1 cup blueberries

Instructions

In a large bowl, whisk quinoa flour, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk egg, water, apple sauce, and maple syrup. Fold wet ingredients into dry and stir until just combined. Let the batter sit for 3 to 5 minutes, until it expands slightly.

In a nonstick skillet, melt coconut oil over medium heat. When the oil is shimmering, add a ¼-cup scoop of batter and use the bottom of the measuring cup to flatten it. Cook until golden, about 3 to 4 minutes. Flip and cook for another 1 to 2 minutes. Repeat with remaining pancakes. In the same skillet, add blueberries and let blister, about 2 minutes. Serve pancakes stacked on a plate with blueberries spooned on top, plus extra maple syrup if you’d like.

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Ultimate Paleo Pancake Recipe

Fuel your morning with a recipe featuring protein, fiber, and healthy fats.

Yield: 2 servings
Active Time: 10 minutes
Total Time: 20 minutes

Ingredients

¼ cup coconut flour
½ teaspoon baking powder
1 pinch salt
3 tablespoons coconut oil, melted
1 tablespoon raw honey
3 large eggs, at room temperature
⅓ cup almond milk
½ teaspoon vanilla extract
Zest of 1 orange
Zest of 1 lemon
Coconut oil for frying pancakes
Maple syrup or coconut nectar, to serve

Instructions

In a large bowl, whisk together coconut flour, baking powder, and salt.

In medium-sized bowl, whisk together coconut oil, honey, eggs, almond milk, vanilla, and orange and lemon zests. Pour mixture into flour mixture and fold to combine, breaking up any large lumps.

Heat 1 tablespoon coconut oil in large skillet over medium heat. Pour small 1/4  cupfuls into the skillet and cook until bottom has turned golden brown, 2 minutes. Flip and cook until browned on other side. Continue cooking until all batter has been used, adding more coconut oil to skillet as needed. Serve warm with maple syrup or coconut nectar.

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Keto Lemon Ricotta Pancakes

Tender and lemony, this keto-friendly recipe blends gluten-free flours with rich ricotta cheese, lemon, and almond extract. 

Yield: 10 pancakes
Active Time: 10 minutes
Total Time: 35 minutes

Ingredients

For the dry ingredients:
⅔ cup almond flour
¼ cup Thrive Market Organic Coconut Flour
½ teaspoon baking soda
¼ teaspoon salt

For the wet ingredients:
3 large eggs
½ cup ricotta
4 to 6 tablespoons water
Zest and juice of 1 large lemon
1 tablespoon Swerve confectioners sugar replacement
½ teaspoon almond extract

For cooking and serving:
coconut oil

Raspberry purée, for serving
Coconut whipped cream, for serving
Raspberries, for serving

Instructions

Whisk the dry ingredients in a large bowl, and whisk the wet ingredients in a medium bowl. Add wet ingredients to the dry and stir until blended. Let batter sit for 1 minute. If it seems too thick, add water, 2 tablespoons at a time, until you’re happy with the consistency.

Melt coconut oil in a large skillet over medium-high heat. Spoon ¼ cup of batter onto the skillet and gently flatten with the bottom of the measuring cup. Cook for 2 to 3 minutes, then flip and cook for an additional 1 to 2 minutes. Serve with a drizzle of raspberry purée, a dollop of coconut whipped cream, and raspberries.

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Gluten-Free Gingerbread Pancakes

Inspired by gingerbread cake, this winter-ready recipe is spiced with clove, nutmeg, and ginger.

Yield: 18 to 20 pancakes
Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

5 eggs
⅓ cup water
5 tablespoons coconut oil, melted, plus more for cooking
1 tablespoon sugar free monkfruit syrup, plus more for serving
1 box Simple Mills Almond Flour Pancake and Waffle Mix
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon sea salt

Butter, for serving

Whipped coconut cream, for serving (optional)

Instructions

Preheat oven to 200°F. Whisk eggs, water, coconut oil, and monkfruit syrup in a large bowl. Whisk in Simple Mills mix, spices, and salt.

Melt 1 teaspoon of coconut oil in a cast-iron skillet over medium heat. Pour 2 tablespoons of batter for each pancake and cook for 1 to 2 minutes; flip and cook 1 more minute, or until cooked through. Remove to a sheet pan and keep warm in the oven. Repeat with remaining batter, then plate pancakes and top with butter and maple syrup. Serve with a dollop of coconut cream (if using).

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Paleo Coffee Pancakes

In this recipe, coffee replaces buttermilk for a morning buzz that’s also a gluten-free way to start the day.

Yield: 3 servings
Active Time: 10 minutes
Total Time: 18 minutes

Ingredients

¾ cup Birch Benders Paleo Pancake & Waffle Mix
⅔ cup brewed Kicking Horse Smart Ass Whole Bean Coffee, Medium
1 teaspoon ground Kicking Horse Smart Ass Whole Bean Coffee, Medium
1 tablespoon ghee
Maple syrup, for serving

Instructions

Preheat oven 200 degrees F. Stir all ingredients in a medium bowl and let sit for 3 to 5 minutes, or until slightly thickened. Melt ghee in a large skillet over medium-high heat; swirl to coat pan. Scoop ¼ cup of batter into skillet; cook for 2 to 3 minutes, then flip and cook the other side, an additional 1 to 2 minutes more. Remove and store in oven to keep warm while you make the remaining pancakes. Serve with syrup.

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Chocolate Buckwheat Pancakes

Breakfast is extra special when dark chocolate gets melted into the batter. 

Yield: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the pancakes
1 ounce 85-percent dark chocolate, grated
1 ⅔ cups buckwheat flour
1 egg
¼ cup coconut sugar
1 ½ cups milk or unsweetened nut milk
2 teaspoons baking soda
1 teaspoon vanilla extract 

For the syrup
1 cup maple syrup
Pinch of sea salt
Scant ¼ cup water
3 ½ ounces of 85-percent dark chocolate, broken into pieces

2 tablespoons unsalted butter, for frying
Pecans, for garnish

Instructions

Make the pancake batter
Place all the ingredients in a blender and blend on high until well combined and a thick batter has formed. Set aside to let rest.

Make the syrup
Place the syrup, salt, and water in a small saucepan over low heat and bring to a simmer. Place the chocolate in a small bowl and pour the hot liquid over it. Whisk until smooth.

Cook the pancakes
Heat the butter in a large skillet over medium heat. When butter sizzles, spoon in some batter and cook until bubbles begin to appear on the surface of the pancake. Flip pancake over and cook for another 1 to 2 minutes. Repeat with remaining batter. To serve, drizzle with warm syrup and top with pecans or other nuts, if desired.

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Chocolate Protein Powder Pancakes

More chocolate, this time using convenient protein powder and topped with a sweet fig and date syrup.

Yield: 5 to 7 pancakes
Active Time: 30 minutes
Total Time: 1 hour

Ingredients

For the fig and date syrup
1 tablespoon coconut sugar
6 dried mission figs, diced
6 Medjool dates, diced
⅔ cups water
¼ teaspoon sea salt
½ teaspoon cinnamon
1 orange, zested and juiced

For the pancakes
1 whole egg
2 egg whites
¼ cup almond milk, plus more if needed
3 tablespoons fig date compote (recipe follows) or fig jam
1 tablespoon honey
1 cup ground oats
3 tablespoons Garden of Life RAW Protein Chocolate
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon sea salt

Instructions

Make the syrup
Add all syrup ingredients to a small saucepan over medium heat; stir well. Bring to a boil, then reduce heat to simmer for 30 minutes; let cool slightly. Strain through a fine mesh strainer, pressing down with the back of a spoon to extract all the liquid; reserve fig and date compote for pancake batter.

Make the pancakes
In a large bowl, whisk egg, egg whites, almond milk, fig and date compote, and honey until well blended.

Add oats to a food processor and process until fine. Pour into a medium bowl, followed by the protein powder, baking powder, cinnamon, and salt; whisk. Pour dry ingredients into the bowl with wet ingredients, and stir until just combined. If batter feels dry or thick, thin with additional almond milk, 1 tablespoon at a time.

In a large skillet on medium high heat, add 1 tablespoon coconut oil. When melted, add 2 apple slices and let cook for 45 to 60 seconds, flip. Pour ¼ cup of batter over each apple; gently push down batter with the measuring cup to cover each slice; cook for 1 to 2 minutes. Flip pancake, reduce heat to medium, and cook for another 1 to 2 minutes. Transfer to a plate and drizzle with fig and date syrup.

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Coconut Flour Pancakes

Gluten-free, grain-free, and paleo-friendly, these pancakes are full of traditional flavor. 

Yield: 2 to 4 servings
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

¼ cup coconut flour
½ teaspoon baking powder
1 pinch salt
3 tablespoons coconut oil, melted
1 tablespoon raw honey
3 large eggs, at room temperature
⅓ cup almond milk
½ teaspoon vanilla extract
Zest of 1 orange 
Zest of 1 lemon 
Coconut oil for cooking pancakes
Maple syrup, to serve

Instructions

In a large bowl, whisk together the coconut flour, baking powder, and salt.

In a medium-sized bowl, whisk together the coconut oil, honey, eggs, almond milk, vanilla extract, and orange and lemon zests. Pour this mixture into the flour mixture and fold to combine, breaking up any large lumps in the batter.

Heat a tablespoon or so of coconut oil in a large skillet over medium heat. Pour small 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, 2 minutes. Flip and cook until browned on other side. Continue cooking until all batter has been used, adding more coconut oil to the skillet as needed. Serve warm with maple syrup or coconut nectar.

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Dutch Baby Pancake

Sometimes called German pancakes or Dutch puffs, Dutch Baby pancakes are a puffy—and slightly sweeter—alternative to classic flapjacks you can make in the oven.

Yield: 2 to 4 servings
Active Time: 5 minutes
Total Time: 30 minutes

Ingredients

3 large eggs
½ cup all-purpose flour
½ cup milk
1 tablespoon unbleached organic sugar
Small pinch nutmeg
4 tablespoons ghee or butter
Confectioner’s sugar, lemon zest, and berries, to serve

Instructions

Place a heavy 10-inch skillet in the oven and preheat to 425 degrees.

In a large bowl, mix together eggs, flour, milk, sugar, and nutmeg until smooth. Let batter rest for 15 minutes.

When ready to bake, place butter in the hot skillet and swirl to coat all sides. Pour in the batter as soon as the butter has melted and close oven door. Bake for 20 minutes, then turn heat down to 300 degrees and bake 5 minutes longer. Remove pancake from oven, dust with confectioner’s sugar, sprinkled with lemon zest, and top with berries, to serve.