Simple Ways to Transform Your Morning Pancakes

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Nothing says “OMG, it’s the weekend!” like pancakes. Someone has taken the time to get up before you, cook them, toss the first one because it’s always horrible, and deliver crisp-edged discs of sweet dough to you in bed, at the table, or while you’re watching cartoons. (Come on, we’ve all been there.) Or maybe that person is you, and you love your people enough to ensure that they wake up to the scent of pancakes.

There’s no need to eat plain Jane pancakes when there’s a whole world of options out there, though. Here are a few of our favorite flapjack add-ons, because while a good thing is good, why not go for great?

Bacon

Crumble bits of cooked bacon into the batter, or—if you’re feeling like a champ—pour batter over whole cooked slices. Bacon, syrup, pancakes, in one fell breakfast treat.

Orange

If you’re a citrus fan, you can add bits of orange zest or a splash of juice to the batter itself. Maybe go for sugar or honey instead of syrup on this one; citrus and honey are familiar friends.

Chocolate Chips

Classic for a reason. Add as many as you want, again at the batter stage. And hold off on syrup; a flurry of powdered sugar and a fat slab of butter are the way to go, so you can more easily taste the chocolate.

Blueberries

You feel that much healthier when you get fruit into the batter, and blueberries add an excellent texture sensation—all juice and pop—when they are pancake-i-fied.

Raspberries

Raspberries add color, tartness and all-around delight. Be sure to chop them small or puree them. If you do the latter, add them to the batter with a tiny bit less liquid than you’d otherwise use.

Peaches

Peaches are the epitome of summer, and chopped small they lend textural interest and natural sweetness.

Bananas

Rare is the child who doesn’t flip for a banana pancake. Adults have a tough time resisting their charms, too. Slice the bananas thin, adding them to the pancake while on the griddle for looks. You can also mince them and add them to the batter, if you prefer.

Ricotta

There’s an inimitable lightness to a ricotta pancake; try swapping out the milk in the recipe below for ricotta, and drizzle in a bit of milk if the batter looks too thick. Top them with honey or a spoonful more of ricotta, hit with a light dusting of black pepper. (Trust us.)

Eggnog

Around the winter holidays, swap the milk portion of your recipe for eggnog. Garnish with grated nutmeg and cinnamon for the most Christmas-y brunch we can imagine.

Granola

Quick pancakes get a wholesome (and just the right amount of hearty) with oatmeal, walnuts, honey and cinnamon.

Basic Pancakes

Makes 12-15 pancakes

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted, or vegetable oil

1 large egg

1 tablespoon vegetable oil

Whisk together flour, sugar, baking powder, and salt in a small bowl; set aside. Preheat oven to 200 degrees if you need to keep cooked pancakes warm.

Whisk together milk, butter (or oil), and egg in a medium-sized bowl. Add dry ingredients to milk mixture and whisk together until just moistened. Be careful not to over mix; a few lumps are totally fine. Heat a large skillet (nonstick or cast-iron) or griddle over medium-high heat. Very lightly oil skillet. Spoon 2 to 3 tablespoons of batter onto skillet for each pancake, using the back of the spoon to spread batter into a round.

Cook until pancakes show a few bubbles, of which some have burst, 1 to 2 minutes. Flip using a thin spatula, and cook until browned on the bottom, 1 to 2 minutes more. If needed, transfer pancakes to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and the rest of the batter.