Savory Pancakes


MakeThe International House of Pancakes (also known as IHOP) is celebrating National Pancake Day by inviting guests from around the country to celebrate on February 28, 2012 at IHOP to enjoy a free short stack of Buttermilk pancakes. In return for the free pancakes, guests are asked to consider leaving a donation for Children’s Miracle Network Hospitals© and other designated local charities.

Yet, if you’re unable to make it to IHOP tomorrow here are some incredible pancake dishes to make for yourself.


Dessert Ricotta-Banana Pancakes

(courtesy of All You Magazine)


  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup whole-milk ricotta
  • 1 large egg
  • ½ cup milk
  • 2 Tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 small ripe banana, mashed
  • Caramel sauce, optional
  • Sliced banana, optional

How To:

  • Preheat oven to 200ºF. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.
  • Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.
  • Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.


Chocolate Chip & Candied Bacon Pancakes w/Nutella Maple Syrup

(courtesy of


For the candied bacon:

  • 6 strips thick cut bacon
  • ¼ cup packed light brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon smoked paprika
  • ½ teaspoon cocoa powder

For the syrup:

  • ½ cup Nutella
  • ½ cup maple syrup
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla

For the pancakes:

  • 2 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 ½ cups buttermilk
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips

How To:

  • Heat the oven to 375 F and line a baking sheet with aluminum foil.  Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet.  Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.
  • In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined.  Sprinkle the mixture evenly over the bacon.  Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling.  Cool completely on the rack.  Once cool roughly chop.  Set aside.
  • In a small saucepan combine the Nutella, maple syrup, butter, and vanilla.  Place the pot over low heat, stirring constantly, until the butter is melted and the mixture is smooth.  Set aside.
  • Heat a flat griddle, or other large smooth bottom skillet, to medium-low heat.
  • In a medium bowl cream together the cream cheese, butter, and vanilla until smooth.  Add the eggs, one at a time, and whisk until evenly incorporated.  Add the buttermilk and whisk until well combined.
  • In a large bowl combine the flour, sugar, baking powder, and salt.  Whisk to mix.   Stir in the chopped bacon and the chocolate chips.  Make a well in the center and pour in the wet ingredients.  Stir until just combined and no large lumps of dry flour remain.
  • Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, on to the heated griddle.  Cook for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown.  Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown.  To hold pancakes while cooking store in a warm oven on a wire rack.  They will hold for up to 45 minutes.  Serve warm with a drizzle of the syrup.


Vegetable Pancakes

(courtesy of Paula Deen)


  • 1 cup zucchini, grated
  • 1 cup carrots, grated
  • ¼ cup milk
  • 1 egg
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup flour
  • 2 green onions, sliced
  • 2 tablespoon oil

How To:

  • In a mixing bowl, stir together the flour, baking powder, salt, and pepper.  In another bowl, grate carrots, zucchini, and onions, and toss. In another bowl, beat together the egg and milk, toss into the bowl of grate vegetables, and stir. Add this to the dry ingredients and stir until combined.
  • Using a large skillet, heat 1 tablespoon of oil over medium heat.  Spoon the batter by tablespoons into the pan, making a few pancakes at a time.  Cook about 2 minutes on each side and golden brown.  Add the remaining oil to the pan as needed. Serve pancakes at once.


Cinnamon Roll Pancakes

(courtesy of


Cinnamon Filling:

  • 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

Cream Cheese Glaze:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2-ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil

How To:

  • Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
  • Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
  • Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
  • Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.


*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.

*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!


Elvis Pancakes

(courtesy of


  • 2 cups buttermilk
  • 2 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 cup all purpose flour
  • 1 cup buckwheat flour
  • 2 tablespoons butter, cold plus more as needed
  • Peanut butter, for topping
  • Sliced bananas, for topping
  • Honey, for topping

How To:

  • In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
  • In another large bowl mix together all-purpose flour and buckwheat flour.
  • Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.
  • In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.
  • Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.


German Pancakes with Berries

(courtesy of


  • 1/2 cup all-purpose flour, sifted
  • 3 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons melted butter
  • 1/4 teaspoon salt
  • Mixed Berries, syrup, whipped cream, powdered sugar-for serving

How To:

  • Preheat oven to 350 degrees F. Grease a 9-inch oven safe skillet with butter and set aside.
  • Gradually add flour to beaten eggs, mix with a fork. Stir in milk, vanilla extract, butter, and salt. Pour batter into prepared skillet.
  • Bake at 350° for 25 minutes or until golden brown. Cut into wedges and serve warm with berries, syrup, whipped cream, and powdered sugar.


Carrot Cake Pancakes


  • 1¼ cup White Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ¼ cups Light Brown Sugar, Packed
  • ¾ cups Lowfat Buttermilk
  • 1 Tablespoon Canola Oil
  • 1½ teaspoon Vanilla Extract
  • 2 whole Eggs
  • 2 cups Finely Grated Carrot (about 1 Pound)

How To:

  • Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine ¼ cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrot.
  • Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto the pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook for 1 minute or until bottoms are lightly browned. Repeat procedure twice with the remaining batter.


Tiramisu Pancakes

(courtesy of


For the pancakes

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cocoa powder, slightly rounded, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • a generous pinch of salt
  • 1 ½ cups milk
  • ½ cups sour cream
  • 3 large eggs
  • 4 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 2 tablespoons instant coffee

For the glaze (optional)

  • ¼ cup maple syrup
  • 3 tablespoons softened butter
  • 2 tablespoons coffee liqueur

For the cream

  • 4 oz. mascarpone cheese
  • 1 cup whipping cream
  • 2 tablespoons coffee liqueur
  • 2 tablespoons maple syrup

How To:

  • Start by preparing the cream and the glaze. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing, and is what really makes these pancakes. If you like generous amounts of cream on your pancakes, you might want to make a double portion.) The glaze is optional, but very, very (and I mean very) good. Simply combine the ingredients well. Set aside.
  • In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly.
  • In a separate bowl, combine the milk and sour cream until smooth (it helps to slowly dilute the sour cream with the milk while whisking, which reduces the chances of clumps). Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter, and vanilla. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour. I like to transfer my batter to a measuring cup or something else with a spout, for easier cooking.
  • Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate. Spread a small amount of the maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.
  • To serve, dollop a generous amount of the cream in between layers of pancakes. Top with more cream, and then top with shaved chocolate, or a light dusting of sifted cocoa powder.
  • Serve with extra cream and/or glaze on the side for dipping.  A bonus: these pancakes taste amazing even when cold.