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Pancakes - What's Your Favorite Type??

  • t

Pancakes, there are certain moments where the luring aroma of pancakes cooking on the flat top of my favorite little breakfast place just captivate my senses.

There lots of different styles of pancakes. Large thick cake types, thin buttermilk, whole wheat, ones that have chocolate chips or other fruits/nuts embedded in them, crepes, blintzes, pigs in blankets. The possibilities are endless, not to mention the syrup toppings.

I like my pancakes that are thin sponge sponge style about the size of a normal diner plate, cooked to a golden brown, loaded with butter, sometimes real maple syrup but, mostly just butter.

How about you? What are your favorite style pancakes and how do you like them served?

Bet you want some right....Now!

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  1. I like buckwheat pancakes, pretty thick, luncheon plate size with real maple syrup and sliced apples. And butter.

    1 Reply
    1. re: magiesmom

      Substitute fresh, plump blue berries for the apples and you have my favorite.

    2. Meltaway style. I don't like thick, doughy pancakes. Meltaways are a style that is much harder to find now.

      And it is especially good in buckwheat.

      Yeast-raised pancakes are also excellent.

      8 Replies
      1. re: Karl S

        I have never heard of meltaway style. But googled it and think I would like them.

        I don't like thick doughy or cakey pancakes, which I find in most restaurants, so I rarely order pancakes when out.

        At home, Mr. S makes lovely thin buttermilk pancakes. Actually, he makes thicker ones for himself, then thins the batter down and makes the thinner ones for me.

        1. re: Karl S

          One of my current favorites are made with ricotta and lemon zest. Really light and airy.

          1. re: treb

            I like ricotta pancakes too - the lightness is fabulous. I don't think I've had the meltaway style but it looks like something I would enjoy.

            1. re: treb

              Yes, there's a recipe I've been using that calls for Greek yogurt and lemon. Such a nice texture, and the tanginess goes so well with maple syrup.

              1. re: sgogo

                Maybe I'll sub in Greek Yogurt for the ricotta, sounds good.

              1. re: treb

                It's a term for a light, very tender, relatively thin, pancake that melts in your mouth compared to bigger, doughier pancakes. There's no one type of recipe that gets this result, it's a matter of style. One common approach is to separate egg yolks and whites, and use sour cream, but I've had meltaway style buckwheat pancakes that don't use eggs or much dairy.

                1. re: Karl S

                  That's probably what I referred to as thin and like a sponge consistency. Now I have a new name for them. I don't care for thick cake type pancakes, too dry for me.

            2. My absolutely first choice would be fluffy pancakes with lots of plump juicy blueberries smothered in real maple syrup.
              Don’t think I ever had a buckwheat pancake, I will need to find a recipe to try next weekend!
              This post got me thinking about how we used to celebrate shrove Tuesday in school, pancakes made out of a box, smothered in fake syrup, with a styrofoam cup of watered down hot chocolate all eating outside on long tables. Boy those were delicious!

              1. Had pancakes for breakfast both Saturday and Sunday, so no, don't want them now. I like light and airy, about 6" diameter smothered in butter and strawberry preserves.

                1 Reply
                1. re: wadejay26

                  I hear ya, butter....butter... and more butter.

                2. Pineapple or banana foster pancakes if I'm in the mood for something really sweet but typically I enjoy plain pancakes with soft goat cheese and apricot jam.

                  1. I only eat pancakes when I'm skiing..
                    With lots and lots of buttah and real maple syrup.

                    Have no desire to eat them anytime but on the slopes..
                    Strange I know but it is what it is.

                    2 Replies
                    1. re: Beach Chick

                      Is there anything other than 'real' maple syrup. Suppose you don't ski Vermont, aye!

                      1. re: treb

                        Never skied East Coast..friends have a winter home in Stowe and been skiing there for over 50+ years..say it is lovely...maybe one day, I'll get an invite.

                    2. I'm a simple person when it comes to pancakes. Even though I love them.

                      Big fluffy buttermilk pancakes with real maple syrup.

                      Fork and coffee optional. Well, maybe not the former.

                      2 Replies
                      1. re: ipsedixit

                        Do you roll them up and fang them down?

                        1. re: treb

                          As a kid I totally used to eat sans fork and sans syrup (too sweet).

                      2. Blue corn pancakes with toasted pinon.

                        1. Pancakes are something I only make on weekends... for a LATE breakfast. Usually do not have buttermilk on hand so I doctor up whole milk with some kinda acid. Would rather have a bunch of little 3-4 inch pancakes than 1-2 plate-size ones. Like them kinda thin.

                          Have a found (yard sale or thrift store), big/round griddle. It's either a Griswold or Wagner... can't remember which right now... WELL seasoned and pancakes never stick. Think serious non-stick NON-STICK pans can make flipping a little more difficult than nice smooth cast iron.

                          I put dabs of butter in between each pancake & on top... then REAL maple syrup. As a kid, we only ever had Log Cabin... imagine the voices coming down from heaven the first time I had the REAL DEAL!?!

                          1 Reply
                          1. re: kseiverd

                            I've done lemon juice in milk, works pretty good. Log Cabin was a special treat for us we had mostly Karo, wow what gunk that was!

                          2. Korean seafood and chive pancakes. Or just plain old scallion pancakes, but either way, dunked in a spicy soy/sesame sauce.

                            3 Replies
                            1. re: JungMann

                              I want these and I need a good recipe for them.

                              Otherwise regular pancakes would have to be small but medium thickness. Too thick would be gummy and too thin would be overeating for me anyway.

                              1. re: vttp926

                                The secret to pajeon is using a combination of rice flour and cornstarch in addition to AP flour to get a light interior but crispy exterior.

                                Serious Eats has a good primer on how to make scallion pancakes: http://www.seriouseats.com/2011/04/th...

                                1. re: JungMann

                                  Will definitely have to look into it. Sounds so good right now!

                            2. buckwheat... which you hardly see anymore :(

                              4 Replies
                              1. re: TombstoneShadow

                                And here is a local, to us, buckwheat provider!


                                1. re: Raffles

                                  Indeed, I almost mentioned Birkett Mills in my comment that ended with buckwheat pancakes. The Buckwheat Belt of the USA in the Finger Lakes and points west/south.

                                  A very good mix:

                                  My favorite mix is from Cartwright's Maple Tree Inn in Angelica NY, but you have to go there (or have friends/family who go there) to get it. The Birkett Mills mix is the closest commercially available product I've found to the Maple Tree Inn's proprietary mix (to which one only adds water, no eggs or dairy). They open next Monday for the season:


                                2. re: TombstoneShadow

                                  Buckwheat is a pretty tender grain - you can buy the groats and then grind them fresh in a coffee grinder or, if you are lucky a vitamix.

                                  A friend loaned me her vitamix, I ground up about 6 pounds into flour, put them in the fridge and - ah. Breakfast happiness. Just made my first batch of yeasted buckwheat waffles and they were awesome!

                                  1. re: TombstoneShadow

                                    I bought a buckwheat pancake mix once, and they never tasted like they did at the B&B.

                                  2. Before they became impossible to find, some pancake mixes included rice flour, corn flour, & rice flour along with the wheat flour. These made flavorful, fluffy pancakes. I'd have them nicely browned, stacked (four high), each about 5 inches in diameter - slathered with butter in between each, topped with butter & maple syrup, banana slices and toasted pecans overall.

                                    I'm looking for a multigrain pancake mix that isn't granola-based that will replicate this: I think Arrowhead Mills makes one but I can't find it in local stores. Amazon has it of course, but I'm still on a search for a local source.

                                    1. Different pancakes for different moods. Mom made really good "normal" pancakes while I was growing up. Then one Saturday morning she made a batch that was really bad. They didn't rise at all, tasted very eggy, and cooked very unevenly. We had toast that morning. A week later, all fresh ingredients. Same thing happened. I think she waited about a month and tried one last time. No success. I don't think she's cooked a pancake since.

                                      Dad's mom made the best cornmeal pancakes ever. No idea what she did, how she did it or anything else. No one else in the family seems to either. Mom's mom made thin crepe-like pancakes - but less eggy, rolled them up with jelly inside and sprinkled with powdered sugar. Never let them get brown, just barely cooked thru. She learned from her mom. Those I know how to make.

                                      Now for the moment for all the blueblood hounds to groan, I like McDonald's pancakes. Not too thick, never doughy, nice flavor. Would they be better with "real" maple syrup and european butter? No doubt. But as far as pancakes go, I like 'em just fine.

                                          1. re: treb

                                            Love them too!

                                            But tons of work : (

                                            1. re: treb

                                              I love latkes from my father's old family recipe but I separate potato pancakes from pancakes in general. Must have tons of sour cream and a little sugar to dip them in--the latkes, that is!

                                            2. I love pancakes with crumbled bacon in them and good maple syrup.

                                              1 Reply
                                              1. re: Novelli

                                                Oh yes...... bacon! I've put cut up sausage in them also.

                                              2. Must be blueberry pancakes, maple syrup.

                                                1. I usually make very traditional, light, not-too-thick buttermilk pancakes. Occasionally, I'll do sour cream pancakes (the ones with very little flour). Always with real maple syrup.

                                                  A friends makes awesome buckwheat pancakes and, because her husband doesn't like sweet stuff for breakfast, tops them with either bacon or sausage cream gravy and an over-easy egg. They are delicious. I've tried making them, but mine are never as good as hers.

                                                  1. Potato
                                                    Matzo Meal
                                                    Cottage Cheese

                                                    But never plain old white flour or buttermilk, they make me sneeze

                                                    1. I had some excellent fried corn meal pancakes at Lazy Ibis in Brooklyn. She (the chef), I believe, mixed corn and basil oil for the frying. Very, very light when it came to the sweetness.

                                                      1. Hmmmm. I don't seem to eat them very often.
                                                        Those super thin swedish pancakes are lovely.
                                                        And a nice hearty buckwheat or mixed grains- like kodiak pancake mix, that hits the spot.
                                                        Keep my fruit on the side please, (but no banana!!) and save the chocolate chips for cookies.
                                                        A good diner pancake is wonderful roadtrip food.

                                                        Best pancakes i ever ever had were from a mix, cooked in a crap pan, eaten hot with coconut oil while hiking for a week with my dad and a few others through the sierra foothills. He called the ever present dust "sierra cinnamon" ;)

                                                        1. Pancake Day (Shrove Tuesday) pancakes are the only way to go. Once the first attempt has been sacrificed, there are never enough.

                                                          4 Replies
                                                          1. re: Chatsworth

                                                            Ha! That reminds me- when i was growing up my (spoiled rotten) cat always got the first small test pancake of the batch! She went whacko over them!!

                                                            1. re: Ttrockwood

                                                              The only human food my (spoiled rotten in other ways) cat can eat without barfing is butter. Those tell-tale marks when we forget to put the lid on the butter dish are a dead give-away.

                                                            2. re: Chatsworth

                                                              I know it's redundant...but...
                                                              any time I read a thread and see your username I smile-
                                                              being raised in Chatsworth-ah the memories-
                                                              many thanks to R&D

                                                              1. re: iL Divo

                                                                Late response, sorry. Chatsworth CA? Different one for me, but happy memories too.

                                                            3. Mine is a style that I think most purists would scoff at. I have two places that make them the way I like them, and I'm not sure it's a packaged mix or not, but if I could find it, I'd buy it in a heartbeat. They are chewy. Probably overworked batter, but I love them. I'm a soaker. My normal MO, is to order some type of egg dish, and when the food arrives, first order of bidness is to tend to the pancakes. The pancakes must be SLATHERED with butter. Not the top one. All of them. Next is the syrup. Fake, pancake house syrup. No "Made In Vermont" sign needed for me. I want the fake stuff, and I make no apologies for it. First, the bottom pancake is doused while holding the next pancake above it up. Once the entire lower pancake is completely covered, the pancake above it must be lowered to cover it before too much of the syrup escapes over the edge. Then, the process repeats up the stack. Once all pancakes are literally swimming in butter and syrup, then the top pancake must be inspected to see how the soaking is working out. If there is too much syrup falling over the sides of the top pancake, then plan b must be invoked.This is using a knife to slit the top pancake strategically to capture syrup. A repouring of syrup may very well be necessary. Once the panceakes have been tended to, then the eggs can be consumed to allow for proper pancake soaking time. Once other foods are dispatched, then the proper focus can be given to the luscious, butter and syrup laden stack of carboliciousness that awaits for any who dare fly this close to the sun. If you can literally wring butter and syrup from your pancakes, those are the ones I want.

                                                              1 Reply
                                                              1. re: gordeaux

                                                                Definitely a method to your madness but, those soaked pancakes sound real good. When I was a kid, all we could afford was Karo so imitation was never a problem for me back then.

                                                              2. Hi, treb:

                                                                3-way tie here:

                                                                (a) Gingerbread pancakes with Grade A maple syrup;
                                                                (b) Macadamia nut pancakes with liliko'i syrup; or
                                                                (c) Banana-coconut pancakes with a chunky Foster-cinnamon syrup and whipped cream.

                                                                Oh, my Aunt's paper thin Swedish pancakes with lingonberry (or mango) syrup would win hands-down, but no one can make them like she does, so they can't be duplicated.


                                                                2 Replies
                                                                1. re: kaleokahu

                                                                  Do you have a recipe for gingerbread pancakes? Not too sweet? Please?

                                                                  1. re: kaleokahu

                                                                    Wow love gingerbread, gingerbread pancakes, sounds awesome!

                                                                  2. My first favorite are the cornmeal pancakes from Joy made with stone ground cornmeal that has some grit to it.
                                                                    My second favorite are the buttermilk pancakes from Joy.
                                                                    Either one, I like them thin and soft, not fluffy and thick.

                                                                    With butter and maple syrup.

                                                                    1 Reply
                                                                    1. re: kitchengardengal

                                                                      Older Joy of Cooking editions have 2 cornmeal recipes. One softens the cornmeal with boiling water before adding the other ingredients. The other makes a thin crepe like pancake (complete with a story about 'crepes savages'.

                                                                      Within the past year, ATK had a cornmeal pancake recipe, where Chris wanted lots of corn flavor, but not much grit. But I don't recall the special tricks they used.

                                                                      Soaking the cornmeal in buttermilk for half a hour is an option.

                                                                    2. fluffy with chocolate chips. Although once my husband made me pancakes with walnuts and blueberries that were amazing

                                                                      1. The house pancakes here are Margaret Fox's cottage cheese pancakes from Cafe Beaujolais in Mendocino CA, fabulous with fruit, almost cheese-cake-y. Happy to knock back gingerbread ones, too, and once in a while one of those whole-skillet apple pancakes where the apple juices have caramelized with the brown sugar.

                                                                        And prickly pear syrup, or maple syrup warmed with some blueberries thrown in just until they rupture to give up some of their juices.

                                                                        1 Reply
                                                                        1. re: lemons

                                                                          We used to get a skillet type baked apple pancake form a place called Bickford's. The apple pancake was huge and puffy.

                                                                        2. I like them almost any which way...but my favorite toppings are:

                                                                          Dark brown sugar
                                                                          Sour cream
                                                                          Sliced strawberries.

                                                                          Always go down the list. If I can have all four at the same time...*swoon*

                                                                          My grandmother, bless her heart, would make the most leaden pancakes. I think she forgot to use leavening.

                                                                          1 Reply
                                                                          1. re: scoyart

                                                                            Maybe she leadening instead. Sorry, just can't resist a terrible pun.

                                                                          2. Medium-large, medium-thick, medium-fluffy. I like them with chocolate chips or blueberries (added after pouring on the griddle), with real maple syrup on top. DH wants his plain with half a stick of butter and fake syrup. DS wants his plain, and picks them up to eat them (he's 3, so he can get away with it).

                                                                            This is our go-to recipe: http://allrecipes.com/recipe/fluffy-p... (but double it to make about 12 4-5" pancakes, and it works fine with half whole wheat flour and half white flour).

                                                                            1. Darn you, treb! Ever since this thread started all I can think about is pancakes, and I don't have them. I went looking online for a recipe that would duplicate and probably improve upon the mix that I remember, and found a copycat recipe at recipetrove.com (I'd paste the link but the site doesn't really work too well to do that on a particular recipe).

                                                                              Then I found something on Michael Ruhlman's site posted just yesterday on what else? Pancakes. Says Ruhlman: "I like to cook them on a film of bacon fat, which gives them a crisp crust."

                                                                              So, as soon as I get the rye flour, rice flour and corn flour, I'll work something out using Ruhlman's Ratio notes on Pancakes and go to town! (And it will be all your doing.)

                                                                              1 Reply
                                                                              1. re: mcsheridan

                                                                                My pleasure and also, compliments to the chef, they'll be tasty and rewarding. Post a pic!

                                                                              2. Can't believe there's been no mention of the oven-baked Dutch baby - also called a German or Bismarck pancake.
                                                                                Almost more like a popover than a traditional pancake, served
                                                                                with lemon wedges and powdered sugar rather than syrup.
                                                                                First ate one at the original Original Pancake House in Portland, OR, then learned to make them myself.

                                                                                On the other hand, it's hard to top a really good potato

                                                                                1 Reply
                                                                                1. re: ferventfoodie

                                                                                  Had the German pancake at an Original House of Pancakes decades ago, the lemon wedges made it.

                                                                                2. Oh, I'm thinking any ol' pancake but served with the usual fixins' of a Turkish breakfast. That is, kaymak, honey, various jams (including apricot), and walnuts. Throw some roasted hazelnuts on top, and now I'm really off the wall.

                                                                                  As a kid, it was the Happy Face at IHOP. Couldn't resist the whipped cream and chocolate chips, but since day one the IHOP "fragrance" was unwelcoming.


                                                                                  1. Corn meal w/ pine nuts and diced green chile and agave syrup.

                                                                                    7 Replies
                                                                                    1. re: Passadumkeg

                                                                                      Was never into corn meal that much but, with pine nuts, now that sounds really good. Do you toast the pine nuts first?

                                                                                      1. re: Passadumkeg

                                                                                        Sounds fab Pass..you still in NM till summer in Maine?

                                                                                        Heading to Sedona soon. .

                                                                                        Want those pancakes!

                                                                                        1. re: Beach Chick

                                                                                          My you are the world traveler BC! Now fresh local Maine blueberries, in August, embedded in pancakes......nice. You must have been to Maine many times.

                                                                                          1. re: treb

                                                                                            Just once to a friends compound in Kennebunkport..
                                                                                            ; )

                                                                                        2. Plain old diner pancakes made with heavy cream in the batter, with real maple syrup. I would love a short stack right this second.

                                                                                          1 Reply
                                                                                          1. re: alarash

                                                                                            Yup, diner pancakes, there are days when I walk in to my favorite local diner on a Saturday and the aroma of fresh pancakes cooking on the flat just take me in. Nothing better, well just add some tick cut bacon on the side.

                                                                                          2. 1. Buttermilk w/fresh blueberries in pancake
                                                                                            2. Sourdough melt in your mouth, little bite to them
                                                                                            3. Buckwheat

                                                                                            All with butter and real maple syrup and sliced banana and yogurt.

                                                                                            1. Blini. And by that I mean the real blini - the ones that are around 20 cm/8" in diameter, not the small ones that so many serve which would more properly be called "blinchiki" (little blini)

                                                                                              With caviar, chopped egg, blueberries and cream, chopped mushrooms (not all at once, of course!)

                                                                                              1 Reply
                                                                                              1. re: AlexRast

                                                                                                caviar, blueberries and cream, nice combo.

                                                                                              2. Mrs. Potato LOVES my homemade Blueberry-White Chocolate Chip Pancakes.

                                                                                                1. I just thought of my favorite pancakes when I was a kid... hot dog pancakes. Mother would slice the hot dogs into about 1/4" thick coins, place five or six in a circular pattern on the griddle, and pour the batter over and around. I loved the hot dog flavor that leached into the pancake. And the one side of the hot dogs usually got kind of browned. Karo pancake syrup on top, and that was a great breakfast.
                                                                                                  DH though they sounded... Well, less than delicious, so I made him some once. He had to admit they were pretty good. (I made them with Hebrew National, my mother used Eckrich).

                                                                                                  1. I like oatmeal buttermilk pancakes with bacon and maple syrup. But I don't like whole oats, I blitz mine in my blender until its almost flour-like and mix it in with regular AP flour.

                                                                                                    Not too thick, but not thin either. As a healthier substitute for bacon, I like blueberry sauce.

                                                                                                    As for crepes, I like them all. Buckwheat galettes, crepes au froment, whatever toppings. I am partial to a nice smoked French sausage with egg and cheese on the buckwheat though.

                                                                                                    1 Reply
                                                                                                    1. re: Sirrith

                                                                                                      I never thought that there was any real good substitute for bacon. I mean, if you going to eat something that looks like bacon, then make mine bacon! Pancakes aren't considered low cal so why deprive yourself of the perfect go to side accompaniment.

                                                                                                    2. Rosemary Pancakes with Creme Anglaise Sauce

                                                                                                      1. The best pancakes in the world are from the Short Acre Country Diner in Wolcott, CT. I like te plain original the best.

                                                                                                        In general if I get something added I like banana or blueberry.

                                                                                                        Butter and regular real maple syrup.

                                                                                                        1. the best i've had were buckwheat, cooked with bananas and walnuts... i don't remember the shape or the size or the texture (beyond the contrasting banana/walnut thing going on, eatrn with butter and real maple syrup.

                                                                                                          1. I like the thought of pancakes, but after many years decided I didn't actually like them. Now I eat French Toast instead. Only at home. I don't eat either on the rare times I eat breakfast out.

                                                                                                            1. Sweet potato pecan with grade B maple syrup and butter.

                                                                                                              1. My earliest memories of pancakes came from my mother and her mother, both 100% Norwegian. Norwegian Pancakes are still my favorite to this day. The other style was always referred to as flapjacks.

                                                                                                                2 Replies
                                                                                                                1. re: grampart

                                                                                                                  Beautiful pics, bet they taste wonderful.

                                                                                                                  1. re: treb

                                                                                                                    They sure do. I still make them from time to time. The granddaughters like them a lot. Sometimes with blueberries right in the batter or rolled up after a slather of seedless blackberry jam. As kids, we many times just spread a little butter and a sprinkle of sugar before rolling them up. I've got a feeling that I'm going to be making up a batch in the next couple days.

                                                                                                                2. No pancakes for me -- Cast iron waffles all the way though! :)

                                                                                                                  5 Replies
                                                                                                                  1. re: Muddirtt

                                                                                                                    Waffles...... a new topic maybe!!

                                                                                                                    1. re: treb

                                                                                                                      I've been craving waffles..big time.
                                                                                                                      What's that all about?

                                                                                                                      1. re: Beach Chick

                                                                                                                        OK BC, did a new topic for your lusty craving!

                                                                                                                        1. re: treb

                                                                                                                          LOL. .haven't heard 'lusty' in a long time.
                                                                                                                          Thanks Treb...so sweet you are thinking of me!

                                                                                                                  2. Another one that hasn't been mentioned is the banh xeo aka Vietnamese pancake. One of the best savory pancakes out there. I think I need to make some tomorrow if we have any pork. I know we have shrimp in the freezer.

                                                                                                                    1. Sourdough anybody!? They are the first pancake I remember trying. With butter and maple syrup in the little jug from Quebec.

                                                                                                                      5 Replies
                                                                                                                      1. re: daislander

                                                                                                                        Sourdough buckwheats are wonderful. The stuff that lumberjacks were made of.

                                                                                                                        1. re: daislander

                                                                                                                          Really enjoy good sour dough bread so, I'll have to try sour dough pancakes. Do you make your own, care to share.

                                                                                                                          1. re: treb

                                                                                                                            Recipes get addressed over at the Home Cooking Board, but I will use this opportunity to plug all of John & Mattie Thorne's books, including Serious Pig, which has the definitive write-up of sourdough buckwheats (and which I had to convert into a chart for my own use), mentioned at this link:


                                                                                                                            The Thornes write the Simple Cooking newsletter that is highly prized among American chefs and food writers, have been publishing less frequently (the newsletter now comes out VERY erratically, between 1-2 years an issue! but every issue is worth more to read than many cookbooks; they will cease publishing with Issue 100, about 6 issues left).

                                                                                                                            1. re: Karl S

                                                                                                                              Much thanks, I'll have to give it a try.

                                                                                                                            2. re: treb

                                                                                                                              2c. 100%hydration sourdough starter
                                                                                                                              1 egg
                                                                                                                              Mix well^
                                                                                                                              1/2tsp salt
                                                                                                                              1 scant tsp soda
                                                                                                                              Dilute soda in 1T warm water, fold gently into sourdough mixture. cook on hot oiled griddle

                                                                                                                              Optional add 2-4Tbsp flour for thicker pancake. Any kind of flour. or 1T ground flax

                                                                                                                              makes very light melt in your mouth pancakes add a bit more flour to first mix for more substantial pancake.

                                                                                                                          2. there's just something about a really succulent stuffed blueberry pancake.
                                                                                                                            doesn't have to be Hatboro Pa or Denny's in Harrisonburg Vi or even IHOP in Honolulu, just has to be hot and full of blueberries with maybe an added bonus of blueberry compote-add a boatload of fresh high quality butter and blueberry syrup and although it probably sounds like overkill it's pure perfection

                                                                                                                            9 Replies
                                                                                                                            1. re: iL Divo

                                                                                                                              Oh yes, when I get blueberry pancakes, I like them stuffed with big ripe blueberries. Often, I will pay extra for the extra blueberries.

                                                                                                                              1. re: treb

                                                                                                                                Me too. .with extra whipped butter!

                                                                                                                                1. re: treb

                                                                                                                                  oh yah, I don't care if to get really decadent blueberry pancakes I need to spend more, no problem-they can be quite disappointing if the blueberries are barely there or mysteriously absent. ie. I've gotten blueberry pancakes where the only blueberries present was because of being folded into the batter-oh heck no

                                                                                                                                  1. re: iL Divo

                                                                                                                                    I've also had sorry excuses for blueberry pancakes in which the blueberries seemed to be nothing more than blue/purple splotches of food coloring.

                                                                                                                                    1. re: grampart

                                                                                                                                      yep gramp, you wonder are they real blueberries or the artificial blops.

                                                                                                                                      1. re: grampart

                                                                                                                                        Hate those scarce blue blops, they're usually tastless as well. I mean if you're going to offer blueberry pancakes, lay them on generously please!

                                                                                                                                        1. re: treb

                                                                                                                                          Maybe it's just me, but when I order blueberry pancakes, I don't mean pancakes with a ladle of blueberry cornstarch mixture on top. I want blueberries IN them, please.

                                                                                                                                          1. re: lemons

                                                                                                                                            Got that right lemons,. no goopy gloppy overly sweet compote stuff for me either, they gotta be real blueberries.

                                                                                                                                  2. This morning I enjoyed homemade lemon ricotta pancakes with Vermont maple syrup and sliced berries. The lemon and ricotta both came through and were super light. Really tasty.

                                                                                                                                    4 Replies
                                                                                                                                    1. re: HillJ

                                                                                                                                      Thanks for making me hungry again!

                                                                                                                                      (And no, I do not need breakfast for at least another 12-14 hours....)

                                                                                                                                      1. re: pedalfaster

                                                                                                                                        My pleasure :) Every forkful was worth the bike ride.

                                                                                                                                      2. re: HillJ

                                                                                                                                        One of my favorites when making them at home. I haven't been lucky getting light and fluffy one's in a restaurant, they're usually lead sinkers.

                                                                                                                                        1. re: treb

                                                                                                                                          From time to time I've been disappointed by lead sinkers too. These were terrific. This is the recipe I followed. The only thing I changed was I added the zest of 2 meyer lemons and used the amt called for/meyer lemon juice.


                                                                                                                                      3. It's a toss up between a Dutch baby with powdered sugar and lemon, or lacy sweedish pancakes with Ligonberries. Oh so good.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: tzurriz

                                                                                                                                          I miss that baked wonder with the powdered sugar and lemon, it didn't sound like a good combo till you tried it. What a great pairing!

                                                                                                                                        2. I haven't had pancakes in forever - I'm allergic to eggs, so I can't get them out and don't like them enough to make them.

                                                                                                                                          However, when I was a kid, my Mom used to make blueberry pancakes that I loved - some recipe that used the boxed blueberry muffin mix that comes with the little can of tiny blueberries. I wonder if I would still like them...

                                                                                                                                          1. Cake batter pancakes with an orange glaze...Just made some this morning! My fiancé loves them too! How could you not?

                                                                                                                                            Makes about 6-7 5" pancakes

                                                                                                                                            1/2 cup AP Flour
                                                                                                                                            1/2 cup Yellow Cake Mix
                                                                                                                                            2 tsp Baking Soda
                                                                                                                                            1 cup Milk
                                                                                                                                            1 egg
                                                                                                                                            2 Tbsp melted butter

                                                                                                                                            Mix it all up and set aside while you make the glaze

                                                                                                                                            1 Tbsp Melted Butter
                                                                                                                                            1 cup powdered sugar
                                                                                                                                            1/4 cup orange juice
                                                                                                                                            Orange zest

                                                                                                                                            Stir it up! If it's too dry add more juice; too wet add more sugar!

                                                                                                                                            Heat up a nonstick skillet and drop batter (don't stir it any more!) by 1/4 cupfulls. When bubbles start pooping all over the top, flip! Cook for another 30-45 seconds (or until browned) and voila!

                                                                                                                                            Cake for breakfast!

                                                                                                                                            3 Replies
                                                                                                                                            1. re: MissMoxie911

                                                                                                                                              They look pretty amazing, like the glaze. BTW - with Moxie in your CH name are you from Maine? Maybe sub Moxie for milk in the pancake!

                                                                                                                                              1. re: treb

                                                                                                                                                No I'm actually from tx but live in Delaware. My fiancé is from Massachusetts and we go to maine a lot. I love moxie and it's my nickname :)

                                                                                                                                                1. re: MissMoxie911

                                                                                                                                                  When I was a kid, long long ago, Moxie was my favorite soda. I just liked the bitterness about it. Haven't had it lately.

                                                                                                                                            2. I've moved up my ski trip because of this thread..
                                                                                                                                              Can't get blueberry pancakes out of my head...can't eat pancakes, unless skiing..weird I know.


                                                                                                                                              1. ALL OF THEM! Thick or thin, tender or chewy or moist, large or small. Grainy or white. Nuts, berries, lemon. Ricotta, buttermilk, sour cream, yogurt.

                                                                                                                                                Maple syrup. Unsalted butter.