I guarantee this will quickly become one of your favorite pancake recipes. There’s nothing better than a meal that makes you feel like you’re eating cookies. Am I right? Try this out for breakfast next time you’re in charge of the meal and everyone will think you’re a star chef! Ingredients: 1 cup old fashioned oats 1 cup all-purpose flour ½ cup brown sugar 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 2 ounces, 1/4 cup, chopped walnuts ¾ cup sour cream ¾ cup whole milk 2 large eggs 1 teaspoon vanilla extract 2 really ripe bananas, mashed up ¾ cup raisins ½ stick butter, ¼ cup, melted, plus additional for buttering skillet Maple syrup or honey, for drizzling Directions: Mix the dry ingredients in a bowl and mix the sour cream, milk, eggs and vanilla extract in another bowl. Whisk the wet ingredients into the bowl with the dry ones and stir to combine. Fold in the bananas and raisins, followed by the melted butter. Brush a hot griddle with melted butter and pour about a 1/3 cup batter for each pancake. When bubbles form, flip the pancakes. Serve with syrup. Source: foodnetwork.com

Mmmm! The combination of strawberry and vanilla is so good. This is the perfect pancake recipe for a Saturday brunch and the leftovers make great snacks. This is also a really easy pancake to pull off, so it won’t be an all-day effort. Ingredients: 1 cup all-purpose flour 2 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg 1 cup milk 2 tablespoons vegetable oil 2 tablespoons vanilla extract 1 cup chopped fresh strawberries Directions: In a bowl, combine the flour, brown sugar, baking powder and salt. Add the milk, egg, oil and vanilla and stir until mixed well. Add the strawberries and stir again. Coat a griddle heated to medium heat with cooking spray and pour the batter onto it. When the batter bubbles, flip the pancakes and cook until golden brown. Source: allrecipes.com

The British sure do eat some weird foods, but these pancakes don’t qualify. The lemon adds a flavor you won’t find in many pancake recipes, but it tastes super yummy when topped with your favorite pancake accompaniments. On top of that, they’re easy to whip up any time the mood strikes. Ingredients: 1 cup flour Pinch of salt 2 eggs 1 ¼ cups milk 2 ounces butter Granulated sugar and lemon wedges Directions: Sift the flour into a large bowl then stir in the salt. Make a well in the flour and add the eggs and half the milk. Whisk the ingredients together slowly. Keep mixing until all the lumps are gone and the batter is smooth. Pour in the remaining milk and mix together well. Melt the butter in a frying pan and ladle out 2 tablespoons. Add it to the batter and mix well. Make sure the butter in the pan coats the bottom and add the batter in the desired amount. Cook until the pancakes are golden brown on both sides. To serve, squeeze lemon juice on top and sprinkle with sugar. Source: thepancakerecipe.com

There’s something about the combination of peanut butter and chocolate that I just can’t pass up. This recipe is so addicting, you’ll want to make it all the time. What a great idea for a special birthday or back to school breakfast! Ingredients: 1 cup multigrain pancake mix 1 large egg ½ cup peanut butter 1 cup milk ½ teaspoon vanilla extract 1 cup semisweet chocolate chips 1 tablespoon unsalted butter Directions: Heat the oven to 200 degrees. In a large bowl, combine the pancake mix, egg, peanut butter, milk, vanilla and chocolate chips. Melt a teaspoon of butter in a skillet and pour the batter into it in ¼ cup increments. As the batter bubbles, turn the pancakes over. Place the pancakes on a baking sheet in the heated oven until all the batter is used. Source: countryliving.com

Putting applesauce into pancakes makes them light and fluffy with a naturally sweet flavor that pairs well with many toppings. I like peanut butter and a scoop of plain Greek yogurt on mine. Some strawberries can’t hurt! Ingredients: 1 cup all-purpose flour 1 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons toasted wheat germ 1 cup nonfat buttermilk ¼ cup unsweetened applesauce 2 teaspoons vegetable oil 1 large egg, lightly beaten Cooking spray Sugar-free maple syrup (optional) Fresh fruit slices (optional) Directions: Mix the flour, baking soda, salt and wheat germ in a bowl. Combine the buttermilk with the applesauce, oil and egg. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just moist. Coat a skillet with cooking spray and pour pancakes with a ¼ cup measurement. Flip when the tops bubble and finish cooking until golden brown on both sides. Serve with fruit and syrup, if desired. Source: health.com

Blueberry pancakes are a favorite in my house so this is a recipe that gets a lot of use. The blueberry sauce makes it even more delicious! Ingredients: 2 tablespoon(s) water 1/2 teaspoon(s) cornstarch 3 1/2 cup(s) blueberries 5 tablespoon(s) sugar 2 teaspoon(s) fresh lemon juice 1 1/2 cup(s) all-purpose flour 1 tablespoon(s) baking powder 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 1 3/4 cup(s) buttermilk 4 tablespoon(s) butter or margarine, melted 2 large eggs Directions: Put a cookie sheet in the oven and preheat it to 250 degrees. To make the sauce, mix the water, cornstarch, 1 ½ cups blueberries and 2 tablespoons of sugar in a saucepan and bring to a boil, stirring occasionally. Boil for about 2 minutes or until the berries burst open. Remove from the heat and stir in the lemon juice until well combined. To make the pancakes, combine the flour, baking powder, baking soda and salt in a large bowl. Stir in the buttermilk, butter and eggs until the batter is moist. Drop the batter into a greased skillet, scatter blueberries on each pancake and cook until bubbly. Flip and finish cooking on the other side. Serve with the blueberry sauce. Source: countryliving.com