Pancakes are amazing for breakfasts and tea time, and to be honest, I can eat them anytime! If you love them too, it’s high time to make some pancakes with a summer feel. Here are some recipes for tasty pancakes, I hope that you’ll find yours on the list!
With strawberry season in full swing, I can’t think of a better using for berries than these soft and fluffy ricotta pancakes layered with a rich and creamy cheesecake filling and drowned in a lusciously sweet strawberry topping!
Pineapple coconut pancakes are the new breakfast of summer! Cooked with a juicy slice of fresh pineapple, the pancakes are sweet – but not too much – with a bit of fruit in each bite of the light, fluffy pancakes. The pineapple slice caramelizes a bit as it cooks, creating more of a rich, sweet flavor. The coconut extract ups the creamy, warm flavor and immediately transports you to tropical heaven.
These are awesome pancakes: imagine ripe summer peaches cooked in tender pancakes and then served with maple bourbon browned butter! Bourbon is optional if you are serving these for the little ones. Browned butter needs to made several hours before making pancake, as it needs time to cool down and thicken. Other ingredients can be mixed in before serving.
These lemon poppy seed pancakes with cherry compote are a summer favorite! They’re the perfect breakfast to take advantage of all those beautiful, juicy summer cherries. You’ve got to give these pancakes and compote a try. They’ve got summer flavors written all over them!
Spiced maple peach pancakes are perfect for lazy mornings. They take a little more labor than a typical pancake, but believe me they are well worth the effort. If you don’t have peaches, you can sub in any sliced stone fruit that is in season where you are. Or, use apples or pears and cook them just a bit longer in the syrup.
These healthy banana pancakes are so easy to make and so fluffy and tasty. And there’s no added sugar! At 140 calories per pancake, these are a must try. Garnish them with fresh bananas and drizzle with maple syrup, your breakfast perfection is ready!
These pancakes are adapted in a way that keeps the fun, but ditches some of the less desirable ingredients. They taste great on their own, but the pluots make an amazing topping, sweet, but slightly tart. Plus, they’re as easy to make as their traditional counterparts. Grinding the shredded coconut first, and adding a plantain gives the pancakes enough body to hold together when lifted by the spatula.
Here are strawberry and peach filled oat flour pancakes with walnuts and cinnamon topped with warm maple fruit and a hint of organic powdered sugar. Always use organic peaches and berries when possible since these delicate fruits do not have a non-edible skin protecting them. Splurge on organic berries and peaches in the summertime when you can often find them on sale.
Peach cobbler pancakes cook up perfectly soft, fluffy filled with juicy peaches and a warm spiced streusel. Best of all, it’s like having a delicious peach cobbler dessert for breakfast. The oat streusel topping comes together easily on the stove and makes everything so much better. The sweet fresh peaches on top are seriously awesome, but you can also use canned. With a dollop of whipped cream and a touch of maple syrup, you’ve got one extra special breakfast.
Blueberry pancakes- what better way to celebrate blueberry season with some of these fluffy and delightful pancakes! The tiny blueberries exploding in the pancake and staining the pancakes making blue polk dots. Served with some fresh strawberries, a generous dust of icing sugar and a drizzle of maple syrup. Don’t we all love Sunday brunch?