35+ Delicious Spring Pancake Recipes to Brighten Your Morning

Spring is a season filled with renewal, fresh flavors, and the promise of warmer weather.

What better way to celebrate the arrival of spring than with a stack of light, fluffy pancakes infused with seasonal fruits, herbs, and vibrant flavors?

Whether you’re hosting a brunch, looking for a weekend treat, or simply craving something fresh for breakfast, spring-inspired pancakes are a delightful choice.

From tangy citrus to sweet berries and even fragrant herbs, the possibilities for spring pancake recipes are endless.

In this blog, we’ve gathered over 35 mouthwatering spring pancake recipes that will elevate your breakfast game and make your mornings even more delightful.

Get ready to flip your way through the season with these creative and delicious ideas!

35+ Delicious Spring Pancake Recipes to Brighten Your Morning

With over 35 spring pancake recipes to choose from, you’ll have a variety of delicious options to indulge in all season long.

Whether you prefer classic fruit-filled pancakes or adventurous combinations like basil and strawberry, there’s something for everyone.

These recipes aren’t just about enjoying a tasty meal – they’re about celebrating the beauty and flavor of spring.

So, grab your favorite ingredients, heat up the griddle, and enjoy these refreshing, seasonal pancakes with your loved ones.

Spring Fresh Strawberry Pancakes

These Spring Fresh Strawberry Pancakes are a perfect way to welcome the season! Fluffy, light pancakes topped with sweet and juicy fresh strawberries create a delightful combination of textures. The addition of whipped cream and a drizzle of maple syrup enhances the overall flavor, making this an irresistible breakfast treat for the whole family.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced
• Whipped cream (optional)
• Maple syrup (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Stack the pancakes on a plate, top with sliced strawberries, and finish with a dollop of whipped cream and maple syrup if desired.

These Spring Fresh Strawberry Pancakes are a simple yet indulgent way to start your day with a burst of seasonal flavor. The sweetness of ripe strawberries combined with the richness of the pancakes makes this dish an instant favorite. Whether enjoyed on a lazy weekend morning or as a special breakfast treat for guests, these pancakes will bring the essence of spring to your table.

Lemon Blueberry Spring Pancakes

Lemon Blueberry Spring Pancakes offer a zesty twist on traditional pancakes, featuring tangy lemon zest and the vibrant sweetness of fresh blueberries. This combination creates a refreshing and vibrant breakfast that’s as beautiful as it is delicious. Perfect for those who love citrusy flavors in their morning meal.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon lemon zest
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup lemon juice
• 3/4 cup fresh blueberries
• Butter for cooking
• Maple syrup (optional)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In a separate bowl, whisk together the milk, egg, vanilla extract, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this could lead to dense pancakes.
4. Gently fold in the blueberries.
5. Heat a skillet or griddle over medium heat and add a small amount of butter. Once the butter is melted, pour 1/4 cup of batter for each pancake.
6. Cook until bubbles begin to form on the surface, then flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
7. Serve the pancakes warm, drizzled with maple syrup and additional blueberries if desired.

Lemon Blueberry Spring Pancakes are a burst of sunshine on a plate, combining the bright freshness of lemon with the sweet juiciness of blueberries. This recipe captures the essence of springtime in every bite. The zesty flavor paired with the soft, fluffy texture creates a light yet satisfying breakfast that’s sure to bring smiles to the breakfast table. Perfect for those seeking a balance of sweetness and citrus tang in their morning meal.

Springtime Carrot Cake Pancakes

Springtime Carrot Cake Pancakes bring the flavors of carrot cake into your morning routine. With grated carrots, warm spices, and a touch of sweetness, these pancakes are reminiscent of a classic carrot cake but in a lighter, more comforting form. A cream cheese drizzle and chopped walnuts finish off this decadent, spring-inspired breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts (optional)
• Butter for cooking

For the Cream Cheese Drizzle:

• 1/4 cup cream cheese, softened
• 2 tablespoons powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk together the milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the grated carrots and walnuts.
4. Heat a skillet or griddle over medium heat and add a small amount of butter. Once the butter is melted, pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface, then flip the pancakes and cook for another 1-2 minutes until golden brown.
6. To make the cream cheese drizzle, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth.
7. Serve the pancakes warm, drizzled with the cream cheese glaze and additional chopped walnuts if desired.

These Springtime Carrot Cake Pancakes offer a fresh take on the beloved carrot cake, bringing together the flavors of cinnamon, nutmeg, and freshly grated carrots. The creamy drizzle adds a touch of indulgence while the walnuts provide a nice crunch. These pancakes are perfect for spring brunches or special occasions, offering a delightful balance of flavors and textures. Indulge in the warmth and coziness of this dish, making it a new family favorite that celebrates the season.

Spring Mint Chocolate Chip Pancakes

Spring Mint Chocolate Chip Pancakes combine the refreshing coolness of mint with the sweetness of chocolate chips, creating a delightful flavor profile for your breakfast. These pancakes are light, fluffy, and bursting with a spring-inspired twist. A drizzle of chocolate syrup or a sprinkle of powdered sugar takes them over the top, making them a perfect treat for any spring morning.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 3/4 cup milk
• 1 egg
• 1/4 cup mini chocolate chips
• Butter for cooking
• Chocolate syrup or powdered sugar (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, and peppermint extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the mini chocolate chips.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve warm with a drizzle of chocolate syrup or a dusting of powdered sugar for extra sweetness.

Spring Mint Chocolate Chip Pancakes are a fun and festive way to add a springtime touch to your breakfast routine. The mint flavor is refreshing and invigorating, perfectly complemented by the chocolate chips that melt into the soft, fluffy pancakes. This recipe offers the perfect balance of minty freshness and sweet indulgence, making it a deliciously unique treat for any occasion. It’s the perfect way to bring a little excitement to your morning.

Coconut Pineapple Spring Pancakes

Coconut Pineapple Spring Pancakes bring the tropical flavors of coconut and pineapple to your breakfast table. These pancakes are light, airy, and infused with the rich sweetness of coconut and the vibrant tang of pineapple. A touch of toasted coconut and a drizzle of maple syrup enhances this exotic flavor combination, creating a mouthwatering dish that’s perfect for any spring gathering.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup shredded coconut
• 1/2 cup crushed pineapple (drained)
• 3/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• Butter for cooking
• Toasted coconut flakes for topping
• Maple syrup (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Stir in the shredded coconut.
3. In a separate bowl, whisk together the milk, egg, vanilla extract, and drained crushed pineapple.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Preheat a skillet or griddle over medium heat and add butter to coat the surface.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
7. Serve the pancakes topped with toasted coconut flakes and maple syrup if desired.

Coconut Pineapple Spring Pancakes are a refreshing and tropical-inspired breakfast that brings the flavors of a beach vacation straight to your table. The natural sweetness of pineapple paired with the rich, nutty coconut creates a harmonious flavor combination that’s perfect for spring mornings. This recipe is both indulgent and light, making it ideal for brunch gatherings or a special treat for yourself. Take a bite and feel the warmth and sunshine of the season with every delicious pancake.

Spring Peaches and Cream Pancakes

Spring Peaches and Cream Pancakes offer a delightful combination of juicy, sweet peaches and velvety cream, wrapped up in a fluffy pancake base. The natural sweetness of the peaches and the smoothness of the cream create a luxurious breakfast dish that’s perfect for lazy spring mornings. Finished with a sprinkle of cinnamon and a dollop of whipped cream, these pancakes are sure to impress.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup fresh peaches, diced
• 1/4 cup heavy cream (for drizzling)
• Butter for cooking
• Cinnamon (optional)
• Whipped cream (optional)

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced peaches.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. In a small saucepan, heat the heavy cream until warm. Drizzle it over the pancakes.
7. Serve the pancakes with a sprinkle of cinnamon and a dollop of whipped cream for added richness.

Spring Peaches and Cream Pancakes are an indulgent way to celebrate the season’s fresh fruits. The juicy peaches blend perfectly with the creamy texture of the heavy cream, giving every bite a luxurious feel. The subtle warmth of cinnamon adds an extra layer of flavor, making this dish a decadent treat for springtime. Whether served at a weekend brunch or as a special treat for loved ones, these pancakes are sure to bring a touch of elegance to your breakfast table.

Spring Rhubarb Pancakes with Honey Butter

Spring Rhubarb Pancakes with Honey Butter bring a sweet-tart twist to your traditional pancake breakfast. Rhubarb, with its tangy flavor, pairs beautifully with a creamy, slightly sweet honey butter, making these pancakes a deliciously unique option for spring mornings. The refreshing taste of rhubarb combined with the warmth of the pancakes and the richness of the honey butter creates a comforting yet vibrant breakfast experience.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup diced fresh rhubarb
• Butter for cooking

For the Honey Butter:

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
• Pinch of salt

Instructions:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced rhubarb.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown on both sides.
6. To make the honey butter, whisk together softened butter, honey, and a pinch of salt until smooth and creamy.
7. Serve the pancakes warm, topped with honey butter for a rich and sweet finishing touch.

Spring Rhubarb Pancakes with Honey Butter are a delightful and unique way to enjoy the tartness of rhubarb in your breakfast. The tangy rhubarb provides a fresh contrast to the sweet, buttery honey drizzle. This dish is perfect for welcoming the spring season and offers a delicious balance of flavors that will make your mornings feel extra special. With the addition of honey butter, each bite is a comforting experience that leaves you craving more.

Spring Apricot Almond Pancakes

Spring Apricot Almond Pancakes combine the delicate sweetness of apricots with the nutty richness of almonds, making them a fragrant and flavorful treat. The pancakes are light and fluffy, with the apricots providing a burst of fruitiness in every bite. The almond slivers add a delightful crunch and depth of flavor, while a touch of honey brings everything together in perfect harmony.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 3/4 cup milk
• 1 egg
• 1/4 cup finely chopped dried apricots
• 1/4 cup sliced almonds
• Butter for cooking
• Honey (optional)

Instructions:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the milk, egg, and almond extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped dried apricots and sliced almonds.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve the pancakes warm with a drizzle of honey and extra sliced almonds on top if desired.

Spring Apricot Almond Pancakes offer a delicate and sophisticated flavor combination that’s perfect for welcoming the season. The sweet apricots blend beautifully with the nutty almonds, creating a balanced and satisfying breakfast dish. The addition of honey elevates the flavors, making this recipe a delicious and slightly indulgent way to enjoy spring’s finest ingredients. Ideal for a brunch gathering or as a special weekend treat, these pancakes are sure to leave a lasting impression.

Spring Cherry Blossom Pancakes

Spring Cherry Blossom Pancakes capture the essence of spring with the delicate flavor of cherries and a hint of floral notes from cherry blossoms. These fluffy pancakes are made even more special by a fresh cherry compote topping that adds sweetness and vibrancy. A sprinkle of powdered sugar and a dollop of whipped cream finish the dish perfectly, making it a showstopper for any spring brunch or breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh cherries, pitted and halved
• 1 tablespoon sugar (for compote)
• Butter for cooking
• Whipped cream (optional)
• Powdered sugar (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
6. For the cherry compote, add the fresh cherries and sugar to a small saucepan over medium heat. Cook for 5-7 minutes until the cherries soften and release their juices, stirring occasionally.
7. Serve the pancakes with the cherry compote on top, a dollop of whipped cream, and a light dusting of powdered sugar.

Spring Cherry Blossom Pancakes are a sweet and elegant way to celebrate the beauty of the season. The cherry compote adds a burst of color and flavor, perfectly complementing the light, fluffy pancakes. The whipped cream and powdered sugar finish the dish with a touch of sweetness and decadence. These pancakes are perfect for special occasions or as a treat to brighten any spring morning, capturing the delicate beauty of cherry blossoms in every bite.

Spring Lemon Blueberry Pancakes

Spring Lemon Blueberry Pancakes offer the perfect balance of tart lemon and sweet, juicy blueberries, bringing the bright flavors of spring to your breakfast table. The fresh zest of lemon pairs beautifully with the tender, fluffy pancakes, while the burst of blueberries in each bite adds a refreshing sweetness. Topped with a drizzle of honey or syrup and a dusting of powdered sugar, these pancakes are light, flavorful, and bursting with the essence of spring.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/2 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• Butter for cooking
• Maple syrup or honey (optional)
• Powdered sugar for dusting (optional)

Instructions:

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the fresh blueberries.
5. Preheat a skillet or griddle over medium heat and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Serve the pancakes warm with maple syrup or honey and a light dusting of powdered sugar.

Spring Lemon Blueberry Pancakes are a delightful way to embrace the flavors of the season. The tartness of the lemon enhances the sweetness of the blueberries, creating a fresh and vibrant pancake experience. These pancakes are perfect for a light yet indulgent breakfast or brunch, and the addition of maple syrup or honey elevates the overall flavor. With their burst of fruity freshness, they are an ideal treat to start your spring mornings on a bright note.

Spring Strawberry Banana Pancakes

Spring Strawberry Banana Pancakes offer a deliciously fruity twist on the classic pancake. The combination of sweet, ripe strawberries and bananas creates a naturally sweet and flavorful batter that’s perfect for any spring morning. Served with a dollop of whipped cream or a drizzle of maple syrup, these pancakes are sure to become a family favorite.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 ripe banana, mashed
• 1/2 cup fresh strawberries, chopped
• Butter for cooking
• Whipped cream or maple syrup for serving (optional)

Instructions:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine milk, egg, and vanilla extract. Stir in the mashed banana.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
6. Serve the pancakes with whipped cream or maple syrup for a touch of sweetness.

Spring Strawberry Banana Pancakes are a fun, fruity take on a breakfast classic. The natural sweetness of the banana and strawberries infuses the pancakes with a refreshing, wholesome flavor. These pancakes are a great way to showcase the seasonal fruits of spring, and the addition of whipped cream or syrup makes them an indulgent treat. Whether you’re serving them for a weekend brunch or as a special breakfast for the family, these pancakes are sure to bring joy to your table.

Spring Peach and Ricotta Pancakes

Spring Peach and Ricotta Pancakes are a unique and indulgent way to enjoy the season’s fresh peaches. The creamy ricotta adds richness and moisture to the pancakes, while the peaches provide a burst of juicy sweetness in every bite. This recipe offers a delightful combination of textures and flavors that’s perfect for a spring breakfast or brunch, with the addition of a peach compote or honey for extra sweetness.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup ricotta cheese
• 3/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh peaches, diced
• Butter for cooking
• Peach compote or honey (optional)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the ricotta cheese, milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced peaches.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve the pancakes warm, topped with peach compote or a drizzle of honey for added sweetness.

Spring Peach and Ricotta Pancakes offer a rich and flavorful twist on your regular pancake routine. The creamy ricotta brings a satisfying texture and flavor to the pancakes, while the fresh peaches add a burst of sweetness. This is the perfect dish for celebrating the beauty of spring’s fruit harvest, and the addition of peach compote or honey adds just the right amount of sweetness. Whether served as a leisurely weekend breakfast or a special brunch, these pancakes will make any spring morning feel like a special occasion.

Spring Carrot Cake Pancakes

Spring Carrot Cake Pancakes bring the flavors of a classic carrot cake into a breakfast favorite. The warm spices, sweet carrots, and a touch of walnuts create a cozy and flavorful pancake. Topped with a rich cream cheese glaze, these pancakes have the perfect balance of sweetness and spice, making them ideal for spring brunches or special mornings when you want something a little extra indulgent.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup finely grated carrots
• 1/4 cup chopped walnuts (optional)
• Butter for cooking

For the Cream Cheese Glaze:

• 2 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (to reach desired consistency)

Instructions:

1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
2. In a separate bowl, whisk together milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then flip and cook for an additional 1-2 minutes, until golden brown.
6. For the cream cheese glaze, whisk together cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a smooth, drizzle-able consistency.
7. Serve the pancakes with a drizzle of cream cheese glaze for a decadent finish.

Spring Carrot Cake Pancakes bring the best of both worlds—carrot cake flavors and fluffy pancakes. With the perfect blend of warm spices and the natural sweetness of carrots, these pancakes provide a unique and comforting twist on a breakfast favorite. The cream cheese glaze adds a rich, indulgent touch, making these pancakes an unforgettable springtime treat that’s perfect for special occasions or when you want to savor something truly decadent.

Spring Coconut Mango Pancakes

Spring Coconut Mango Pancakes transport you to a tropical paradise with their sweet coconut flavor and juicy mango topping. The pancakes themselves are light and fluffy, with a subtle hint of coconut that pairs beautifully with the sweetness of ripe mangoes. A drizzle of coconut syrup or a dusting of shredded coconut on top enhances the tropical vibes, making these pancakes a refreshing choice for a spring breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut
• 1/2 ripe mango, peeled and diced
• Butter for cooking

For the Coconut Syrup:

• 1/4 cup coconut milk
• 2 tablespoons sugar
• 1 tablespoon butter

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine coconut milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. For the coconut syrup, combine coconut milk, sugar, and butter in a small saucepan. Heat over medium heat until the mixture is smooth and slightly thickened.
7. Serve the pancakes topped with fresh mango and a drizzle of coconut syrup or a sprinkle of shredded coconut.

Spring Coconut Mango Pancakes are the perfect way to embrace tropical flavors in your breakfast. The combination of coconut and mango brings a sweet, fresh taste that’s perfect for spring mornings. The coconut syrup adds a smooth, rich sweetness that complements the pancakes, while the diced mango provides a burst of freshness in every bite. These pancakes are a tropical escape that will brighten your spring mornings and add a little sunshine to your plate.

Spring Raspberry Peach Pancakes

Spring Raspberry Peach Pancakes combine two of the season’s juiciest fruits for a flavor-packed breakfast. The sweetness of ripe peaches and the tartness of raspberries come together beautifully in these fluffy pancakes, offering a refreshing and vibrant dish. Topped with a dollop of whipped cream or a drizzle of honey, these pancakes make for a perfect way to enjoy the best of spring’s fruits.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/2 cup fresh peaches, diced
• Butter for cooking
• Whipped cream or honey for serving (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries and diced peaches.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve the pancakes warm with a dollop of whipped cream or a drizzle of honey for extra sweetness.

Spring Raspberry Peach Pancakes are a fresh and fruity way to celebrate the season. The combination of sweet peaches and tart raspberries creates a perfect balance of flavors that are both refreshing and satisfying. These pancakes are a great way to enjoy the fruits of spring and are perfect for any morning or brunch gathering. The whipped cream or honey adds a luxurious finish, making these pancakes a delightful treat you’ll want to make again and again.

Spring Apricot Almond Pancakes

Spring Apricot Almond Pancakes bring a touch of elegance to your breakfast table with the delicate flavors of sweet apricots and toasted almonds. The soft, nutty pancakes are a delightful balance of textures, and the juicy apricots add a light, fruity sweetness. This combination creates a refined dish that’s perfect for spring brunches or a special morning meal. Topped with a light dusting of powdered sugar or a drizzle of honey, these pancakes are sure to impress.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup finely chopped dried apricots
• 1/4 cup sliced almonds, toasted
• Butter for cooking
• Powdered sugar or honey for serving (optional)

Instructions:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped apricots and toasted almonds.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve the pancakes warm with a dusting of powdered sugar or a drizzle of honey.

Spring Apricot Almond Pancakes offer a sophisticated twist on traditional pancakes. The combination of sweet apricots and crunchy almonds gives the pancakes a delightful texture and flavor profile, perfect for welcoming the new season. Whether you enjoy them with a touch of powdered sugar or a drizzle of honey, these pancakes make for a memorable spring breakfast. Their light, fruity, and nutty taste is a perfect complement to the warmer weather.

Spring Cherry Almond Pancakes

Spring Cherry Almond Pancakes offer the perfect mix of tart cherries and nutty almonds for a sweet, seasonal breakfast. The cherries bring a refreshing burst of flavor to the pancakes, while the toasted almonds add a satisfying crunch. Together, they create a balanced combination that’s sure to please your taste buds. These pancakes are ideal for a cozy spring morning or a brunch gathering with friends and family.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh cherries, pitted and chopped
• 1/4 cup sliced almonds, toasted
• Butter for cooking
• Maple syrup or whipped cream for serving (optional)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, combine milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cherries and toasted almonds.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve with maple syrup or a dollop of whipped cream for extra sweetness.

Spring Cherry Almond Pancakes bring together the natural sweetness of cherries and the richness of toasted almonds for a delicious and satisfying breakfast. These pancakes are both refreshing and indulgent, making them a perfect choice for celebrating the arrival of spring. Whether you top them with syrup or whipped cream, the flavors of fresh cherries and almonds shine through, offering a delightful combination that feels like a special treat.

Spring Rhubarb Ginger Pancakes

Spring Rhubarb Ginger Pancakes are a delightful combination of tart rhubarb and spicy ginger, offering a unique flavor experience. The slightly tangy rhubarb adds a burst of freshness, while the ginger introduces a warm, zesty kick. These pancakes are an excellent way to enjoy the first harvest of spring and are perfect for anyone looking for a flavor-packed breakfast. Topped with a light drizzle of honey or syrup, they are a perfect balance of sweet and savory.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup rhubarb, diced
• 1 tablespoon fresh ginger, grated
• Butter for cooking
• Honey or maple syrup for serving (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, ground ginger, and salt.
2. In a separate bowl, whisk together milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced rhubarb and grated ginger.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve the pancakes warm, drizzled with honey or maple syrup for sweetness.

Spring Rhubarb Ginger Pancakes are a bold, flavorful way to embrace the seasonal flavors of spring. The tartness of rhubarb paired with the spice of ginger creates a unique pancake that’s perfect for those who enjoy a more adventurous breakfast. These pancakes are sure to be a hit for anyone looking to try something new while celebrating the flavors of spring. With a touch of honey or syrup, they offer the perfect balance of sweet and tart, making them a delightful start to your day.

Spring Blueberry Lemon Pancakes

Spring Blueberry Lemon Pancakes are the perfect combination of fresh and fruity flavors. The tangy lemon zest adds a refreshing burst of citrus, which perfectly complements the sweet, juicy blueberries. These pancakes are light, fluffy, and bursting with the best of spring’s flavors. A drizzle of honey or a dollop of whipped cream can elevate them to a special brunch dish, making them an ideal choice for a sunny morning or weekend gathering.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• Butter for cooking
• Honey or whipped cream for serving (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together milk, egg, vanilla extract, and lemon zest.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve the pancakes warm with a drizzle of honey or a dollop of whipped cream.

Spring Blueberry Lemon Pancakes capture the essence of spring in every bite. The vibrant flavor of fresh blueberries combined with the zesty lemon creates a refreshing and light pancake that’s perfect for welcoming the new season. Whether you choose to drizzle them with honey or top them with whipped cream, these pancakes are a delightful treat that will brighten any morning.

Spring Strawberry Basil Pancakes

Spring Strawberry Basil Pancakes offer a unique twist on traditional pancakes with the addition of fresh, fragrant basil and sweet strawberries. The combination of the aromatic basil and juicy strawberries creates an unexpected yet delicious flavor profile, making these pancakes a great choice for anyone looking for something fresh and inventive. These pancakes are perfect for a brunch gathering or when you want a spring-inspired breakfast that stands out.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped
• 1/4 cup fresh basil, finely chopped
• Butter for cooking
• Maple syrup for serving (optional)

Instructions:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped strawberries and basil.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with maple syrup or a sprinkle of fresh basil.

Spring Strawberry Basil Pancakes are a refreshing and creative way to enjoy the best of the season’s fruits. The sweetness of the strawberries combined with the savory note of basil makes for a harmonious and unexpected pairing. These pancakes are sure to impress your guests or provide a unique start to your day. Their fresh flavors make them an ideal choice for a spring brunch or a weekend breakfast.

Spring Kiwi Coconut Pancakes

Spring Kiwi Coconut Pancakes are a tropical-inspired breakfast that brings a burst of flavor with every bite. The combination of sweet and tart kiwi with the rich, nutty flavor of coconut creates a pancake that is both refreshing and indulgent. These pancakes are perfect for a spring morning when you want to feel like you’re on a tropical getaway. Topped with extra coconut or a drizzle of lime syrup, they provide a delightful balance of fruity and tropical flavors.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut
• 2 ripe kiwis, peeled and diced
• Butter for cooking
• Lime syrup (optional) for serving

Instructions:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the shredded coconut and diced kiwi.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve the pancakes with extra shredded coconut or drizzle with lime syrup for added sweetness and flavor.

Spring Kiwi Coconut Pancakes are a fun and tropical way to enjoy the season’s best fruits. The tangy kiwi pairs beautifully with the nutty coconut, creating a pancake that feels both refreshing and indulgent. The addition of lime syrup or extra coconut enhances the tropical flavors, making these pancakes an excellent choice for a spring brunch or a breakfast that feels like a vacation.

Note: More recipes are coming soon!