23+ Delicious Summer Pancake Recipes to Brighten Your Day

When the sun is shining and the weather is warm, it’s the perfect time to embrace light, fresh, and flavorful meals.

And what better way to start your summer mornings than with a stack of fluffy, mouthwatering pancakes?

Whether you’re hosting a summer brunch, enjoying a lazy weekend breakfast, or just craving something sweet, pancakes are always a crowd-pleaser.

But why settle for plain pancakes when you can elevate your breakfast game with vibrant seasonal ingredients like juicy berries, tropical fruits, fragrant herbs, and zesty citrus?

From fresh peach and basil pancakes to indulgent caramelized banana pancakes, we’ve got 23+ summer pancake recipes that will leave your taste buds dancing.

Each recipe is designed to incorporate the best summer flavors, giving you endless inspiration to transform your pancake routine into something special.

So, grab your mixing bowls and get ready to explore the sweetest, most refreshing pancake recipes that will make every summer morning feel like a celebration.

23+ Delicious Summer Pancake Recipes to Brighten Your Day

With 23+ mouthwatering summer pancake recipes at your fingertips, you have the perfect excuse to get creative in the kitchen this season.

Whether you’re craving something fruity, indulgent, or even a little savory, these pancakes are sure to bring a smile to your face and add a burst of summer sunshine to your mornings.

So, why not take advantage of the vibrant, in-season ingredients available to you and create the ultimate summer pancake spread?

Your family and friends will love these fresh takes on a classic breakfast favorite.

So, the next time you’re looking for a way to brighten your day, just flip a pancake (or 23!) and enjoy the magic of summer on a plate.

Lemon Blueberry Ricotta Pancakes

Fluffy, citrusy, and packed with bursts of blueberries, these lemon blueberry ricotta pancakes are the ultimate summer breakfast indulgence.

The ricotta adds richness and moisture, while lemon zest and juice brighten every bite. Fresh blueberries—either folded into the batter or sprinkled on top—add natural sweetness and texture.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• ¼ tsp salt
• 1 cup ricotta cheese
• 2 eggs
• ¾ cup milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, combine ricotta, eggs, milk, lemon zest, lemon juice, and vanilla until smooth.
3. Stir the wet ingredients into the dry ingredients until just combined (don’t overmix).
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease and pour ¼ cup batter per pancake.
6. Cook 2–3 minutes on each side or until golden and cooked through.
7. Serve with a dusting of powdered sugar, extra blueberries, and a drizzle of maple syrup or honey.

Whether you’re enjoying a quiet morning on the porch or hosting a sunny brunch, these pancakes bring a touch of elegance and joy.

The balance of tart lemon and sweet blueberries keeps things light and refreshing—perfect for warm days.

Coconut Mango Pancakes with Lime Syrup

A tropical twist on the classic pancake, this recipe combines shredded coconut and fresh mango in a fluffy batter topped with a zesty lime syrup.

Each bite tastes like a mini summer vacation, bursting with bright flavors and juicy fruit.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup coconut milk
• ¼ cup shredded coconut (unsweetened or sweetened)
• 1 tsp vanilla extract
• 1 cup fresh mango, diced
• Butter or oil for cooking

Lime Syrup:

• ¼ cup maple syrup
• Juice and zest of 1 lime

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk egg, coconut milk, vanilla, and shredded coconut.
3. Combine wet and dry ingredients, mixing gently.
4. Fold in mango pieces.
5. Heat a skillet over medium heat and lightly grease. Drop ¼ cup portions of batter and cook 2–3 minutes per side.
6. In a small bowl, mix maple syrup with lime juice and zest.
7. Drizzle lime syrup over pancakes and serve with extra mango slices and toasted coconut.

This recipe is sunshine on a plate—sweet, tart, and utterly satisfying.

The creamy coconut and juicy mango complement the soft pancakes, while the lime syrup adds a bold, fresh finish.

Strawberry Basil Pancakes with Honey Whipped Cream

These summer pancakes celebrate the season’s strawberries with an herby twist. Basil adds an unexpected note of freshness that balances the sweetness of the berries.

Finished with a dollop of honey whipped cream, these pancakes are perfect for a weekend brunch or a light summer dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 1 egg
• 1 tbsp melted butter
• 1 tsp vanilla extract
• ¾ cup diced fresh strawberries
• 1 tbsp chopped fresh basil

Honey Whipped Cream:

• ½ cup heavy whipping cream
• 1 tbsp honey

Instructions:

1. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla.
3. Mix wet and dry ingredients until just combined.
4. Fold in strawberries and basil.
5. Heat a greased skillet over medium heat. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side or until golden.
6. Whip cream and honey together until soft peaks form.
7. Serve pancakes with honey whipped cream and extra sliced strawberries.

These pancakes are a delightful surprise—light, aromatic, and layered with flavor.

The strawberry-basil pairing adds sophistication without being fussy, making these perfect for summer gatherings or a creative morning treat.

Peach Cornmeal Pancakes with Cinnamon Butter

These hearty yet tender pancakes pair sweet summer peaches with a slight crunch from cornmeal, making for a rustic, comforting dish with a summery twist.

A pat of homemade cinnamon butter melts into each warm stack, tying everything together with rich, spiced warmth.

Ingredients:

• ¾ cup all-purpose flour
• ¼ cup fine cornmeal
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 1 egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup diced fresh peaches

Cinnamon Butter:

• ¼ cup softened butter
• 1 tsp cinnamon
• 1 tbsp honey or maple syrup

Instructions:

1. Mix flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients; fold in the diced peaches.
4. Heat a lightly greased skillet over medium heat. Pour ¼ cup batter for each pancake. Cook 2–3 minutes per side.
5. Mix softened butter, cinnamon, and honey to make the cinnamon butter.
6. Serve pancakes warm with a dollop of cinnamon butter and extra peach slices on top.

These pancakes blend the heartiness of cornmeal with the lush sweetness of summer peaches.

The cinnamon butter adds a warm, melty contrast, creating a balanced and comforting summer dish that’s anything but ordinary.

Zucchini-Lemon Pancakes with Yogurt Drizzle

A lighter, garden-fresh option, these zucchini-lemon pancakes are fluffy, slightly tangy, and sneak in some vegetables while still feeling indulgent.

Topped with a honey yogurt drizzle, they’re a savory-sweet blend ideal for health-conscious summer mornings.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup milk
• 1 egg
• Zest of 1 lemon
• 1 cup grated zucchini (squeezed dry)
• 1 tsp vanilla extract

Yogurt Drizzle:

• ½ cup Greek yogurt
• 1 tbsp honey
• 1 tsp lemon juice

Instructions:

1. In a bowl, mix flour, sugar, baking powder, and salt.
2. In another bowl, combine milk, egg, lemon zest, vanilla, and zucchini.
3. Stir wet ingredients into dry just until combined.
4. Heat a lightly oiled skillet on medium heat. Cook pancakes for 2–3 minutes per side.
5. Mix yogurt, honey, and lemon juice to create the drizzle.
6. Serve pancakes with a spoonful of yogurt drizzle and fresh herbs or extra zest, if desired.

These pancakes strike a unique balance between savory and sweet, making them a refreshing change from traditional recipes.

The zucchini keeps the texture moist and the lemon brightens the flavor, while the yogurt adds creamy tang.

Raspberry Almond Pancakes with Vanilla Glaze

Delicate and decadent, these pancakes are bursting with juicy raspberries and the subtle nuttiness of almond extract.

Topped with a light vanilla glaze, they make for a gourmet-style breakfast that looks as good as it tastes.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• 1 tbsp melted butter
• ½ tsp almond extract
• ¾ cup fresh raspberries

Vanilla Glaze:

• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. In a bowl, mix flour, sugar, baking powder, and salt.
2. Whisk egg, milk, melted butter, and almond extract in another bowl.
3. Combine wet and dry ingredients, then gently fold in raspberries.
4. Heat a skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake. Cook until golden on both sides.
5. Whisk powdered sugar, milk, and vanilla to make the glaze.
6. Drizzle glaze over warm pancakes and top with sliced almonds and extra raspberries.

These pancakes are a showstopper for any summer brunch table.

The almond and raspberry combination is fragrant and refreshing, while the vanilla glaze adds a touch of dessert-like indulgence without overwhelming the fruit’s natural flavor.

Watermelon Mint Pancakes with Coconut Syrup

These light, refreshing pancakes combine juicy watermelon and fragrant mint for a sweet and savory breakfast treat.

Coconut syrup drizzled on top adds a tropical flair, making these pancakes a perfect choice for a summer morning.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup buttermilk
• ½ cup finely diced fresh watermelon (drained)
• 1 tbsp chopped fresh mint
• 1 tsp vanilla extract

Coconut Syrup:

• ½ cup coconut milk
• 2 tbsp maple syrup
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, buttermilk, and vanilla extract.
3. Add wet ingredients to the dry mixture, stirring gently until combined.
4. Fold in the diced watermelon and chopped mint.
5. Heat a non-stick skillet over medium heat and lightly grease. Cook 2–3 minutes per side until golden.
6. For the syrup, warm coconut milk, maple syrup, and coconut oil together in a small saucepan.
7. Serve pancakes with the warm coconut syrup, extra mint leaves, and watermelon slices on top.

These pancakes offer a delightful balance of sweetness and refreshment.

The watermelon gives them a juicy, light texture, while the mint adds a cool finish. Coconut syrup brings tropical vibes, making this a fun and unique summer breakfast.

Tropical Papaya-Pineapple Pancakes

Combining the vibrant flavors of papaya and pineapple, these pancakes are a celebration of tropical fruit.

With a subtle sweetness and a hint of citrus, they’re an ideal way to start the day on a sunny summer morning.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup coconut milk
• 1 tbsp lime juice
• 1 cup diced fresh papaya
• ½ cup diced fresh pineapple
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together coconut milk, egg, lime juice, and vanilla.
3. Combine the wet and dry ingredients until just mixed, being careful not to overmix.
4. Gently fold in the papaya and pineapple.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease. Spoon ¼ cup batter per pancake and cook until golden on both sides, about 2–3 minutes per side.
6. Serve with additional fresh tropical fruit and a drizzle of honey or maple syrup.

The combination of papaya and pineapple brings a tropical, refreshing sweetness to each bite. The coconut milk enhances the creamy texture, while the lime juice adds a zesty punch.

These pancakes are a vacation on a plate, perfect for a warm summer day.

Cherry Almond Pancakes with Almond Butter Drizzle

Sweet and slightly tart cherries pair beautifully with almond flavor in these decadent pancakes.

The almond butter drizzle adds a rich, nutty finish, creating a sophisticated yet comforting dish that’s ideal for brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp almond extract
• 1 egg
• ¾ cup milk
• 1 tbsp melted butter
• 1 cup pitted fresh cherries, halved
• 2 tbsp sliced almonds

Almond Butter Drizzle:

• 3 tbsp almond butter
• 1 tbsp maple syrup
• 1 tbsp milk

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and almond extract.
2. In another bowl, whisk together the egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the fresh cherries.
5. Heat a skillet over medium heat and lightly grease. Pour ¼ cup of batter for each pancake and cook for 2–3 minutes per side until golden.
6. For the almond butter drizzle, warm almond butter, maple syrup, and milk together in a small saucepan until smooth.
7. Serve pancakes with a drizzle of almond butter, a sprinkle of sliced almonds, and additional cherries on top.

These pancakes are a cherry lover’s dream! The sweet, tart cherries and the almond flavor work beautifully together, while the almond butter drizzle elevates them to a rich, indulgent level.

These pancakes make for an elegant yet comforting dish that’s perfect for special occasions or weekend mornings.

Grapefruit and Honey Pancakes with Fresh Cream

These pancakes combine the tartness of grapefruit with the sweetness of honey, making for a zesty, light breakfast that’s perfect for hot summer days.

The addition of fresh cream balances the citrus, giving these pancakes a smooth, luxurious finish.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• ¾ cup milk
• ¼ cup fresh grapefruit juice
• 1 tsp vanilla extract
• Zest of 1 grapefruit
• 1 tbsp honey

Fresh Cream:

• ½ cup heavy cream
• 1 tbsp honey
• 1 tsp vanilla extract

Instructions:

1. In a bowl, mix flour, sugar, baking powder, and salt.
2. In another bowl, whisk together egg, milk, grapefruit juice, vanilla, and honey.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Gently fold in the grapefruit zest.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook 2–3 minutes per side, until golden.
6. In a small bowl, whip heavy cream, honey, and vanilla until soft peaks form.
7. Serve pancakes with a dollop of fresh cream, and garnish with extra grapefruit slices or zest.

The combination of the tangy grapefruit and sweet honey creates a perfect balance of flavors, while the whipped cream adds a decadent touch.

These pancakes are refreshing and light, ideal for brunch on a warm summer day.

Apricot and Almond Pancakes with Maple Butter

Apricots bring a sweet, slightly tart flavor to these pancakes, which are complemented by the rich, nutty essence of almond extract.

Topped with a luscious maple butter, these pancakes are indulgent yet refreshing.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• 1 tsp almond extract
• 1 cup fresh apricots, diced
• 1 tbsp melted butter

Maple Butter:

• ¼ cup unsalted butter, softened
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a bowl, combine flour, sugar, baking powder, and salt.
2. In another bowl, whisk together egg, milk, almond extract, and melted butter.
3. Add wet ingredients to dry ingredients, stirring until just combined.
4. Gently fold in the diced apricots.
5. Heat a skillet over medium heat and lightly grease. Pour ¼ cup of batter for each pancake, cooking until golden on both sides (2–3 minutes).
6. To make maple butter, combine softened butter, maple syrup, and vanilla extract in a bowl and mix until smooth.
7. Serve pancakes with a generous dollop of maple butter, and garnish with more fresh apricot slices.

These pancakes offer a perfect balance of sweetness from the apricots and depth from the almond flavor, while the maple butter adds a rich, velvety finish.

They’re perfect for a special morning treat.

Tropical Kiwi-Lime Pancakes with Coconut Cream

These tropical-inspired pancakes feature the sweet, tangy flavor of kiwi combined with the refreshing zing of lime.

Paired with coconut cream, they offer a light yet indulgent dish that transports you straight to the tropics.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup coconut milk
• 2 ripe kiwis, peeled and diced
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 tsp vanilla extract

Coconut Cream:

• ½ cup coconut cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. In a large bowl, mix flour, sugar, baking powder, and salt.
2. In another bowl, whisk together egg, coconut milk, lime juice, vanilla, and lime zest.
3. Combine the wet and dry ingredients, stirring until just mixed.
4. Gently fold in the diced kiwis.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup of batter per pancake, cooking until golden and cooked through (2–3 minutes per side).
6. For the coconut cream, whisk together coconut cream, powdered sugar, and vanilla extract until smooth.
7. Serve pancakes with a generous dollop of coconut cream, and top with extra kiwi slices and a sprinkle of lime zest.

The tropical flavors of kiwi and lime create a refreshing and exciting pancake experience, while the creamy coconut topping adds a rich, indulgent finish.

These pancakes are perfect for a tropical-themed brunch or a sunny day breakfast.

Blackberry Sage Pancakes with Honey-Lemon Butter

Blackberries bring a burst of sweetness and a hint of tartness to these pancakes, complemented by the earthy depth of fresh sage.

Drizzled with a honey-lemon butter, these pancakes are perfect for a gourmet summer breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• 1 tsp vanilla extract
• ½ cup fresh blackberries, mashed
• 2 tbsp fresh sage, finely chopped
• 1 tbsp melted butter

Honey-Lemon Butter:

• ¼ cup unsalted butter, softened
• 1 tbsp honey
• 1 tbsp lemon juice
• Zest of ½ lemon

Instructions:

1. In a bowl, mix together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg, milk, vanilla, and melted butter.
3. Add wet ingredients to dry ingredients, stirring until just combined.
4. Gently fold in mashed blackberries and chopped sage.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook for 2–3 minutes per side.
6. To make the honey-lemon butter, mix softened butter, honey, lemon juice, and zest until smooth.
7. Serve pancakes with a dollop of honey-lemon butter and extra blackberries on top.

These pancakes are a delightful mix of flavors—sweet blackberries and fragrant sage, topped with the bright and creamy honey-lemon butter.

Perfect for those who want a sophisticated yet comforting summer breakfast.

Pear and Cinnamon Pancakes with Caramel Sauce

These pancakes combine the warmth of cinnamon with the juicy sweetness of pears, creating a cozy, spiced dish.

A drizzle of homemade caramel sauce completes this indulgent treat, making it perfect for a special weekend brunch.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 1 egg
• ¾ cup milk
• 1 tbsp melted butter
• 1 pear, peeled and diced
• ½ tsp vanilla extract

Caramel Sauce:

• ¼ cup unsalted butter
• ¼ cup brown sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
2. In another bowl, combine egg, milk, melted butter, and vanilla extract.
3. Stir wet ingredients into dry ingredients, mixing until just combined.
4. Gently fold in diced pears.
5. Heat a skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook for 2–3 minutes on each side until golden.
6. For the caramel sauce, melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream, stirring until smooth. Allow to simmer for 2–3 minutes until thickened. Remove from heat and stir in vanilla extract.
7. Serve pancakes with a drizzle of warm caramel sauce and a sprinkle of cinnamon.

These pear and cinnamon pancakes are wonderfully cozy and indulgent, with the rich caramel sauce adding an extra layer of sweetness.

It’s an excellent recipe for anyone who loves warm, spiced flavors.

Tropical Passion Fruit Pancakes with Mango Sauce

Packed with tropical flavors, these pancakes are made with tangy passion fruit and topped with a vibrant mango sauce.

The result is a refreshing, exotic twist on classic pancakes, perfect for a tropical-themed brunch or breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• 2 tbsp passion fruit pulp (fresh or from juice)
• 1 tsp vanilla extract

Mango Sauce:

• 1 ripe mango, peeled and diced
• 1 tbsp honey
• 1 tsp lime juice

Instructions:

1. In a bowl, mix flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg, milk, passion fruit pulp, and vanilla extract.
3. Stir wet ingredients into dry ingredients until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook until golden on both sides (2–3 minutes per side).
5. To make the mango sauce, blend diced mango, honey, and lime juice until smooth.
6. Serve pancakes with a generous drizzle of mango sauce and additional passion fruit pulp or lime zest.

These pancakes are a vibrant and refreshing way to start your day.

The passion fruit gives them a tangy kick, while the mango sauce adds natural sweetness and tropical flair. Perfect for those who want a vacation-in-a-plate experience.

Sweet Corn and Blueberry Pancakes with Maple-Butter Sauce

A delightful fusion of sweet and savory, these pancakes combine the sweet crunch of fresh corn kernels with juicy blueberries, creating a wonderfully textured pancake.

Topped with a rich maple-butter sauce, they are perfect for a satisfying summer breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• ½ cup fresh corn kernels (cut from the cob)
• ½ cup fresh blueberries
• 1 tsp vanilla extract
• 1 tbsp melted butter

Maple-Butter Sauce:

• ¼ cup unsalted butter
• ¼ cup maple syrup

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine egg, milk, melted butter, and vanilla extract.
3. Stir wet ingredients into dry ingredients until just combined.
4. Gently fold in corn kernels and blueberries.
5. Heat a skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook until golden and cooked through, about 2–3 minutes per side.
6. For the maple-butter sauce, melt butter in a saucepan over medium heat. Stir in maple syrup and simmer for 2–3 minutes.
7. Serve pancakes with a drizzle of maple-butter sauce and extra blueberries on top.

The sweetness of the blueberries and the savory crunch of the corn create a delightful combination in these pancakes.

The maple-butter sauce adds a smooth and indulgent finish, making them perfect for a comforting brunch.

Lemon Poppy Seed Pancakes with Vanilla Yogurt Sauce

Lemon poppy seed pancakes are bright, fresh, and bursting with flavor.

The subtle crunch of the poppy seeds complements the zesty lemon, and the creamy vanilla yogurt sauce takes them to the next level of indulgence.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 tbsp poppy seeds
• Zest of 1 lemon
• 1 egg
• ¾ cup milk
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Vanilla Yogurt Sauce:

• ½ cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
2. In a separate bowl, whisk together egg, milk, lemon juice, and vanilla extract.
3. Stir wet ingredients into dry ingredients until just combined.
4. Heat a skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook until golden on both sides.
5. To make the vanilla yogurt sauce, mix together Greek yogurt, honey, vanilla extract, and lemon juice until smooth.
6. Serve pancakes with a drizzle of vanilla yogurt sauce and a sprinkle of extra lemon zest.

These pancakes are light, tangy, and refreshing, with the combination of lemon and poppy seeds giving them a distinct flavor.

The vanilla yogurt sauce adds creaminess and sweetness, making each bite extra special.

Carrot and Ginger Pancakes with Brown Sugar Butter

These spiced carrot pancakes are infused with warm ginger and cinnamon, making them a perfect choice for a cozy summer brunch.

The brown sugar butter adds a rich sweetness that pairs beautifully with the carrots, creating a comforting, indulgent dish.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• 1 cup finely grated carrot
• 1 tsp vanilla extract
• 1 tbsp melted butter

Brown Sugar Butter:

• ¼ cup unsalted butter, softened
• 2 tbsp brown sugar
• 1 tsp cinnamon

Instructions:

1. In a bowl, whisk together flour, brown sugar, baking powder, cinnamon, ginger, and salt.
2. In another bowl, whisk together egg, milk, melted butter, and vanilla extract.
3. Stir wet ingredients into dry ingredients until just combined.
4. Gently fold in grated carrots.
5. Heat a skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook until golden and cooked through.
6. For the brown sugar butter, mix softened butter, brown sugar, and cinnamon until smooth.
7. Serve pancakes with a generous dollop of brown sugar butter and extra grated carrot for garnish.

These pancakes have a warm, spiced flavor that’s perfect for any time of day.

The combination of carrots and ginger adds a unique depth of flavor, while the brown sugar butter adds a rich, indulgent touch. A great way to enjoy the flavors of summer in a cozy, comforting dish.

Peach and Basil Pancakes with Honey-Lavender Butter

This recipe features juicy, sweet peaches combined with the fragrant, slightly peppery taste of basil.

Topped with a delicate honey-lavender butter, these pancakes provide a unique and aromatic twist to your morning meal.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• ½ cup finely chopped fresh peaches
• 1 tbsp fresh basil, finely chopped
• 1 tsp vanilla extract

Honey-Lavender Butter:

• ¼ cup unsalted butter, softened
• 1 tbsp honey
• 1 tsp dried lavender
• 1 tsp lemon zest

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together egg, milk, and vanilla extract.
3. Add wet ingredients to dry ingredients, stirring gently to combine.
4. Fold in the chopped peaches and basil.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook for 2–3 minutes per side until golden.
6. For the honey-lavender butter, mix softened butter, honey, dried lavender, and lemon zest until smooth.
7. Serve pancakes with a dollop of honey-lavender butter and additional peach slices for garnish.

The sweetness of the peaches and the aromatic basil creates a perfect balance of flavors, while the honey-lavender butter adds a fragrant, creamy touch that elevates these pancakes to something extraordinary.

Strawberry-Basil Ricotta Pancakes with Balsamic Glaze

The addition of ricotta cheese in these pancakes results in a rich, fluffy texture.

Paired with fresh strawberries and basil, and drizzled with a balsamic glaze, these pancakes are a savory-sweet treat perfect for a summer brunch.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup ricotta cheese
• ¾ cup milk
• ½ cup chopped fresh strawberries
• 1 tbsp fresh basil, finely chopped
• 1 tsp vanilla extract

Balsamic Glaze:

• ¼ cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together egg, ricotta cheese, milk, and vanilla extract.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Fold in the chopped strawberries and basil.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook for 2–3 minutes per side until golden.
6. To make the balsamic glaze, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook until it thickens, about 3–4 minutes.
7. Serve pancakes with a drizzle of balsamic glaze and extra strawberries and basil for garnish.

The ricotta cheese makes these pancakes incredibly light and fluffy, while the strawberry-basil combination provides a fresh and aromatic taste.

The balsamic glaze adds a sweet-savory contrast that takes these pancakes to a whole new level.

Cantaloupe and Mint Pancakes with Lemon Cream Cheese Topping

These refreshing pancakes combine the sweetness of cantaloupe with the coolness of mint for a delightful summer treat.

The creamy lemon-flavored cream cheese topping adds a tangy richness, making them a perfect breakfast or brunch choice.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• ½ cup cantaloupe, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tsp vanilla extract

Lemon Cream Cheese Topping:

• ¼ cup cream cheese, softened
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp powdered sugar

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together egg, milk, and vanilla extract.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Gently fold in the chopped cantaloupe and mint.
5. Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook for 2–3 minutes per side until golden.
6. For the lemon cream cheese topping, beat together cream cheese, lemon juice, lemon zest, and powdered sugar until smooth.
7. Serve pancakes with a generous dollop of lemon cream cheese topping and extra mint leaves and cantaloupe for garnish.

These pancakes are a refreshing and light option, with the cantaloupe and mint offering a cool, fruity bite.

The lemon cream cheese topping adds a tangy, smooth contrast, creating a wonderfully balanced dish for a hot summer day.