In search of the perfect pancake? We’ve got recipes! In search of the perfect pancake? We’ve got the recipes!

The mere mention of the word pancake makes eyes light up with delight. They’re the epitome of comfort food, regardless of your age. Whether you’re eating them in a robe while lounging in bed or devouring them for dinner, pancakes are the most delicious “feel good” food. Thin, round or loopy shaped – sometimes flat, sometimes fluffy – it’s hard to imagine a disappointing pancake. Even the lumpy, lopsided ones are delicious, right?

Especially with syrup and fun toppings.

Nothing says “I love you” like homemade pancakes for breakfast so belly up to the bar and we’ll help you whip up breakfast (or lunch or dinner – no judgement) in no time at all.

Get your pancake making tools ready first – tips & tricks

  • Always use a hot griddle – but not as hot as many recipes suggest. Begin with medium heat to avoid burning the outside while leaving the inside raw.
  • Always use a wide spatula (flipper) so you can flip the whole pancake, as opposed to grabbing half and leaving a mess on the griddle.
  • Always use cake flour – rather than all-purpose flour – especially if you want lighter, fluffier pancakes.

Chocolate Chip & Candied Bacon Pancakes with Nutella Recipe

A meal for the days when calories just don’t matter – or when you want to sweeten up someone’s morning.


Chocolate Chip & Candied Bacon Pancakes with Nutella RecipeCandied bacon

  • 6 strips thick cut bacon
  • ¼ cup packed light brown sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon cocoa powder
  • ¼ teaspoon smoked paprika



  • ½ cup Nutella
  • ½ cup maple syrup
  • 2 teaspoons unsalted butter
  • ½ teaspoon vanilla



  • 2 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips


Heat the oven to 375 F. Lay the strips of bacon a wire rack with about 1/2- inch of space between them. In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined. Sprinkle the mixture evenly over the bacon. Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling. Cool completely on the rack. Once cool roughly chop. Set aside. In a small saucepan combine the Nutella, maple syrup, butter, and vanilla. Place the pot over low heat, stirring constantly, until the butter is melted and the mixture is smooth. Set aside. Heat a flat griddle, or other large smooth bottom skillet, to medium-low heat. In a medium bowl cream together the cream cheese, butter, and vanilla until smooth. Add the eggs, one at a time, and whisk until evenly incorporated. Add the buttermilk and whisk until well combined. In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. Stir in the chopped bacon and the chocolate chips. Make a well in the center and pour in the wet ingredients. Stir until just combined and no large lumps of dry flour remain. Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, on to the heated griddle.  Cook for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown. Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown. To hold pancakes while cooking store in a warm oven on a wire rack. They will hold for up to 45 minutes. Serve warm with a drizzle of the syrup. Recipe via

Double Stuff Oreo Pancake Recipe

Double Stuff Oreo Pancake RecipeA pile of chocolate pancakes “stuffed” with thick Oreo whipped cream. These probably should be saved for dessert – but dessert for breakfast might be fun.


  • 1 ¼ cups all-purpose flour
  • ⅓ cup cocoa powder
  • ⅓ cup white sugar
  • ⅓ cup light brown sugar
  • ½ cup crushed Oreos
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ cup buttermilk
  • 2 large eggs, lightly beaten
  • 3 ½ tablespoons Vegetable oil
  • 1 teaspoon vanilla extract


In a large bowl, combine flour, cocoa powder, both sugars, crushed Oreos, baking powder, baking soda, and salt. Whisk to combine. In a medium bowl, combine milk, buttermilk, eggs, vegetable oil, and vanilla extract. Whisk together well. Pour wet ingredients into dry and stir just until combined. Heat a griddle pan or large nonstick skillet over medium heat. Lightly butter or oil griddle before pouring pancake batter. Pour about ¼ cup batter for each pancake. Cook until set on the bottom, flip and cook until set all the way through. If they start to get too brown, turn the heat down a touch. To make Oreo cream, place heavy cream in a mixing bowl. Using an electric mixer fitted with the whisk attachment, beat cream and gradually add in confectioners’ sugar. Add vanilla. Once cream gets nice and thick (careful not to overbeat or it might go from creamy to grainy), remove bowl from mixer and stir in crushed Oreos. To serve, spread Oreo Cream between pancakes and on top. Recipe via


Vegan Pineapple Upside Down Banana Pancake Recipe Vegan Pineapple Upside Down Banana Pancake Recipe

  • soy or almond milk
  • whole grain flour
  • baking powder
  • salt
  • canola oil
  • bananas
  • pineapple rings


First up, mash the bananas. Combine them with a little bit of the almond milk and blend. Mix the bananas and milk with the dry ingredients. I used whole wheat pastry flour which tends to be a bit “softer” and not as dense as traditional whole wheat flour. Because of this, I only needed a little less than two cups of milk. I would suggest starting with 1 ½ cups and going from there. Once the batter is mixed, heat a skillet or griddle over medium-low heat. Add a little canola oil then throw the pineapple rings on to caramelize them. You do want to make sure that your pineapple rings are thin. Pour a bit of batter right in the center and just slightly over the outer rings of the pineapple. Let cook until bubbles form and the batter is almost set. Then flip it! Pile those babies up and cover them in syrup. Recipe via

Cinnamon Roll Pancake Recipe

Cinnamon Roll Pancake Recipe These fluffy cinnamon roll pancakes have a cinnamon swirl and are topped with cream cheese icing!

Cinnamon filling

  • 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
  • 6 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Cream cheese glaze

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze. Recipe via

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