Pancake Mania

Celebrate National Pancake Day with your friends and family

Do you like pancakes more than the next guy?

Is that occasionally your only motivation to get up in the morning? As you may (or may not) know, March 4 is National Pancake Day.

This, believe it or not, is a real holiday dedicated to pancakes and all pancake-eaters. It is for sure a date to keep in mind if you love eating them, so why not celebrate by practicing your flipping skills with these unique and delicious pancake recipes?

Mint Chocolate Chip Pancakes


1 1/3 cup flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure mint extract

3 to 4 drops green food coloring (optional)

3/4 cup mini semisweet chocolate chips, with a few for garnishing




Mix together flour, sugar, baking powder, baking soda, and salt into a bowl.

Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until mixed well. Stir in chocolate chips.

Heat a large skillet over medium heat. Pour about 14 cup of pancake batter onto skillet for each pancake.. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook on the other side for 1 to 2 more minutes.




2 cups all-purpose flour

3 Tbsp cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups milk

2 Tbsp white vinegar

1/2 cup granulated sugar

2 large eggs

1 1/2 Tbsp red food coloring

2 tsp vanilla extract

1/3 cup salted butter, melted

1 recipe Cream Cheese Glaze, recipe follows

fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze

6 oz cream cheese, softened

6 Tbsp butter, softened

2 cups powdered sugar

1/2 cup milk, plus more if desired

1/2 tsp vanilla extract


Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren’t thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through. Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze

In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combined and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Recipe Source: Cooking Classy


Boston Cream Pie Pancakes



1 cup Yellow Cake Mix

1 cup Dry Pancake Mix

1 cup Milk

1 tsp Vanilla

2 whole Eggs

Pastry Cream:

1/3 cup Sugar

5 Egg Yolks

1 1/2 Tbsp Cornstarch

1 cup Milk

1 cup Half-n-Half

1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)

1 Tbsp Butter

Chocolate Ganache:

8 oz. Chocolate

1 cup Heavy Cream



Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use.

In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve

Chocolate Ganache:

In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.


In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.

To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.