My Pancake Palooza

photo of a person pouring syrup on pancake
Photo by Matheus Gomes on

Raise your hand if you love pancakes!

And if you enjoy different types of pancakes, aside from the original plan kind – that also rocks.

I am no different. I like different types of pancakes.

Which ones? Let me list them.

  • Plain or buttermilk, of course
  • Blueberry
  • Chocolate chip
  • Chocolate with chocolate chips
  • Banana
  • Pumpkin
  • Cinnamon roll

I hope that didn’t overwhelm you. But that means something about me.

So, now, I will discuss my experiences on cooking each of the pancakes I listed.

The only one I never made myself was the cinnamon roll kind. I ordered that at IHOP before. They gave me the cinnamon spread on the side, though.

Anyway, I will start off discussing plain pancakes first.

I have made them from both boxed mixes and scratch many times. But unfortunately, the ones I last made from scratch tasted bitter, even with well-rated recipes.

Also, while homemade is obviously better, it can take longer. So, unless I remember to cook my pancakes in advance, I often use the boxed mixes these days.

In the past, I would only put syrup on them. But now I add butter. I’m going to be honest – the butter enhances the flavor and taste.

Next: Blueberry pancakes

In my early cooking days, I would use fresh blueberries in my pancakes. But they didn’t taste the way I preferred. That is when I discovered that many people, especially in restaurants, used wild blueberries.

Wild blueberries are not artificial. But I have never seen them sold as fresh rather than frozen. 

Nevertheless, they are still good, both nutritionally (I’m pretty sure) and taste wise.

In fact, I favor them in my pancakes way better than the fresh, bigger blueberries. Why? I think the larger berries didn’t have as much sweetness. Plus, they distracted me from my pancakes a bit.

Just like with the plain pancakes, I often used maple syrup on it, as well as butter in recent years. I have also put blueberry syrup on it sometimes. 

And no – not the artificial kind IHOP provides (if they still do, even upon request). My mom had bought a freshly made blueberry syrup in Maine before. It tasted delicious.

I’m not sure if that syrup is sold everywhere in the US, though. However, maybe you can still purchase fresh blueberry syrup off the Internet.

Speaking of which – I just recreated a dish Friendly’s used to serve: Red, white, and blue pancakes.

What are they? They are blueberry pancakes with a strawberry topping and whipped cream on top. No maple syrup necessary.

Below is my version that I made at home:

Want to try making that yourself? All you will need are

  • Pancake batter (boxed mix or from scratch)
  • Wild blueberries
  • Strawberry topping (I would suggest a recipe that is used for pies rather than cake filling)
  • Whipped cream

Follow the recipe for the strawberry topping. It needs to chill for at least a few hours. 

Make your blueberry pancakes. Top it with your strawberry creation and whipped cream. Enjoy!

Now onto my next pancake flavor: Chocolate chip

While there was a lot I wanted to share about my blueberry pancake-making experience, there is less for the chocolate chip pancakes.

How come? Because the experience doesn’t differ too much from the blueberry pancakes.

You do pretty much the same: mix the batter, pour it onto your pan, top it with chocolate chips, and cook it as usual.

That being said, there is a lot I want to share about making double chocolate chip pancakes

While I absolutely love the ones IHOP sells, I could never produce them nearly as well. Even the copycat recipes didn’t end up satisfactory.

With various mixes and recipes, blending the cocoa powder into the other ingredients made the pancakes taste bad. In fact, the first time I tried this technique, I thought the pancakes tasted like roti, which is an Indian flat bread.

So, then I omitted the cocoa powder and used chocolate syrup instead. It turned out to be just a little bit better.

Hopefully, the next time I attempt this, the pancakes will taste as good as the kinds IHOP serves – if not, better.

Next, is the banana pancakes

I cooked these recently. I poured the batter into a pan and placed sliced bananas on top.

And guess what? They tasted amazing.

I plan to make more of these in the future. Perhaps I will add other additions, such as chocolate chips or strawberries.

As for pumpkin pancakes

I’ve made these once from a mix. They were okay, honestly.

Don’t get me wrong. I love pumpkin flavor, especially pumpkin-spice coffee during the fall season. Yum! 

But something about it did not trigger me to come back and make more. I am not sure what.

While I have not made cinnamon roll pancakes yet, I do want to try it. I am sure they can come out just as good as the restaurants’ versions – if not, better.

So, there you have it. What are your favorite types of pancakes?

Published by Sunayna Prasad

I enjoy writing stories, creating artwork, watching movies and TV shows, cooking, and traveling. These are the topics of my posts. I also publish books, where you can learn about them on my website, Be sure to copy and paste the link and subscribe to my newsletter on the email list button on the homepage.

5 thoughts on “My Pancake Palooza

  1. Oh my god what a journey you went on! Looks soo delicious, and reminds me of making pancakes with my mom we would always get crazy with the ingredients. Keep up with the walkthroughs and recipes 🙂

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