These sweet, savory, and insanely indulgent stuffed pancakes are proof it’s possible to make something that’s already perfect even more scrumptious.
Because, let’s be honest, the only way to improve a stack of hotcakes is to stuff them with yummy fillings!
Pancakes, hotcakes, flapjacks – whatever you call them, there’s nothing like a plateful piled high with toppings and smothered in syrup.
That said, stuffing them takes them to a whole new level of sinful.
And I’m not just talking about chocolate, either!
These stuffed pancakes range from bright strawberry to savory pork and cabbage. So they’re ideal for any time of day!
Easy Stuffed Pancake Recipes We Adore!
There’s nothing like waking up to a fresh pile of homemade pancakes. Especially when every bite is filled with nostalgia!
Soft, fluffy, and golden brown, these PB&J filled pancakes are oh-so-delicious and beyond decadent.
But believe it or not, they’re also vegan and whole wheat!
If you don’t have a lot of time, feel free to use pre-made jam. However, the chunks of fruit are a nice addition to the homemade stuff.
Calling all chocoholics! You need to try these Nutella stuffed pancakes.
They’re essentially two pancakes sandwiched together with lots of ooey-gooey Nutella spread in the middle.
The pancakes are pillowy soft, and when you cut into them, the warm hazelnut spread oozes out onto the plate.
Are you drooling, too?
To stop the Nutella from seeping into the pancake batter, there’s a special trick: freeze little disks of Nutella!
Then, just plonk one of the frozen discs on the batter, cover it with more batter, and cook. That’s all there is to it.
Serve these chocolatey treats with some strawberries for a pop of freshness. Yum!
I think savory pancakes are just as tasty as any syrup-covered flapjacks. And these Xi’an stuffed pancakes are crispy, spiced, and totally addictive.
They’re filled to the brim with ground pork and green cabbage and are best eaten straight out of the pan.
Just don’t burn yourself – these babies are hot!
These savory pancakes are inspired by the street food served by vendors in Xi’an.
So, give this recipe a go, and be sure to serve them with a tasty dipping sauce. I like Sriracha mayo!
Can you guess what these stuffed pancake puffs are filled with? If you said any kind of jam, jelly, sauce, or nut butter, you’d be right!
These little puffs are the perfect edible parcel to carry just about anything you can imagine.
To fill them, you want to sandwich the batter with the filling while it cooks.
So, just like the Nutella pancakes above, you’ll start with batter, add the filling, then top it off with more batter.
Of course, these do need a special pan to get that puffy shape. But, luckily, they’re not hard to find!
And yes, they’re more than worth it!
These raspberry chia jam-filled pancakes are vegan and gluten-free. They’re also impossible to resist!
I mean, just look at that bright filling!
And, of course, you can totally change the fruit to suit your tastes. So feel free to use strawberries or blueberries if you like.
Serve these with maple syrup, a little whipped coconut cream, Greek vegan yogurt, fresh fruit, or some dark chocolate chips. Delish!
If you’ve never tried a savory pancake, you have to try these stuffed pancakes with mushrooms.
They’re jam-packed with meaty goodness (sans the meat, of course), all wrapped up in a tasty potato pancake with a golden crust.
You’ll need mashed potatoes here, so they’re ideal if you have leftovers from Sunday dinner.
Just form a patty and stuff it with a mix of mushrooms, fresh dill, and mayo. I also like to add some cheese to the mix!
Are you feeling festive? Serve up these mincemeat pancakes with orange butter sauce.
Because nothing screams Christmas like these spiced treats!
These pancakes are a great way to use up leftover mincemeat too. And they turn an everyday breakfast into something extraordinary.
Sweet, fruity, and oh-so scrumptious. What more could you want?
Top each pancake with a stack of orange segments, butter sauce, and a big dollop of whipped cream.
The whole family will absolutely love these. So I suggest you make double!
Eggs, bacon, and pancakes. There’s no better way to start the day.
This trio of delicious breakfast foods always goes down a treat. So, why not enjoy them all in one?
You can think of this dish as a cross between a pancake and bacon and scallion biscuit stuffed with a boiled egg.
They make for a great grab-n-go breakfast for busy bees.
Simply cook up these savory breakfast treats ahead of time, keep them in the refrigerator, and grab them whenever you need them.
They’ll keep you satisfied all the way until lunchtime.
These Bulgogi scallion pancake-adillas are the ultimate in fusion foods.
If you haven’t already guessed from the title, they’re a cross between a Chinese-style scallion and a quesadilla.
Chinese, Korean, and Mexican flavors all shine in these amazing savory pancakes.
Extra flaky scallion pancakes are layered with marinated bulgogi-style steak and cheese – just like a quesadilla.
The gochujang paste in the bulgogi marinade adds so much flavor to these pancake-adillas.
Paired with crisp, light, and flaky pancakes, they’re truly remarkable.
These sweet and spiced cinnamon roll pancakes take everything you love about the tasty breakfast pastry and stuffs it into a pancake.
You can use any pancake recipe you like, as long as you swirl that heavenly cinnamon filling through the batter.
I like to use the frozen Nutella trick. That way, you get an ooey-gooey cinnamony center.
Top them off with a dreamy cream cheese glaze, and you’re good to go!
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