Over the period of my pancake obsession (which has lasted for almost a year) I’ve learned that pancakes are one of the most versatile dishes. Don’t get me wrong, classic American buttermilk pancakes are amazing, but why not use your creativity and make chocolate, pumpkin, or even lavender flapjacks?
Next step – toppings. Standard toppings include maple syrup, pancake syrup, and a pat of butter, with occasional fruit slices and maybe chocolate chips. Well, it’s time to put that behind us and think big. I offer you a bunch of quick and easy delish pancake toppings you can throw together in no time.
Prepare your favorite pancake stack and get ready to rock your pancake world!
#1 Lemon Curd, Mascarpone, and Almond Topping
Sweet and slightly tart combo that will wake you up instantly. These creamy griddlecakes are perfect to pair with a warm cup of coffee! Note: You can replace mascarpone with cottage cheese or ricotta.
- 3¼oz mascarpone
- 1oz. toasted flaked almonds
- 6 tablespoons lemon curd
- 1 tablespoon icing sugar
Beat the cheese and icing sugar, adding the sugar gradually, until smooth and uniform. If this is not sweet enough, add some more sugar to taste.
Spread the lemon curd over the flapjacks. Top with a dollop of the mascarpone mixture and sprinkle the almonds.
#2 Peach Syrup
This is the perfect summer topping! The best part about this topping is that it can be varied by just changing or adjusting the spice – you can replace cinnamon with ginger, clove, nutmeg, allspice, or make a combination of your own! Don’t have fresh peaches? Frozen ones will do just fine.
- ¾ cup water
- 4 peaches
- ¼ cup sugar
- 1 tablespoon unsalted butter
- 1 pinch cinnamon
Peel the peaches, then immerse them in boiling water for about half a minute. After that, place the bowl in cold water. Leave the peaches cool off, then remove their skins. Halve, pit, and chop the peaches (if you want a smooth sauce, puree them with a blender).
Combine the water, peaches, sugar, butter, and cinnamon in a saucepan set over medium-high heat. Bring mixture to a boil, then reduce the heat to medium-low and simmer for about 7 minutes, stirring frequently. Remove from heat and serve with your pancakes.
#3 Chocolate Sauce
You’re probably wondering why everyone’s favorite pancake topping is no.3 on the list. That’s what I was wondering too, especially since this recipe is not only super-easy but also extra tasty!
- ¼ cup hot water
- 2oz. caster sugar
- 1¼oz. cocoa powder
Whisk the water, sugar, and cocoa together in a small pan set over low heat. Adjust the amount of water depending on how thick you want your sauce to be. I like it dense and creamy so I use only a little water. Drizzle over your pancakes. Better yet, SPLASH!
#4 Boozy Vanilla Pancake Sauce
This is a sauce that will turn your stack of pancakes into a real dessert! You can use vanilla bean, vanilla extract, or vanilla paste in this bourbon-based recipe. And don’t worry about the alcohol content; it is quite low and most of it will evaporate so your little ones can still enjoy this delight.
- ¼ cup water
- 1 cup sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 tablespoon bourbon
Combine water and sugar in a small saucepan. Let the mixture simmer until the sugar dissolves, then cook over medium heat for about 20 minutes (it is done when the color turns amber).
Add the heavy cream and cook over medium-low heat until the sauce is completely smooth & silky. Add the butter, vanilla, and bourbon and stir until fully incorporated. Let the sauce cool before serving.
#5 Peanut & Butter Sauce
What pairs best with chocolate pancakes? Peanut butter! Actually, scratch that; peanut butter tastes great with any kind of pancakes! For this simple but incredibly rich sauce, all you need is some peanut butter and honey. Your microwave will do the job in no time! Note: if you have no honey, feel free to use maple syrup.
- ¼ cup creamy peanut butter
- ½ cup honey
Combine honey and peanut butter in a bowl (make sure it is microwave-safe). Heat for half a minute, then remove and stir. Return and heat for half a minute more, then stir again and serve.
#6 Crepe Suzette Sauce
Crepes Suzette is a French classic we can’t get enough of. However, the sauce pairs beautifully with fluffy American pancakes as well!
- Juice from 3 oranges (4 if they’re smaller)
- Zest from 1 medium orange
- Zest and juice of 1 small lemon
- 1 tablespoon caster sugar
- 3 tablespoon brandy
- 2oz. unsalted butter
Combine all the ingredients, except the butter in a medium bowl. Melt the butter in the pan, pour in the sauce and heat at low heat. Pour the Suzette sauce over your pancakes.
The original recipe requires flaming at this point but I think you can skip this step unless you’re skilled and confident enough you won’t set yourself or the entire house on fire!
#7 Apple Topping
We haven’t forgotten about fruity toppings. We love them because they are super-tasty but somehow manage to remain healthy. Apple is especially comforting and perfect for early fall days.
- 3 large apples (peeled and sliced)
- ¼ cup packed brown sugar
- 2 teaspoons cornstarch
- 1 cup plus apple cider
- ½ teaspoon vanilla extract
In a large saucepan, combine 1 cup of the apple cider and brown sugar. Set over medium-high heat and bring to a boil. Add the apples and bring to a simmer. Cook, stirring frequently for about 10 minutes, until tender. Combine 2 more tablespoons apple cider with cornstarch in a small bowl. Add this mixture to the apples and cook, stirring frequently, until thickened. Remove from heat, add the vanilla and serve.
#8 Sugar & Cinnamon Sauce
Homemade caramel sauce made with brown sugar and complemented with cinnamon? This is exactly it!
- 1 cup water
- 1 cup packed light brown sugar
- a splash of lemon juice
- ½ teaspoon cinnamon
In a small saucepan, combine the water and sugar and set over medium heat. Bring to a boil, then lower the heat and simmer for about 5 minutes, until the sugar is dissolved, stirring occasionally. Add the lemon juice and cinnamon. Serve warm.
#9 Blueberry Sauce
For this sauce, you can use both fresh or frozen blueberries but I think frozen ones are more flavorful!
- 1 cup water
- 3 cups blueberries
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1½ tablespoons cornstarch
In a small saucepan, place 1½ cups blueberries. Add sugar and water and set over medium-high heat. Bring to a boil and cook until the blueberries break down.
Add the cornstarch mixed with three tablespoons of water to the pan, stirring frequently. Bring to a boil, then lower the heat, and simmer for about 3 minutes, until the sauce thickens. If you want to make it thinner, just add a bit of water. Remove the pan from heat, then stir in the remaining blueberries. You can serve this sauce warm or chilled.
#10 Sweet-Savory Feta & Honey Topping
Add a Greek twist to your pancakes with this sweet and savory topping. If you want it more on the sweet side, add an extra tablespoon of honey. If you don’t have thyme at hand, replace it with dill.
- 3½oz. feta cheese
- 2 tablespoons honey
- 2-3 sprigs fresh thyme
Crumble the feta cheese over the flapjacks, drizzle with honey and scatter the picked thyme leaves over the top. That’s it!
I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!