Introduction
A towering pancake stack on New Year morning feels like a fresh start that’s actually fun. Whether you love classic buttermilk, chocolate-loaded stacks, or fruit-packed towers, pancakes are an easy way to build a shareable centerpiece for brunch. This list gives you plenty of flavor-forward ideas, simple instructions, and make-ahead tips so you can flip, stack, and enjoy without stress.
1. Classic Buttermilk New Year Pancake Stack
A fluffy, slightly tangy stack that sets the base for any topping you love.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Baking soda — ½ tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 4 tbsp
- Vanilla extract — 1 tsp
Instructions
- In a bowl, whisk flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry and stir just until combined; small lumps are fine.
- Heat a nonstick griddle to medium (about 350°F / 175°C). Lightly grease.
- Pour ¼ cup batter per pancake and cook until bubbles form and edges look set, 2–3 minutes.
- Flip and cook 1–2 more minutes until golden and cooked through.
How to Serve It
Stack high, top with butter and warm maple syrup, and dust with powdered sugar for a simple New Year showpiece.
2. Blueberry Lemon Zest Pancake Stack
Bright lemon and juicy blueberries bring a fresh, fruity twist to your breakfast stack.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Baking soda — ½ tsp
- Granulated sugar — 3 tbsp
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 4 tbsp
- Vanilla extract — 1 tsp
- Fresh blueberries — 1 ½ cups (divided)
- Lemon zest — 1 tbsp
Instructions
- Whisk flour, baking powder, baking soda, sugar, salt, and lemon zest.
- In another bowl, whisk buttermilk, eggs, butter, and vanilla.
- Combine wet and dry ingredients gently. Fold in 1 cup blueberries.
- Heat a greased griddle to 350°F / 175°C.
- Pour ¼ cup batter portions and cook 2–3 minutes, until bubbles appear.
- Flip and cook 1–2 minutes more.
How to Serve It
Stack pancakes, scatter remaining blueberries on top, grate extra lemon zest, and finish with syrup or a spoonful of lemon yogurt.
3. Double Chocolate Chip Pancake Stack
Rich cocoa and melty chips make this a dessert-style breakfast stack.
Ingredients
- All-purpose flour — 1 ½ cups
- Unsweetened cocoa powder — ½ cup
- Baking powder — 2 tsp
- Granulated sugar — ¼ cup
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 4 tbsp
- Vanilla extract — 1 tsp
- Semi-sweet chocolate chips — 1 cup
Instructions
- Whisk flour, cocoa, baking powder, sugar, and salt in a bowl.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Stir wet into dry until just combined; fold in chocolate chips.
- Preheat a greased griddle to 350°F / 175°C.
- Pour ¼ cup batter circles, cook 2–3 minutes until edges look set.
- Flip and cook 1–2 minutes more until cooked through.
How to Serve It
Stack high, drizzle with warm chocolate sauce and a little maple syrup, and add a few extra chips on top.
4. Banana Walnut Pancake Stack
Creamy banana and crunchy walnuts add comforting texture and nutty flavor.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Salt — ½ tsp
- Brown sugar — 3 tbsp
- Mashed ripe bananas — 1 cup (about 2 large)
- Buttermilk — 1 ½ cups
- Large eggs — 2
- Unsalted butter, melted — 4 tbsp
- Vanilla extract — 1 tsp
- Chopped walnuts — ½ cup
Instructions
- In a bowl, whisk flour, baking powder, salt, and brown sugar.
- In another bowl, combine mashed bananas, buttermilk, eggs, butter, and vanilla.
- Stir wet mixture into dry just until combined; fold in walnuts.
- Heat a greased griddle to 350°F / 175°C.
- Cook ¼ cup portions 2–3 minutes per side until golden and cooked through.
How to Serve It
Layer slices of fresh banana between pancakes, sprinkle extra walnuts, and drizzle maple syrup or honey on top.
5. Cinnamon Swirl “Roll” Pancake Stack
These pancakes carry all the flavor of a cinnamon roll in a fluffy stack.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
Cinnamon Swirl
- Brown sugar — ¼ cup
- Unsalted butter, melted — 3 tbsp
- Ground cinnamon — 1 tbsp
Cream Cheese Drizzle
- Cream cheese, softened — 4 oz (115 g)
- Powdered sugar — ½ cup
- Milk — 2–3 tbsp
- Vanilla extract — ½ tsp
Instructions
- Mix cinnamon swirl ingredients in a small bowl and pour into a squeeze bottle or piping bag.
- Whisk pancake dry ingredients in one bowl; whisk buttermilk, eggs, and melted butter in another. Combine gently.
- Heat a greased griddle to 350°F / 175°C.
- Pour pancake batter (¼ cup each), then quickly pipe a spiral of cinnamon mixture onto each pancake.
- Cook 2–3 minutes, flip carefully, and cook 1–2 minutes more.
- For drizzle, whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
How to Serve It
Stack pancakes, drizzle generously with cream cheese icing, and add a light cinnamon sprinkle.
6. Apple Pie Pancake Stack
Cinnamon apples and fluffy pancakes bring cozy pie vibes to the breakfast table.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Brown sugar — 2 tbsp
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
Apple Topping
- Apples, peeled and diced — 3 cups
- Butter — 3 tbsp
- Brown sugar — ¼ cup
- Ground cinnamon — 1 ½ tsp
- Pinch of salt
Instructions
- For apples: in a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and salt; cook 10–12 minutes, stirring, until soft and glossy. Keep warm on low.
- Whisk pancake dry ingredients together; whisk buttermilk, eggs, and butter in another bowl.
- Combine wet and dry ingredients just until mixed.
- Heat a greased griddle to 350°F / 175°C. Cook pancakes 2–3 minutes per side.
How to Serve It
Layer pancakes with spoonfuls of warm apples between each layer and over the top, finishing with a drizzle of maple syrup.
7. Strawberries & Cream Pancake Stack
Juicy berries and soft cream turn this into a festive breakfast centerpiece.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
Topping
- Fresh strawberries, sliced — 2 cups
- Heavy cream — 1 cup
- Powdered sugar — 2 tbsp
- Vanilla extract — ½ tsp
Instructions
- Whip heavy cream with powdered sugar and vanilla until soft peaks form; chill.
- Whisk pancake dry ingredients together. In another bowl, whisk buttermilk, eggs, butter, and vanilla. Combine gently.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Layer pancakes with whipped cream and strawberry slices. Top with extra berries, more cream, and a light powdered sugar dusting.
8. Peanut Butter & Jelly Pancake Stack
Childhood flavors turn into a fun, stackable brunch idea.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
Filling
- Creamy peanut butter — ½ cup
- Strawberry or grape jam — ½ cup
- Warm water — 2–3 tbsp (to loosen peanut butter)
Instructions
- Whisk dry pancake ingredients; whisk milk, eggs, butter, and vanilla in another bowl. Combine gently.
- Heat griddle to 350°F / 175°C and cook pancakes 2–3 minutes per side.
- Stir peanut butter with warm water to a spreadable consistency.
How to Serve It
Spread peanut butter and jam between layers as you stack. Top with a little extra jam and a drizzle of syrup.
9. S’Mores Pancake Stack
Graham crumbs, chocolate, and marshmallow give this stack a campfire twist.
Ingredients
Pancakes
- All-purpose flour — 1 ¾ cups
- Graham cracker crumbs — ¼ cup
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
Toppings
- Mini marshmallows — 1 ½ cups
- Semi-sweet chocolate chips — 1 cup
- Crushed graham crackers — ½ cup
Instructions
- Whisk flour, graham crumbs, baking powder, sugar, and salt.
- Combine milk, eggs, butter, and vanilla, then stir into dry ingredients.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Layer pancakes with chocolate chips and marshmallows. Torch the top or broil briefly on a baking sheet (on HIGH for 1–2 minutes) to toast the marshmallows, then sprinkle graham crumbs.
10. Matcha Green Tea Pancake Stack
Earthy matcha and gentle sweetness make this stack feel calm and cozy.
Ingredients
- All-purpose flour — 2 cups
- Matcha powder (culinary grade) — 2 tbsp
- Baking powder — 2 tsp
- Granulated sugar — 3 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
Instructions
- Whisk flour, matcha, baking powder, sugar, and salt.
- Whisk milk, eggs, butter, and vanilla in another bowl.
- Combine wet and dry ingredients gently.
- Cook on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Top with lightly sweetened whipped cream, a drizzle of honey, and a tiny dusting of matcha.
11. Chai-Spice Pancake Stack
Classic chai spices give these pancakes a cozy winter profile.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 3 tbsp
- Ground cinnamon — 1 tsp
- Ground ginger — ½ tsp
- Ground cardamom — ½ tsp
- Ground cloves — ¼ tsp
- Ground nutmeg — ¼ tsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
Instructions
- Whisk flour, baking powder, sugar, spices, and salt together.
- In another bowl, whisk milk, eggs, butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Cook pancakes at 350°F / 175°C, 2–3 minutes per side.
How to Serve It
Top with whipped cream, a sprinkle of the spice blend, and a drizzle of maple syrup.
12. Pumpkin Spice New Year Pancake Stack
Pumpkin puree and spices add richness and gentle sweetness to this seasonal stack.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Baking soda — ½ tsp
- Brown sugar — 3 tbsp
- Ground cinnamon — 1 tsp
- Ground ginger — ½ tsp
- Ground nutmeg — ¼ tsp
- Salt — ½ tsp
- Milk — 1 ½ cups
- Pumpkin puree — 1 cup
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
Instructions
- Whisk flour, baking powder, baking soda, brown sugar, spices, and salt.
- In another bowl, mix milk, pumpkin, eggs, butter, and vanilla.
- Stir wet mixture into dry until combined.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Stack with whipped cream, extra cinnamon, and a drizzle of maple or caramel sauce.
13. Gingerbread Pancake Stack
Molasses and warm spices make this stack taste like holiday cookies in pancake form.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Baking soda — ½ tsp
- Brown sugar — 3 tbsp
- Ground ginger — 1 tsp
- Ground cinnamon — 1 tsp
- Ground cloves — ¼ tsp
- Salt — ½ tsp
- Milk — 1 ¾ cups
- Molasses — ¼ cup
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
Instructions
- Whisk flour, baking powder, baking soda, brown sugar, spices, and salt.
- In another bowl, whisk milk, molasses, eggs, and butter.
- Combine wet and dry ingredients gently.
- Cook pancakes at 350°F / 175°C, 2–3 minutes per side.
How to Serve It
Serve with butter, maple syrup, and a dusting of powdered sugar; add a small ginger cookie on top for fun.
14. Coconut-Lime Pancake Stack
Coconut and lime bring a sunny, tropical twist to your winter brunch.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 3 tbsp
- Salt — ½ tsp
- Shredded coconut (sweetened or unsweetened) — ½ cup
- Coconut milk (canned, shaken) — 1 ½ cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Lime zest — 1 tbsp
- Lime juice — 1 tbsp
Instructions
- Whisk flour, baking powder, sugar, salt, shredded coconut, and lime zest.
- In another bowl, whisk coconut milk, eggs, butter, and lime juice.
- Combine wet and dry ingredients gently.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Top with toasted coconut, extra lime zest, and a drizzle of honey or maple syrup.
15. Berry Explosion Pancake Stack
Mixed berries bring pops of color and juicy bursts in every bite.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 3 tbsp
- Salt — ½ tsp
- Buttermilk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
- Mixed berries (fresh or frozen) — 1 ½ cups (plus extra for serving)
Instructions
- Whisk flour, baking powder, sugar, and salt.
- Mix buttermilk, eggs, butter, and vanilla in another bowl.
- Combine wet and dry ingredients, then gently fold in berries.
- Cook on a greased 350°F / 175°C griddle, 2–3 minutes per side (add a bit more time if using frozen berries).
How to Serve It
Top with more berries and a simple warm berry compote or syrup.
16. Nutella Hazelnut Pancake Stack
Chocolate-hazelnut spread and crunchy nuts create a dessert-like stack perfect for special mornings.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
- Chocolate-hazelnut spread — ¾–1 cup
- Chopped toasted hazelnuts — ½ cup
Instructions
- Whisk flour, baking powder, sugar, and salt.
- Whisk milk, eggs, butter, and vanilla; mix into dry ingredients.
- Cook pancakes at 350°F / 175°C, 2–3 minutes per side.
How to Serve It
Spread chocolate-hazelnut between each pancake layer, top with more spread and hazelnuts, and add a light drizzle of warm syrup if you like.
17. Savory Cheddar & Herb Pancake Stack
A savory take with cheese and herbs pairs well with eggs, smoked salmon, or grilled veggies.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Salt — ¾ tsp
- Black pepper — ½ tsp
- Shredded sharp cheddar — 1 cup
- Chopped fresh chives — 2 tbsp
- Chopped fresh parsley — 2 tbsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
Instructions
- Whisk flour, baking powder, salt, and pepper.
- Stir in cheddar, chives, and parsley.
- Whisk milk, eggs, and butter in another bowl, then combine with dry ingredients.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Stack and top with extra cheese and herbs. Serve with a dollop of sour cream or Greek yogurt and crisp bacon or smoked salmon on the side.
18. Maple Bacon Pancake Stack
Crispy bacon pieces baked right into the pancakes pair perfectly with real maple syrup.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Cooked bacon, chopped — 1 cup
- Maple syrup — for serving
Instructions
- Cook bacon until crisp, drain, and chop.
- Whisk flour, baking powder, sugar, and salt.
- Whisk milk, eggs, and butter; stir into dry ingredients. Fold in bacon.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Stack pancakes, top with extra bacon strips, and pour warm maple syrup over the tower.
19. Salted Caramel Pecan Pancake Stack
Buttery pecans and salted caramel sauce turn this stack into a rich centerpiece.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Chopped pecans (toasted) — ½ cup
Caramel Topping
- Caramel sauce — ¾ cup
- Flaky sea salt — ½ tsp (or to taste)
Instructions
- Toast pecans in a dry skillet over medium heat for 4–5 minutes, stirring.
- Whisk flour, baking powder, sugar, and salt.
- Whisk milk, eggs, butter; combine with dry ingredients and fold in pecans.
- Cook pancakes at 350°F / 175°C, 2–3 minutes per side.
How to Serve It
Warm caramel sauce gently, stack pancakes, drizzle caramel over each layer, and finish with more pecans and a pinch of flaky salt.
20. Cookies & Cream Pancake Stack
Crushed chocolate sandwich cookies turn these pancakes into a playful brunch indulgence.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 3 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 1 tsp
- Crushed chocolate sandwich cookies — 1 cup (plus extra for topping)
Instructions
- Whisk flour, baking powder, sugar, and salt.
- Whisk milk, eggs, butter, and vanilla; combine with dry ingredients.
- Fold in crushed cookies gently.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Top with whipped cream, more crushed cookies, and a drizzle of chocolate or maple syrup.
21. Banana Foster Pancake Stack
Caramelized bananas and a rum-kissed sauce bring dessert flavors to your New Year brunch.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
Banana Foster Topping
- Bananas, sliced — 3
- Butter — 4 tbsp
- Brown sugar — ½ cup
- Ground cinnamon — ½ tsp
- Dark rum or rum extract — 2 tbsp (optional; use extra milk or juice if skipping alcohol)
Instructions
- For pancakes, whisk dry ingredients; whisk milk, eggs, and butter; combine and cook on a 350°F / 175°C griddle, 2–3 minutes per side.
- For topping, melt butter in a skillet over medium heat. Add brown sugar and cinnamon; stir until bubbly.
- Add banana slices and cook 3–4 minutes until soft and glossy.
- Carefully add rum (if using) and cook 1–2 minutes more.
How to Serve It
Stack pancakes and spoon warm banana mixture over the top, letting sauce drip down the sides.
22. Tiramisu-Inspired Pancake Stack
Coffee, mascarpone, and cocoa turn this stack into a brunch version of a classic dessert.
Ingredients
Pancakes
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 2 tbsp
- Salt — ½ tsp
- Milk — 1 ¾ cups
- Strong brewed coffee (cooled) — ¼ cup
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
Mascarpone Cream
- Mascarpone cheese — 8 oz (225 g)
- Heavy cream — ½ cup
- Powdered sugar — ¼ cup
- Vanilla extract — ½ tsp
Coffee Syrup
- Strong brewed coffee — ½ cup
- Granulated sugar — ¼ cup
Instructions
- For pancakes, whisk flour, baking powder, sugar, and salt.
- Mix milk, cooled coffee, eggs, and butter; stir into dry ingredients.
- Cook pancakes on a greased 350°F / 175°C griddle, 2–3 minutes per side.
- For mascarpone cream, beat mascarpone, cream, powdered sugar, and vanilla until thick and smooth; chill.
- For coffee syrup, simmer coffee and sugar for 5–7 minutes until slightly thickened; cool slightly.
How to Serve It
Layer pancakes with mascarpone cream, drizzle coffee syrup over the stack, and dust with cocoa powder.
23. New Year Confetti Pancake Stack
Funfetti-style pancakes with sprinkles bring a party vibe to your first breakfast of the year.
Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 tsp
- Granulated sugar — 3 tbsp
- Salt — ½ tsp
- Milk — 2 cups
- Large eggs — 2
- Unsalted butter, melted — 3 tbsp
- Vanilla extract — 2 tsp
- Rainbow sprinkles (jimmies) — ½ cup (plus extra for topping)
Instructions
- Whisk flour, baking powder, sugar, and salt.
- Whisk milk, eggs, butter, and vanilla together and add to dry ingredients.
- Fold in sprinkles gently (avoid overmixing so colors don’t smear too much).
- Cook on a greased 350°F / 175°C griddle, 2–3 minutes per side.
How to Serve It
Top with whipped cream, extra sprinkles, and warm syrup for a cheerful New Year tower.
Conclusion
A tall pancake stack makes New Year breakfast feel like a small celebration all on its own. Whether you choose something fruity and bright, chocolate-heavy, or savory with cheese and herbs, these recipes give you plenty of ways to mix, match, and customize your brunch table. Save a few favorites, prep your batter the night before, and enjoy stacking plate after plate for the people you care about.
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