Bucket List Breakfast Ideas, part 1: Pancake Recipes with Panache

Recipes for Pancakes during National Pancake MonthFebruary is National Pancake Month when hungry Americans dedicate all of February to pancakes.  And it doesn’t stop there.  National Pancake Week is the 3rd week in February and Distinctive Inns of New England (DINE) is prepared to help you get ready. When it comes this breakfast staple, the 12 Distinctive Inns of New England innkeepers roll up their sleeves and employ creativity.  Thinking outside the box, DINE innkeepers push the envelope with pancake prowess to delight guests each morning.  What can be more delightful than a homemade breakfast each morning to top off the perfect romantic getaway?  Whether it’s wow’ing them on Valentine’s Day or celebrating Pancake Month, the 12 Distinctive Inns of New England have pulled out the stops to offer these pancakes with panache.

Lemon Yogurt Pancakes & Cranberry Syrup from Captain’s  House Inn

Serves 2-3 people                                                                                                  


1 egg

Lemon Yogurt pancakes with cranberry syrup - recipe from Captain's House Inn½ cup lemon yogurt

½ cup milk

2T vegetable oil

1T sugar

½ tsp grated lemon rind

1/8 tsp nutmeg

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

Mint for garnish (optional)

Method:                                                                        :

  1. In a medium bowl, beat the egg and mix yogurt, oil and milk.
  2. Stir in the sugar, lemon rind and nutmeg.
  3. Sift together the flour, baking powder & baking soda, in a separate bowl.
  4. Add the flour mixture to the egg mixture, mix well. (The batter will be quite thick)
  5. For each pancake pour a ¼ cup of mixture onto the griddle and cook the pancakes until they are puffed.

Cranberry Syrup

1 cup maple (or imitation) syrup

1 cup apple juice

1 cup fresh or frozen cranberries

Stir all ingredients together and serve over pancake.


Serve 3 pancakes with cranberry maple syrup and finish with a butter curl and sprig of mint.

Ricotta Pancakes from the Inn at Harbor Hill Marina

While some people scoff at times being offered pancakes due to many pancakes dry and cake like texture, that won’t be the case with these babies.  The Ricotta Pancakes served at the Inn at Harbor Hill Marina have consistently won pancake haters praise time and time again.  And if you like so many already like pancakes, you’ll absolutely love these!  While somewhat hard to believe, the ricotta cheese base adds such a light creamy texture and unique flavor we’re sure you will agree ~ they just might be the best pancakes you’ve ever had.


Small Batch (serves 4 people or 8 pancakes)

1 Cup Ricotta Cheese (note: a small 15 oz. container is approx. 2 cups)

2 Eggs – large

½ Cup (plus a tablespoon) Buttermilk

¾ Cups All Purpose Flour

1 and ½ Tbsp. SugarRicotta Pancake Recipe from Inn at Harbor Hill Marina

1 Tbsp.  Baking Powder

¼ tsp. Salt


Larger Batch (serves 8 people or 16 pancakes)

2 Cups Ricotta Cheese (we use 1 small 15 oz. container)

4 Eggs – large

1 ¼ Cups Buttermilk

1 ½ Cups All Purpose Flour

¼ Cup Sugar

2 Tbsp.  Baking Powder

½ tsp. Salt


In a large bowl whisk together the ricotta cheese, eggs and buttermilk until very smooth.  In a separate bowl, sift the flour, sugar, baking powder and salt.  Add the flour to the cheese mixture and stir with a rubber spatula until just combined.  Preheat griddle to 350 degrees.  Spray the griddle with vegetable spray and

add batter in about ¼ cup amounts. (note, these are very light and fluff up nicely)

Let cook for about 2 minutes on each side until golden. Repeat & Enjoy!

Optional Fruit Topping

2 Cups Fresh Berries-any favorite or mix

¼ Cup Sugar

¼ Cup Orange Juice

In a separate bowl, combine the berries, sugar and orange juice. Let macerate while making pancakes.  Serve pancakes garnished with the berries, powdered sugar, and maple syrup if desired.

Strawberry Buttermilk Pancake Roll-ups from Cliffside Inn

Yield:   Makes approximately 10 roll-ups; or 5 servings

Recipe for Strawberry Pancake Roll-ups from Cliffside InnIngredients:

6 cups fresh strawberries; rinse and remove hulls

6 Tbsp. sugar

2 Tbsp. lemon juice

8  oz. Kraft cream cheese; at room temperature

1- ½ cups all-purpose flour

1 tsp.baking soda

½ tsp.salt

2 large eggs

1-½ cups buttermilk

1 cup milk

Vegetable oil for cooking pancakes


Thinly slice 2 cups of the strawberries and set aside.

In a food processor or blender, purée the remaining 4 cups of the strawberries until smooth. Press the strawberry purée, with the back of a wooden spoon or a spatula, through a fine mesh strainer and into a bowl, extracting as much of the liquid as possible. Discard the residue. Whisk ¼ cup of sugar and the lemon juice into the strawberry purée.

In the food processor or blender, blend the cream cheese and ½ cup of the strawberry purée until blended and smooth.  Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, and remaining 2 tablespoons of sugar. In another bowl, whisk together the eggs, buttermilk, and milk just enough to blend. Whisk the milk mixture into the flour mixture just until evenly moistened. Batter will be thin.

Place a nonstick griddle over medium heat; when hot, coat the griddle lightly with oil and adjust the heat to maintain temperature. Spoon the batter in ½ -cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, (about 2 minutes); turn the pancakes with a wide spatula and brown the other side, 1 ½  to 2 minutes longer.  As the pancakes are cooked, transfer them to baking sheets and keep them warm in a 200° oven.


Spread each pancake with about 2 tablespoons of the strawberry/cream cheese mixture and roll up. Set two roll-ups, side-by-side, on each plate and top with the reserved sliced strawberries.  Drizzle the roll-ups with some of the strawberry purée and serve.  The remaining strawberry purée may be served, on the side, in a small pitcher to taste.

Gingerbread Buttermilk Pancakes From Rabbit Hill Inn


1-cup flour

Gingerbread pancakes recipe from Rabbit Hill inn1/8 tsp baking soda

1 Tbls sugar

pinch of salt

1 Tbls ground ginger

1-cup buttermilk

1 Tbls ground clove

1 egg

1 Tbls cinnamon

2 Tbls melted butter

½ Tbls baking powder

¼ cup molasses


Mix dry ingredients together in a large bowl until incorporated.

Add milk and egg to dry ingredients and continue mixing.

Add melted butter and molasses to pancake batter and mix again.

Preheat a griddle or fry pan to 325ºF. Lightly grease with butter.  Ladle out batter to the desired size.  Cook on one side until the batter bubbles.  Then, with a flat spatula, turn each pancake and allow to cook for 2-3 more minutes. Serve with real Vermont maple syrup.

Plan your delicious and pancake-filled 2017 getaways at the 12 Distinctive Inns of New England by clicking below on links that will take you directly to each of their websites.

In New Hampshire:  Manor on Golden Pond in Holderness & Chesterfield Inn in West Chesterfield

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton

In Massachusetts:  Harbor Light Inn in Marblehead, Gateways Inn & Restaurant in Lenox, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod.

In Rhode Island: Cliffside Inn in Newport

In Connecticut: Inn at Harbor Hill Marina in Niantic

In Maine:  Captain Jefferds Inn in Kennebunkport & Camden Maine Stay Inn in Camden.