Best Toppings for Pancakes

These pancake toppings will beat plain old butter and syrup any day. Serve them up for Christmas breakfast, a Mother's Day brunch or any time.

Buttermilk pancakes are delicious topped with sliced bananas and drizzled with warm homemade chocolate syrup. Store bought chocolate syrup will do in a pinch.

Combine 1 cup unsweetened cocoa powder, 2 cups granulated sugar, 1/4 teaspoon salt and 1 cup of water in a sauce pan. Bring it to a boil, then reduce heat to medium and cook, stirring constantly for 5 minutes, or until the syrup has thickened.

Toast 1 1/2 cups raw walnut halves on a baking sheet at 350 degrees for five minutes. Stir 1/2 cup sugar in a medium-sized sauce pan over medium heat, stirring constantly until the sugar is completely melted and has a caramel color. Turn off the heat and stir in the walnuts. Spread the walnuts on a parchment lined baking sheet. Sprinkle with a little bit of sea salt and let cool.

Top your pancakes with a pat of butter. Sprinkle candied walnuts over the top. Arrange a few slices of brie on the pancakes. Drizzle everything with warm maple syrup.

Cook 1 pound of frozen strawberries with 1/2 cup of sugar over medium heat, stirring occasionally, until the mixture thickens into a syrup.

Top the pancakes with whipped cream cheese. Spoon warm strawberry syrup over the top.

Empty a large can of sliced peaches in heavy syrup into a sauce pan. Add a pinch of cinnamon and heat through.

Spoon warm peaches and syrup over the pancakes. Top with slightly sweetened whipped cream.

Peel and core Granny Smith apples. Thin slice or dice the apples. Caramelize the apples in a skillet or sauce pan with 3 tablespoons butter, 1/2 cup brown sugar and 1/2 teaspoon cinnamon.

Top the pancakes with the caramelized apples, spoon slightly sweetened whipped cream over the top or use vanilla ice cream. Sprinkle on a few candied walnuts for crunch.