March 8th is recognized as International Women's Day but is also national Pancake day! The holiday started by IHOP in 2006 offers $20 million to support charities in different communities around the nation, "every pancake we give away has a purpose on National Pancake Day," Darren Rebelez, president of IHOP, said in a statement. "Through the generosity of our guests and the hard work and commitment of our franchisees and their team members, we will help fund life-saving treatment and care for children in need." The International House of Pancakes  is giving away free pancakes from 7 a.m. to 7 p.m. ET today but if you don't have the chance to pass by, here are some recipes you can recreate at home.

Abuelita Banana Pancakes 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup milk
  • 1/2 cup Nestle abuelita Chocolate Syrup
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 medium bananas, chopped
  • 1 medium banana, sliced

Instructions: 

Combine flour, milk, Abuelita syrup, eggs, oil, baking powder and salt in large bowl; stir until blended. Stir in chopped bananas.

Grease large, nonstick skillet. Heat over medium heat. Pour about 1/4 cup pancake batter for each pancake onto hot skillet; cook for 3 minutes or until bubbles appear. Turn over; cook for an additional 3 minutes or until lightly golden. Repeat with remaining batter. Serve warm with sliced banana and additional Abuelita syrup.

Blueberry Pancakes by The Food Network

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk, plus more if needed
  • 1 cup sour cream
  • 1 stick butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 teaspoon lemon zest
  •  

Instructions: 

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter. For full recipe click here

Rise & Shine Dulce de Leche Pancakes Breakfast

Recipe created by Pati Jinich.​

Ingredients

  • 2 cups rolled oats
  • 2/3 cup Nestle la lechera Dulce de Leche
  • 2 ripe bananas, peeled and sliced
  • 1 large egg
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • Unsalted butter for cooking pancakes
  • Agave syrup, maple syrup, confectioners' sugar, or more La Lechera Dulce de Leche, optional
  • Mixed berries, optional

Instructions: 

Place rolled oats in a medium bowl, cover with 3 cups warm water and let soak anywhere from 30 minutes to overnight. Drain oats, discard soaking water, and place oats in jar of a blender or food processor along with the dulce de leche, banana slices, egg, cinnamon, baking powder and baking soda and process until smooth. Let the mixture sit for 10 to 15 minutes.

Heat a large skillet over medium–low to medium heat. Butter the skillet. Use a ladle to pour batter into the pan, making 3- to 4-inch pancakes. Let pancakes cook until bubbles appear on the surface and the bottom has browned and created a light crust, about 2 to 3 minutes. Gently flip with a large spatula and cook on the other side until lightly browned, 1 to 2 minutes more.

Pancakes will be less fluffy and much more moist than regular all-purpose flour pancakes. Serve immediately with your optional toppings.

Yogurt Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup plain fat free Greek yogurt
  • 2 large eggs
  • 1 cup Nestle Carnation Evaporated Fat Free Milk
  • Nonstick cooking spray

Instructions: 

WHISK flour, sugar, baking powder and baking soda in a large bowl. Stir in yogurt, eggs and evaporated milk until combined.

SPRAY a large skillet with nonstick cooking spray; heat over medium heat. Pour ¼ cup batter into hot skillet for each pancake. Cook for about 3 minutes or until bubbles begin to pop; flip and cook for an additional 3 minutes or until golden brown.

SERVE warm with your favorite toppings: Nestle La Lechera Dulce de Leche, Nestle abuelita Chocolate Syrup, pancake syrup or whipped cream.

Chocolate Oatmeal Pancakes

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup Nestle Nesquik Chocolate Flavor Powder
  • 1 tablespoon packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/4 cups fat free buttermilk
  • 2 tablespoons butter, melted
  • 1 large egg
  • Nonstick cooking spray
  • Maple syrup (optional)

Combine flour, oats, Nesquik, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk to combine. For full recipe click here