659 pancake recipes

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

Honey apple pancakes use apple juice instead of milk and honey instead of sugar for naturally sweet, dairy-free pancakes scented with apple pie spice. Fluffy, fragrant, ready in under 30 minutes.

Cheesy cheddar pancakes are small, savory egg-yolk and sour cream pancakes loaded with grated cheddar and a kick of dry mustard. Serve hot with bacon or pork sausage for a hearty breakfast.

These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.

Mashed potato pancakes folded into a sweet breakfast batter with eggs, milk, corn syrup, and nutmeg. Tender griddle cakes that recycle leftover potatoes into Sunday brunch.

We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.

Beakfast pancake or muffin batter with zucchini, bananas, and raisins.

Love these applesauce pancakes. Moist and delicious. Serve them with maple syrup and fresh berries. Yum!

These are great. Add a little more milk, if you like thinner pancakes, and yes, the amount of baking powder is correct.

Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.

Blueberry pecan pancakes fold dried blueberries and toasted pecans into a cinnamon-spiced buttermilk batter, lightened with whole-wheat flour and whisked egg whites. Fluffy, hearty, and made for weekend breakfast.

Finnish breakfast pancakes (pannukakku) baked in a sheet pan with golden custardy centers and crisp buttery edges. A traditional Nordic oven pancake that feeds a crowd with one batter and one pan.

Transform boxed pancake mix into tangy, fluffy buttermilk pancakes with this simple upgrade. The buttermilk and melted butter add richness that makes these taste completely homemade.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

Classic buttermilk pancakes from scratch with a tender, fluffy texture and golden edges. Eight pantry ingredients, ready in 20 minutes for weekend breakfast or weeknight dinner.

Buttermilk toaster pancakes are batch-cook breakfast magic: tangy buttermilk pancakes made ahead, frozen flat, and reheated in the toaster for fast weekday mornings. Better than store-bought.