50 butter pancake recipes

Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.

Amaretto butter and amaretto maple syrup, two quick toppings for pancakes, waffles, and French toast. Almond-flavored brunch condiments with just 2-3 ingredients each.

A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

A warm citrus-banana sauce simmered with butter, fresh orange and lemon juice, cinnamon, and honey. Ready in 15 minutes and made to pour over pancakes, waffles, or French toast.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

German pancake (Dutch baby) puffs sky-high in a hot oven from a four-ingredient batter, then collapses into a custardy, eggy pancake topped with lemon juice and powdered sugar.

Basic cannelloni crepes: thin pancake-style wrappers for cannelloni and crespelle. Four-ingredient blender batter cooks one side only for filling and rolling.

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Amaretto pancakes built on a five-ingredient Bisquick batter with milk, eggs, and a splash of almond-scented liqueur. A boozy brunch upgrade with optional sliced almonds folded in.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

Tangy sourdough pancakes using active starter and buttermilk mix for complex flavor in just 20 minutes. Add fresh berries to the batter for bursts of sweetness in every bite.

Orange-flavored pancakes made with fresh orange juice in the batter and topped with warm spiced applesauce instead of plain syrup. A bright, fast brunch stack with a citrus lift and a cozy spiced finish.

Apple almond pancakes whip beaten egg whites into a buttermilk-and-apple-juice batter for cloud-light, nutty flapjacks. Half whole wheat flour, ground almonds, and a hit of fruit juice keep them tender and fragrant.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.