175 butter pancake recipes

Ricotta pancakes whisk creamy ricotta into a simple self-rising flour batter for tender, moist, custardy pancakes. A quick breakfast stack that's lovely with fresh berries, syrup, or a spoon of cream.

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.

Classic buttermilk pancakes from scratch with tangy flavor and tender, fluffy texture. Let the batter rest for 10 minutes to activate the leavening for the lightest, most pillowy pancakes.

Gluten-free pancakes made with a blend of rice flour, soy flour, and cornmeal. A simple wheat-free breakfast batter you can stir together in minutes for a celiac-safe pancake stack with real flavor.

Grated potato pancakes with a smooth batter base: shredded potato folded into a milk-egg-flour batter and fried golden on a hot griddle. Pair with bacon, applesauce or stewed berries.

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

Hot cakes recipe folds beaten egg whites into a sour-milk batter with melted lard for old-fashioned pancakes that puff tall and tender. Eight pantry ingredients.

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

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.

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.

Buttermilk pancakes made with a thin pour batter that bubbles up tender and tall. Quick weekday breakfast, ready in 20 minutes with pantry staples.

Yogurt pancakes with a tender, fluffy crumb from the combination of baking soda and plain yogurt. A simple batter that mixes in minutes for a lighter stack every morning.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Old-fashioned fluffy pancakes made with lard for extra-tender, crispy-edged stacks. Seven ingredient batter that comes together in ten minutes for breakfast or brunch.

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.

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.