10,000 cake recipes

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

Cornmeal pancakes with a sweet, nutty flavor and tender crumb. A one-bowl batter you stir, pour, and griddle until the tops bubble. Stack them with syrup, fresh fruit, or chocolate sauce for an old-fashioned Southern breakfast.

Moist homemade banana bread made with three ripe bananas and a full cup of sour milk. The buttermilk-style batter bakes up tender with a tight, even crumb and rich banana flavor.

Light, fluffy and delcious apples pancakes. Best to serve them warm with maple syrup.

Easy French pancakes are thin, lightly sweetened batter pancakes somewhere between American flapjacks and a true crepe. Quick weekend breakfast finished with honey, syrup, or fresh berries.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.

My mom always makes these pancakes for breakfast when I stay overnight.

If you love waffles, then this quick and easy recipe will have you reaching for the syrup again and again!

Overnight sourdough pancakes with a tangy, fermented flavor and tender, lacy edges. The best way to use up your sourdough discard while creating a Sunday-worthy breakfast.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Masa biscuits blend masa harina with all-purpose flour and buttermilk for a Southwestern twist on the classic flaky biscuit. Crisp golden tops, tender corn-flavored crumb, ready in 15 minutes.

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