Pancake Recipes

Oatmeal buttermilk pancakes with quick oats soaked in tangy buttermilk for a tender, fluffy stack with whole-grain bite. Higher in fiber than standard pancakes and ready in 30 minutes flat. Weekend breakfast that holds you until lunch.

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.

Chocolate cocoa waffles fold beaten egg whites into a cocoa batter for crisp-edged, fluffy dessert waffles. Serve hot with whipped cream and berries for after-dinner indulgence.

These flapjacks are leaps and bounds better than any other I've tested. The key is the buttermilk which makes them thick and fluffy and adds just the right flavor.

If you're looking for ways to make your waffles feel special, then this recipe will help you create breakfasts everyone will remember!

Quick Belgian waffles made with baking powder and egg substitute, ready to top with frozen dessert and strawberries for a lighter breakfast or dessert option. These simple waffles cook up fluffy and tender in minutes, no yeast or waiting required.

Simple buttermilk pancakes perfect for weekend brunch with adjustable thickness to suit your preference. Melted butter in the batter creates rich flavor and beautiful golden-brown color.

These apple pancakes were indeed amazing. So moist and delicious. I will make them again for breakfast tomorrow morning. Totally addicted!

Authentic Chinese pancakes (Mandarin pancakes) made with just flour, hot water, and sesame oil. The double-pancake rolling technique gives you paper-thin, pliable wrappers for Peking duck or moo shu.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Fluffy oat pancakes studded with grated apple and cinnamon. The oats add hearty texture while fresh apple keeps them moist. Make them with milk or apple juice for natural sweetness.

Dairy-free pancake batter uses warm water instead of milk for tender, fluffy pancakes that work for lactose-free diets. Six ingredients, ready in 10 minutes.

Dutch pancake with just four ingredients: eggs, flour, milk, and salt. Bakes into a dramatic puffed shell and gets finished with powdered sugar and lemon.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Oven-puffed peaches and cream pancake: a dramatic Dutch baby with sliced peaches, pecans, and cinnamon baked into the custardy batter. Finished with an almond-scented sour cream drizzle.