Pancake Recipes

Vanilla buttermilk whole wheat pancakes turn out fluffy and tender thanks to tangy buttermilk and whisked egg whites. Whole wheat flour, a touch of cornmeal, and warm cinnamon make a wholesome stack worth waking up for.

Bohemian apple waffles with chopped fresh apples folded into a cinnamon-spiced batter and lifted by whipped egg whites. Crisp on the outside, cloud-tender inside, served with maple syrup.

Sourdough pancakes ferment overnight with starter, flour, and water for tangy depth, then get baking soda folded in (not stirred) for tall, fluffy stacks at breakfast.

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.

Easy homemade pancakes from scratch with flour, milk, eggs, and a splash of oil. Seven pantry ingredients, ready in 20 minutes, no buttermilk or fancy techniques required.

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

Nancy's pancakes: a 6-ingredient stovetop pancake recipe that produces tender, fluffy stacks every time. Diner-style flapjacks for any breakfast.

Dairy-light waffles use Mocha Mix non-dairy creamer in place of milk for a richer, slightly sweeter waffle. Cream of wheat and a touch of gluten flour give crisp edges and a tender, custardy interior.

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.

Cornmeal waffles fold beaten egg whites into a yellow cornmeal batter for crisp-edged, tender-centered Southern-style waffles. A 20-minute breakfast that holds up to maple syrup, butter, or fresh fruit.

Buttermilk-optional pancakes with a tender, fluffy crumb from a quick batter you can mix in one bowl. Seven pantry ingredients, ready in 20 minutes for a no-fuss breakfast.

These delicious pancakes are perfect for breakfast.

These have a great texture and are not as filling and heavy as ordinary pancakes.

Classic yeast-raised Belgian waffles with beaten egg whites for maximum height and crispy edges. The batter rises for 45 minutes until doubled, then cooks into golden waffles with deep pockets that hold every drop of maple syrup and melted butter.

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

German-style applesauce crepes with a thin egg batter, filled with warm applesauce and dusted with cinnamon-sugar for a comforting breakfast or dessert in under an hour.