659 pancake recipes

Classic buttermilk-style pancakes with crispy edges and a tender crumb. This foolproof recipe uses the well method for lump-free batter and yields six generous servings of diner-quality breakfast.

Pancake waffles turn a box of pancake mix into fluffy, light waffles by separating eggs and folding in beaten whites. Four ingredients, 30 minutes, weekend breakfast staple.

Breakfast pancakes made cloud-fluffy by separating the eggs and folding stiffly whipped whites into the batter. The technique that delivers diner-style pillowy stacks at home in 40 minutes.

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

Betty Crocker pancakes from scratch using the original 6th Edition Cookbook recipe. Fluffy, golden, and ready in 25 minutes with basic pantry ingredients. Includes 5 variations.

Upgrade boxed pancake mix with eggs, milk, and melted butter for bakery-quality results in 20 minutes. This hack delivers fluffy, rich pancakes that taste completely homemade without measuring a dozen ingredients.

Skier's pancakes blend cottage cheese, eggs, and wheat germ in a blender for high-protein flapjacks that fuel a day on the slopes. Tender, custardy, and ready in 10 minutes.

Lumberjack pancakes made with rolled oats and flour for thick, hearty flapjacks with real texture. Served with warm preserves instead of syrup for a filling breakfast that sticks with you.

Cottage cheese pancakes blend eggs, cottage cheese, and just a quarter cup of flour into protein-packed breakfast pancakes. High-protein, low-flour, ready in 20 minutes.

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.

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

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Make these quick and easy pancakes for breakfast or brunch, serve with fresh fruits or a refreshing salad.

Fluffy buttermilk pancakes use baking soda and brown sugar for a tall, tender stack. The buttermilk and lumpy batter trick gives that diner-style fluffy lift every time.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Classic pancakes from a small-batch base of flour, milk, egg and a touch of sugar. Tender, golden discs that hit the griddle in 20 minutes flat. The kind of weekend stack that needs only butter and maple syrup.