659 pancake recipes

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

The buttery crepes were soft and warm with caramelized brown sugar-cinnamon mixture on top and juicy-tender apple slices inside coated with more brown sugar, cinnamon and butter. We served these yummy pancakes with maple syrup and a drizzle of fresh lemon juice, absolutely to die for!

Low-carb cream cheese pancakes with just five ingredients: cream cheese, eggs, flour, sugar, and butter. Soft, custardy, and ready in 20 minutes. Keto-friendly.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

Fluffy blueberry ricotta pancakes with lemon zest and whole wheat flour. Healthy breakfast pancakes that stay light and tender with creamy ricotta in every bite.

Quick, easy and tasty pancakes are perfect for breakfast.

Cornmeal pancakes with melted lard, plenty of baking powder, and a tender, slightly grainy crumb. A 15-minute breakfast pancake with old-fashioned corn flavor and crispy edges.

Whole wheat orange pancakes use fresh orange juice and zest in a half-whole-wheat batter boosted with wheat germ. Bright, fluffy and high-fiber. Ready in 20 minutes for a healthy weekend breakfast.

Oven-baked dessert pancake (Dutch baby): a giant puffed pancake baked in a hot skillet with butter, then dusted with sugar and lemon juice. Fill with fruit or ice cream for an instant dessert.

Learn how to make scrumptious pancakes with this simple recipe that uses whole wheat flour and buttermilk.

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.

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Fluffy whole wheat blueberry pancakes with just 5 minutes of prep. Made with low-fat milk and minimal oil, these are a fiber-rich breakfast the whole family will love.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Whole wheat berry breakfast pancakes made light with fluffy egg whites and skim milk, sweetened with a little honey, then topped with creamy ricotta, fresh berries and maple syrup. Ready in about 20 minutes.