221 pancake recipes

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Amaretto butter and amaretto maple syrup, two quick toppings for pancakes, waffles, and French toast. Almond-flavored brunch condiments with just 2-3 ingredients each.

Palatschinken are thin Austrian and German pancakes filled with melted chocolate and powdered sugar, then rolled and dusted. Classic European dessert ready in 30 minutes.

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Just two ingredients: softened butter stirred with vanilla extract. Spread it on toast, pancakes, or warm bread for a fragrant, slightly sweet twist on plain butter.

No-cook rum-flavored fruit sauce blended from ripe bananas, orange, plumped raisins, and lemon juice. A naturally sweet topping for pancakes, waffles, and French toast.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Fresh mango sauce made with just ripe mangoes and fruit juice, pureed until smooth. A no-cook, 2-ingredient dessert sauce for ice cream, pancakes, cheesecake, and more.