131 pancake recipes

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Welsh bakestone pancakes (also called Welsh cakes' simpler cousin): four ingredients, no leavening trickery, cooked on a hot griddle until bubbles form. Serve warm with butter, honey or jam.

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

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.

Classic grated potato pancakes (latkes) fried golden and crisp on the outside, tender on the inside. Onion, egg, and flour bind freshly grated potato into the original comfort-food fritter.

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

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

Whole wheat pancakes sweetened naturally with banana, applesauce, and maple syrup. A no-fat, high-fiber breakfast that comes together with one egg and pantry staples.

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.

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.

Latkes: classic Jewish potato pancakes made with grated potato, onion, egg, and flour, pan-fried golden and crispy. Serve with applesauce, sour cream, or yogurt. The Hanukkah staple.

Garbanzo potato pancakes blend chickpea flour, instant potato flakes, grated zucchini, and onion into vegan, gluten-free pancakes that griddle up tender and savory. Five ingredients, 20 minutes start to finish. A protein-packed side or breakfast.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

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.

This whole-wheat apple pancake is high in fibre, uses yeast and is completely dairy-free.

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.