668 pancake recipes

Potato cheese croquettes made from mashed potatoes and cheddar, double-breaded and pan-fried until golden. A crispy, cheesy way to use leftover mashed potatoes.

Old-fashioned griddle cakes that turn day-old bread crumbs into thick, custardy pancakes. A frugal pre-Depression breakfast that earned its keep on hungry mornings.

Crispy cheese and ham potato cakes made with mashed potatoes, egg yolk, and breadcrumbs for quick 20-minute appetizers or side dishes using leftover potatoes.

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.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Crispy potato crepes topped with stir-fried scallops and salmon in a ginger-soy sauce with fresh asparagus. An Asian-inspired seafood dish that combines delicate textures with bold aromatics.

Oatmeal griddle cakes made with cooked oatmeal and evaporated milk for thick, hearty pancakes. Freeze extras and reheat in the toaster for a quick weekday breakfast.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Old-fashioned griddle cakes from scratch with six basic pantry ingredients. Fluffy homemade pancakes with a hint of sweetness, ready in 30 minutes.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Overnight sourdough cornmeal cakes griddled to crispy-edged breakfast glory. Mix the batter before bed, let it rise, and cook on a hot griddle come morning. Six ingredients, zero fuss.