668 pancake recipes

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Peanut butter cookie cake: a tube-pan cake with a cookie-dough crust, melted chocolate layer, and peanut butter cake filling. Shortcut dessert that eats like a showstopper.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.

Quick 15-minute apple raisin sauce with applesauce, apple butter, and maple syrup for a naturally sweet topping over pancakes, pork, or oatmeal.

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.

Whole wheat pancakes made from scratch with just seven ingredients. Nutty, hearty griddle cakes with more fiber and flavor than white flour versions.

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

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

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.

Two-ingredient maple butter made by whipping softened butter with pure maple syrup. A sweet, spreadable compound butter for toast, muffins, pancakes, and warm biscuits.

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.

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

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.

Cardamom aebleskiver: Danish-style round pancake balls cooked in a special aebleskive pan, lightly spiced with cardamom and served hot with powdered sugar and jam.