668 pancake recipes

Three-ingredient strawberry fruit butter: softened butter blended with crushed strawberries and fresh lemon juice. A pink, spreadable compound butter for scones, toast, or pancakes.

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.

Egg foo yung: Chinese-American egg pancakes with bean sprouts and crab or shrimp, pan-fried and served with a thickened soy sauce gravy. Quick, satisfying dinner ready in 45 minutes.

Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.

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.

Semmelschmarren: a traditional German-Austrian torn pancake made from stale bread soaked in egg custard with raisins, pan-fried in butter, and dusted with cinnamon sugar.

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.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Blueberry clafoutis bakes a custardy pancake-style batter over fresh berries until puffy and golden. The classic French country dessert with simple ingredients and rustic charm.

Ginger-peach compound butter with fresh minced peach and ginger folded into sweetened butter. Spread for scones, biscuits, pancakes, or warm bread, ready in 10 minutes.

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.

Whole wheat aebleskivers are spherical Danish pancakes cooked in a special cast-iron pan, with whipped egg whites folded into a buttermilk batter. Tender, golden, and built for jam, syrup, or fruit fillings.

Maple syrup spice cake with cinnamon, nutmeg, and cloves baked with buttermilk and plump raisins. A warmly spiced one-pan cake sweetened entirely with real maple syrup.

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.