659 pancake recipes

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

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.

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

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.

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.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

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.

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.

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.

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.

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.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Tiny, pillow-soft silver dollar pancakes made with sour cream, eggs, and just a whisper of cake flour. They puff up like little soufflés on the griddle. A Bridge Creek brunch legend.

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.