668 pancake recipes

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

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.

Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.

Warm butter sauce with a hint of rum extract, made with just 4 ingredients in 20 minutes. Drizzle over bread pudding, pound cake, pancakes, or warm fruit desserts.

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.

Fresh mango sauce made with just ripe mangoes and fruit juice, pureed until smooth. A no-cook, 2-ingredient dessert sauce for ice cream, pancakes, cheesecake, and more.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Funnel cakes pour pancake-style batter through a funnel into hot oil, frying into crispy lacy spirals dusted with powdered sugar. The classic state fair treat at home.

Cocoa-spice snackin' cake mixes cocoa, applesauce, and warm cinnamon-nutmeg into a tender square pan cake. Easy weekday baking with a moist crumb and chocolate-spice depth.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Buttermilk pound cake with brown sugar, plumped currants, anise extract, and orange marmalade glaze. A dense, deeply flavored tube-pan cake with caramel undertones and old-fashioned charm.

Spicy napa cabbage and daikon kimchi fermented with anchovies, garlic, scallions, and red pepper flakes. Traditional 2-day ferment Korean baechu kimchi for rice bowls, stews, and pancakes.

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.

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.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack