125 pancake recipes

Crispy, savory whole-wheat scallion pancakes, a Chinese restaurant favorite, made healthier with whole-wheat flour. Perfect as a side or appetizer, these pancakes are flaky, golden, and packed with green onion flavor. Make the dough ahead and freeze for quick meals.

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

High-fiber whole wheat buttermilk pancakes brightened with a hit of orange zest. Nutty, tender, and naturally wholesome. A 30-minute breakfast that feels indulgent.

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.

Puffed apple pancake: a dramatic oven-baked Dutch baby studded with cinnamon-caramelized apples. Pours flat, emerges with golden billowing edges and a custardy center. Breakfast theater in one skillet.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Healthy oatmeal pancakes made with whole wheat flour, rolled oats, cinnamon, and raisins. High-fiber, diabetic-friendly breakfast that's hearty enough to keep you full all morning.

Strawberry-corn pancakes fold fresh sliced strawberries into a yellow cornmeal-and-flour batter for breakfast pancakes with crisp, slightly gritty edges and bursts of berry. Ready in 20 minutes.

Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.