70 pancake recipes

Made with whole wheat flour, barley flour, and soy milk. These pancakes are packed with goodness and great flavor. Stack the crepes, and spoon the warm blueberry sauce over the pancakes to serve.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Instead of pancakes, try these delicious crepes with warm berry sauce and a cup of orange juice or coffee for breakfast.

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

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.

Maple-walnut pound cake baked in a tube pan with a cinnamon-walnut streusel layer through the middle and on top. Dense, buttery, and loaded with maple and brown sugar flavor.

Homemade whole wheat baking mix with wheat germ, dry milk, and shortening. A healthier DIY Bisquick alternative that keeps for months and makes pancakes, biscuits, and muffins in minutes.

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.

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.

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.

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.

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.

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.