60 sweet pancake recipes

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

These quick and easy fritters are made with sweet potatoes, peas, fresh mint, cilantro, and whole wheat flour. They are not only good for you, but also taste delicious. Serve these warm fritters with sour cream, hot sauce or any your favorite dipping sauce.

Homemade easy hot cakes from a handful of pantry staples, flour, milk, eggs, and butter, whisked into a smooth batter and griddled golden. Soft, lightly sweet pancakes ready for jam or your favorite topping.

Authentic German apple pancakes are a dramatic breakfast treat that combines a traditional Dutch baby-style pancake with the sweetness of caramelized apples.

Sour cream apple pancakes with grated apple, whole wheat flour, and a hint of cinnamon. Tender, lightly sweet breakfast pancakes with a tangy buttermilk-style crumb.

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

Honey apple pancakes use apple juice instead of milk and honey instead of sugar for naturally sweet, dairy-free pancakes scented with apple pie spice. Fluffy, fragrant, ready in under 30 minutes.

Dutch pancake with spicy apples is a puffed, golden oven pancake cut into wedges and smothered in cinnamon-glazed apples with a sweet sour cream dollop. A dramatic, custardy brunch centerpiece.

Whole grain apple pancakes leavened with yeast and packed with bran, grated fresh apple, and apple juice. Thicker than regular pancakes, naturally egg-free, high-fiber, and sweet without a drop of added sugar.

Mashed potato pancakes folded into a sweet breakfast batter with eggs, milk, corn syrup, and nutmeg. Tender griddle cakes that recycle leftover potatoes into Sunday brunch.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.

Hearty 'almost whole wheat' pancakes blending whole wheat and white flour for nutty flavor without dense weight. Brown sugar adds soft sweetness. A breakfast workhorse that stacks high on the plate.