86 pancake recipes

Oatmeal pancakes blend rolled oats into flour for high-fiber, low-fat breakfast pancakes with egg whites and skim milk. Nutty, hearty, and ready in 25 minutes.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Light pancakes from scratch with a tall, fluffy crumb and tender bite. A fast pantry breakfast built on flour, milk, and a generous double-sift for height.

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

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.

Latkes: classic Jewish potato pancakes made with grated potato, onion, egg, and flour, pan-fried golden and crispy. Serve with applesauce, sour cream, or yogurt. The Hanukkah staple.

Pumpkin spice pancakes made with real pumpkin puree, melted butter, and pumpkin pie spice. Fluffy, warmly spiced, and on the table in 10 minutes.

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!

Easy four-ingredient pancakes with milk, butter, flour, and salt. Pantry-bare breakfast batter that cooks in a dry non-stick pan with no eggs and no leavening required.

Buttermilk pancakes for two with optional blueberries. A small-batch breakfast recipe with fluffy, tender pancakes ready in 20 minutes. No leftovers.

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.