130 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.

Rich and delicious. We used swiss instead of Gruyere and let out the monk fish using extra scallops. Loved the sauce, thick, creamy and rich with a subtle garlic flavor throughout. The creamy sauce enveloped the seafood stuffed crepes and then we topped them with some leftover sauce and a sprinkled on some parsley for color. Delicious, decadent breakfast. Fairly easy to make too.

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Skier's pancakes blend cottage cheese, eggs, and wheat germ in a blender for high-protein flapjacks that fuel a day on the slopes. Tender, custardy, and ready in 10 minutes.

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Pancake waffles turn a box of pancake mix into fluffy, light waffles by separating eggs and folding in beaten whites. Four ingredients, 30 minutes, weekend breakfast staple.

Nancy's pancakes: a 6-ingredient stovetop pancake recipe that produces tender, fluffy stacks every time. Diner-style flapjacks for any breakfast.

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

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

Mulligan's boxty pancakes are traditional Irish potato pancakes: raw potato and onion coarsely pureed, bound with egg and flour, then fried crisp and golden. Savory, hearty, and crisp at the edges.

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.

Amaretto pancakes built on a five-ingredient Bisquick batter with milk, eggs, and a splash of almond-scented liqueur. A boozy brunch upgrade with optional sliced almonds folded in.

Cheesy cheddar pancakes are small, savory egg-yolk and sour cream pancakes loaded with grated cheddar and a kick of dry mustard. Serve hot with bacon or pork sausage for a hearty breakfast.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

High-fiber pancakes packed with soy flour, whole wheat, wheat germ, and bran, lifted with whipped egg whites and brightened with orange juice. A wholesome breakfast that doesn't taste like cardboard.