Pancake recipe collection

Chocolate Pancakes with Chocolate-Raspberry Sauce recipe

Chocolate waffles bake up crisp outside and tender inside, with cocoa, brown sugar, and a splash of rum for depth. Cake flour keeps them light. A brunch-meets-dessert waffle made for piling on berries, cream, or syrup.

These are great. Add a little more milk, if you like thinner pancakes, and yes, the amount of baking powder is correct.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

These delicious pancakes are made with whole wheat flour, cocoa powder, chocolate chips, and walnuts. Serve with maple syrup, ideal for breakfast or brunch.

Easy sourdough pancakes turn 2 cups of active starter into tangy, lacy pancakes cooked in bacon drippings. Camping-friendly recipe with optional powdered eggs for backcountry breakfast.

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.

Six-ingredient economy waffles with separated eggs and stiffly beaten whites for crisp, light texture. Pantry-staple breakfast in 10 minutes. Depression-era thrift, modern morning win.

Beakfast pancake or muffin batter with zucchini, bananas, and raisins.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Yogurt pancakes with a tender, fluffy crumb from the combination of baking soda and plain yogurt. A simple batter that mixes in minutes for a lighter stack every morning.

Finnish breakfast pancakes (pannukakku) baked in a sheet pan with golden custardy centers and crisp buttery edges. A traditional Nordic oven pancake that feeds a crowd with one batter and one pan.

A different approach to classic German apple pancake, it tastes more sophisticated. Kids will find more fun from these rolled-up pancakes stuffed with applesauce and raisins, smothered in a custard-like creamy mixture.

Gluten-free pancakes blended in 60 seconds with rice flour, potato starch, and cornmeal. A buttermilk-based recipe ready in 25 minutes that delivers fluffy, tender flapjacks with no wheat in sight.

These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.

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.