Pancake recipe collection

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

Nutty maple waffles with separated whipped egg whites for cloud-light texture, evaporated milk, and chopped pecans pressed into each waffle. Maple-scented breakfast classic.

These delicious pancakes are full of yumminess and goodness. They are moist in the inside, and slightly crispy on the outside. Berries give you some juicy explosion in every bite. They are perfect for breakfast.

Orange-flavored pancakes made with fresh orange juice in the batter and topped with warm spiced applesauce instead of plain syrup. A bright, fast brunch stack with a citrus lift and a cozy spiced finish.

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.

Old-fashioned pancakes, griddle cakes, or batter cakes: a rested whole-milk batter that fries up tender, fluffy, and golden. The classic way grandma made breakfast.

Low-fat vegan potato pancakes (latkes) with shredded potato, onion, and oat flour. A lighter take on the Hanukkah classic, pan-fried in a single spray of oil. Ready in 15 minutes.

Forget about those store-bought pancake mix, use this simple recipe to make delicious and warm apple pancakes for breakfast.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

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.

Sour cream Belgian waffles with a tangy, tender batter that bakes up crisp on the outside and soft inside. The not-too-sweet brunch waffle that loves both maple syrup and savory toppings.

Vegan whole wheat sourdough waffles made with soy milk and active sourdough starter. Overnight ferment for tangy flavor and a crisp, airy texture. Dairy-free and egg-free.

The buttery crepes were soft and warm with caramelized brown sugar-cinnamon mixture on top and juicy-tender apple slices inside coated with more brown sugar, cinnamon and butter. We served these yummy pancakes with maple syrup and a drizzle of fresh lemon juice, absolutely to die for!

First time to make Swedish pancakes, it was so much fun to watch this petite pancakes being browned and puffed in the pan. I made a blueberry sauce that tasted fruity, refreshing and delicious with these warm pancakes. With a cup of orange juice, our breakfast was well served.

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.

Dairy-light waffles use Mocha Mix non-dairy creamer in place of milk for a richer, slightly sweeter waffle. Cream of wheat and a touch of gluten flour give crisp edges and a tender, custardy interior.