Pancake

Make Sunday breakfast extra special by caramelizing pineapple in maple syrup and spooning it over banana pancakes inspired by Hummingbird cake.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

I wanted to try to incorporate masa into as many dishes as I could at Xilonen, and at the time the pancakes were the only menu item that did not include masa. I love the floral notes that fresh masa adds to any dish. In the end, this became one of my favorite dishes at the restaurant. When shopping for gluten-free flour for this brunch recipe, make sure to buy one that lists xanthan gum as one of its ingredients. These are usually indicated as cup-for-cup or one-to-one type flours. The xanthan g.…

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

With this shelf-stable homemade pancake mix ready to go in your pantry, you’re always minutes away from an exceptional pancake breakfast.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.