Pancake

Pancakes made with bananas and almond butter? Enough said. Four eggs may seem like a lot, but they’re what give these sweet, nutty pancakes a light, crepe-like texture.

A swirl of cinnamon-spiced pear compote runs through these protein-rich pancakes.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Classic recipe. Superior flavor. Flawless brunch.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

The oats, nuts, and fruit in this batter will start your day on the right nutritional foot—even with a generous glug of maple syrup poured over the top.

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Pillowy baked Dutch baby pancakes can be topped with countless combinations of your favorite savory brunch ingredients.

When matzo meets kimchi pancakes: a love story.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter—a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.