Pancake Recipes & Ideas

It's the only way I'll do it from now on.

The perfect weekend breakfast.

Pancakes can be easy-peasy, and we want to show you how.

Well, my husband makes them. Does that count? (P.S.: These are awesome, thanks to one surprising little food science detail.)

A big batch of pancakes in half the time — what else could you want?

You want this.

If you haven't jumped on the Dutch baby bandwagon, now's the time to start.

It's an easy, rewarding way to use up your sourdough starter discard.

The Italian cheese lends a mildly creamy and rich flavor to your short stack.

These aren't your average pancakes.

Tasty and cute — a winning combination!

Chewy, flaky, and savory scallion pancakes are one of our very favorite Chinese restaurant treats. This pan-fried bread has a lot in common with Indian parathas and other simple flatbreads, and if you follow a few simple steps, they are easy to make at home. Here are instructions on how to make addictively delicious Chinese scallion pancakes in your home kitchen! I’ve eaten more than my fair share of scallion pancakes over the years, yet somehow I haven’t made them until now.

“We need to make Apple Pancake,” announced my friend Jennie. It was nearly a dozen years ago; I was fresh out of college and knocking around my own kitchen for the first time, doing experimental things like putting cinnamon in pasta sauce and struggling to bake chicken breasts. “Apple pancakes?” I said, forming a pleasant picture of a stack of chunky apple buttermilk pancakes, beaded with syrup. “No,” she said. “The apple pancake.

Crispy on the outside and soft on the inside, potato pancakes appear in many cuisines around the world. I’ve never met a potato pancake I didn’t like, but some of my favorites are Korean gamjajeon, which are frequently made into mini sizes perfect for dipping into vinegared soy sauce and served as a savory appetizer, side dish, or snack. When I wound up with a bunch of potatoes and spring alliums and herbs, it’s the first dish I thought of making.

Whether homemade or store-bought, kimchi is delicious straight from the jar, but it can also be incorporated into lots of other dishes. These savory kimchi pancakes make a scrumptious snack, side dish, or appetizer. It’s easy to make them gluten-free and vegan, too. Just grab a skillet and a few simple ingredients. Kimchi pancakes, or kimchijeon, are crispy, a bit chewy, and full of the umami goodness of Korean-style fermented cabbage.

Hands down, my favorite breakfast is a whimsical, slightly sour, oven-baked creature that my mom used to make for me when I had sleepovers at our house as a kid. We called it Big Pancake; others know it as a Dutch Baby or German Pancake. In the morning I’d hear the blender going and know she was making the batter. About 45 minutes later, a gaggle of pajamaed girls would gather around the over and watch the pancake’s showy, doughy display.

My love for potato pancakes knows no bounds, but sometimes I’m looking for something with a little more color and personality. Move over, potatoes — these savory vegetable pancakes make an even better (and healthier) treat. A vegetable fritter isn’t anything new, but during the doldrums of winter, they can be just the thing to liven up your kitchen, clean out your pantry and fridge, and pack some extra nutrients into those little ones.

Let’s talk about the one thing you need to be eating for breakfast this fall (and every single weekend even once fall has passed!): a warm stack of super-fluffy, lightly spiced sweet potato pancakes. It’s time to take a break from all things pumpkin, and let sweet potatoes take center stage on the breakfast table. Just don’t forget the maple syrup.

I often wonder what would happen if I could pursue all of the ideas and dreams that churned within my brain. I might be a Nobel prize winner, best-selling author, philanthropist, olympic athlete, or a beauty queen by now. I would definitely be a better girlfriend, daughter, sister, and friend. I would listen harder, talk less, and love more.

When I visited cookbook author and blogger Mallika Basu at her home in London last year, I found her ready and waiting to whip up a batch of pudla, chickpea crepes with cilantro, green chili, and ginger — a quick and easy breakfast staple she makes frequently for her family. I loved how light yet satisfying these gluten-free, vegan pancakes were, soft in the middle, and with a crisp edge. I asked her for the recipe and tried a batch in my own kitchen, and here are they are for you today.

The search for the perfect pancake is finally over.

I've never tasted pancakes like these before.

Trust me — you're going to want to try it.

These buttermilk pancakes are surprisingly straightforward, but are they worth the hype?

And why I'm keeping the recipe on hand regardless.

It's the ultimate crave-worthy vegetarian meal.

Meet your new favorite weekend breakfast.

Don't forget the fried egg on top.

Did someone say brunch?

It's the first thing I ever learned how to cook.

Although I get pretty weary of the pumpkin madness that hits the universe come October — I’m looking at you, Starbucks — there are two things I’ll make an exception for: bread pudding and pancakes. And since this post is clearly not about bread pudding, let’s talk about what we like to call “Pum’Cakes” around our house. They’re so good!

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Tomorrow is a very special day, and not just because it’s the weekend. Since it was announced in November, we’ve been waiting eagerly for the royal wedding of Prince Harry and Meghan Markle, and tomorrow (May 19) it’s happening at last.

When you hear “pancakes for dinner,” you probably don’t think of bindaettuck, the traditional Korean mung bean pancakes. But while they may require ingredients you haven’t used before, they’re just as quick and easy to make. At Revel in Seattle, chef Rachel Yang offers ever-changing twists on tradition, from sweet corn pancakes (crusted with corn flakes, natch) in the summer to everything bagel-spiced pancakes with whitefish in the winter.

After weeks busy with the holiday hustle and bustle, spend Christmas morning in your pajamas surrounded by twinkling lights and enjoying jazzy carols on the turntable. There is no need to rush to the kitchen to measure flour, milk, and sugar because the only things this morning’s pancakes need are two eggs and a hot pan. Mix the batter before Santa’s sleigh arrives and stash it in the fridge overnight to develop a rich, satisfying flavor.

An all-purpose pancake for almost everyone.

Like you need a reason?

Have you tried this?

When’s the last time you made pancakes? Whether you’re hosting friends for brunch or making breakfast for your family, pancakes are often a special treat reserved for the weekend. This is not yogurt eaten hastily at your desk or a granola bar scarfed on the train to work — this is a fluffy stack of pancakes that took time to prepare, and they should be slowly savored.

If you’re still scratching your head about what to give your mom this Sunday for Mother’s Day, don’t stress — you can always make her something! This recipe perfectly makes crepes for two, so you can spend less time at the stovetop (and more time with Mom!) and sit down to a fancy-ish breakfast together. The batter for these crepes come together quickly in a blender.

Tangy, buttery perfection.

These cornbread pancakes are my new favorite pancakes. They are so good, I dare you to try them and not come to the same conclusion. Even better, while they feel like something you’d whip up on a special occasion, they’re super simple to make — as easy as regular ol’ pancakes. I discovered these pancakes at Louisville’s Silver Dollar, a modern honky tonk in Clifton (just east of downtown) in a former fire station.

Some desserts were just made for Pinterest — and for the adoring oohs and aahs of a rapt crowd. It was only a matter of time before the delicate French classic, gâteau de crêpes, became the dessert that slays. A stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for Instagram, but it’s back — and it’s an internet sensation.

I strongly believe that pancakes are the greatest “anytime” food — they shouldn’t be reserved strictly for breakfast or brunch because they also make a filling lunch or dinner or snack. Basically anytime is the right time for pancakes, except when you don’t have time to cook a whole batch — or don’t need to. Single-serve pancakes consist of two perfectly cooked cakes, ideal for sandwiching with butter and drizzling with maple syrup.

As much as I love regular pancakes, there’s something about Dutch babies that elevates them to the status of something special. Even though they’re surprisingly easy to make, they’re so impressive when they emerge out of the oven all puffed up and proud. Since I tend toward savory rather than sweet breakfasts, this Dutch baby, loaded with spicy roasted chiles and melty cheese, is right up my alley.

Typically made (and served) in a large cast iron skillet, the Dutch baby pancake is an impressive centerpiece on your brunch table. But if you want to make a bunch of these light, souffle-like treats at once, turn to your muffin tin for the cutest mini versions. The best part about these mini Dutch pancakes is that they all cook up at the same time; no cooking in batches necessary!

My kids aren’t used to me saying things like, “Hey, y’all! Come downstairs! I’m making crêpes!” They are used to me cooking odd things at odd hours, because that’s what you do when you write about food and love experimenting in the kitchen. Usually I ask them to try things like radish butter which, while delicious, is no ginger ale crêpe with orange zest and chocolate chips. So they were pretty excited when this happened.

What do pancakes, puppies, and pillows have in common? Fluff! Nine out of 10 pancake connoisseurs (aka, my friends) agree that fluffiness is the most desirable trait in pancake prep (and puppies and pillows, too). The tenth guy said “soft,” but he’s never been one for words. There are a few tried-and-true ways to achieve ultimate pancake fluff, one of them being Chef Clayton Miller’s tip to incorporate three whipped egg whites for soufflé-like cakes.

I have a special place in my heart for pancakes — especially flat ones like these. Technically, they’re probably a lot closer to crêpes, but to me these are pancakes. Dad always served ’em up in the size of dinner plates, ready to be painted with butter, honey, powdered sugar, and cinnamon.

When I first met Amy Halloran, she was cooking pancakes on a griddle she brought to someone else’s house. After I tasted her pancakes, which were thin, tender, and sweet with the taste for fresh flour, I knew why her name was synonymous with pancakes. Her genuine passion for the pancake has been a lifelong affair. The years of study, measuring, mixing, and flipping have resulted in the best pancakes I’ve ever eaten.

You’ve probably had scallion pancakes before, but what about red bean paste pancakes? That’s right — these soft, sweet pancakes are filled with mashed red (or adzuki) beans! The ingredient list for these pancakes is super short — just flour, water, red bean paste, and oil. Red bean paste is used in many Chinese, Korean, and Japanese desserts.

For me, Christmastime means sipping hot cocoa by the fire and fighting with your siblings over who has more marshmallows in their cup. My mom would inevitably jump in and tell everyone that they have the exact same number of marshmallows floating on top of their cocoa, but I’d always remain skeptical. Luckily I’m a grownup now and can have all the marshmallows I want, or I can be even fancier and whip up a stack of hot chocolate-style pancakes with all of the fixings.