To Upgrade Your Pancakes, Turn on Your Oven
Homemade berry syrup, a buttermilk hack, and a toasty butter trick are just a few of the keys to flapjack fame.
Brown-Butter Pancakes with Sheet Pan Berry Syrup
Food & Wine Cooks contributor Andrea Slonecker channeled her lifelong love of pancakes to take this breakfast basic to a delicious new level. Toasty browned butter infuses the barely-sweet batter, which fries up on the griddle into fluffy, lacy-edged flapjacks. To top it off, her super-fast sheet pan fruit syrup comes together in just minutes; frozen berries burst in the oven, releasing their juices to mingle with caramelly brown sugar and a little bit of lemon for balance. Trust us—one bite and you’ll never reach for a box mix again.
6 New Pancake Recipes That Go Way Beyond Buttermilk
Plus, upgrade Sunday morning with our new favorite syrups and drizzles.
Blue Corn Piñon Pancakes
Earthy, savory blue corn brings a vibrant hue to these silver dollar pancakes. Drizzled with sweet, tart, smoky blackberry-piloncillo syrup and dolloped with tangy whipped crema, these pancakes are fruity, not too sweet, and filled with flavor.
Ricotta Hotcakes with Honeycomb Toffee Butter
Honeycomb toffee, honey, and salt add a sweet, crunchy bite to the butter that tops these ricotta hotcakes studded with fresh banana. Using an electric griddle helps maintain an even temperature over the cooking time, resulting in fluffy, moist pancakes.
Austrian Apple Pancake
A traditional kaiserschmarrn is torn or cut after baking and tossed with compote. At her Los Angeles restaurant République, chef Margarita Manzke serves her version whole, with the compote baked right in to layer the flavor into each bite.
