Light, fluffy pancakes are the perfect vehicle for a pool of melting butter and drizzle of maple syrup. If you want to take this breakfast dish even further, try adding delicious mix-ins and creative toppings. Food & Wine has ideas such as cinnamon polenta, lemon ricotta, blueberry banana and more. Plus, our own mad genius, Justin Chapple, reveals how you can use a turkey baster as your secret weapon for making the best pancakes yet.

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Wild Mushroom-and-Swiss Dutch Baby
This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of mixed wild mushrooms, shallot, and arugula tops it off. Use room temperature milk and eggs to give the Dutch baby a higher rise than you'll get from fridge-cold ingredients. This dish makes a next-level breakfast or brunch. Make sure to reserve a lemon wedge for serving.
Pesarattu (Lentil Pancakes) with Peanut Chutney
Here's something you can do with lentils other than turning them into a soup: Make them into this savory, ginger-and-chile-infused pancake. Priya Krishna's mom, Ritu Krishna, first ate this dish at her friend Madhu's house, and she was surprised by how easy the pancakes were to make (just be sure to plan ahead for the overnight soaking of the mung beans) and how flavorful they were. These pancakes pack enough of a punch that you can eat them by themselves, but Ritu and Priya suggest a side of Peanut Chutney, the chunky, herby, good-on-everything sauce. The key to the chutney is not to over-blend it — peanut chutney is best when you can still taste some coarse, peanut-ty bits.
Sourdough Pancakes with Maple-Molasses Strawberries
Rating: Unrated 1
At Little Goat Diner in Chicago, 2011 F&W Best New Chef Stephanie Izard makes fluffy pancakes using sourdough starter and tops them with oat streusel and fruit. Here, we use molasses-steeped strawberries, making a breakfast that's balanced with sour, sweet, and bitter flavors.
Kimchi Cheese Jeon (Kimchi Cheese Pancake)
In her episode of Chefs at Home, chef Rachel Yang makes her own homemade Napa cabbage kimchi, and then shows how to use kimchi at varying stages of fermentation in a range of dishes. One of her favorites is this irresistible kimchi pancake, in which tangy, lightly spicy kimchi is balanced out by plenty of mozzarella and cheddar cheese.
Candied Sweet Potato Pancakes
Rating: Unrated 1
“My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” So Williams came up with these light, fluffy pancakes, flecked with orange zest and studded with crunchy walnuts. The addition of mashed sweet potatoes gives them a beautiful color and keeps them extra moist and tender. Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove. All in all, this quick-fix recipe is the ideal breakfast for the morning after Thanksgiving—or any time you have leftover candied sweet potatoes on hand.
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.

More Pancakes

Brown-Butter Pancakes with Sheet Pan Berry Syrup
Rating: Unrated 1
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.
Ricotta Pancakes with Blueberries
Rating: 4 stars 1660

Adding fresh ricotta to the batter makes these pancakes incredibly moist and light. More Breakfast Recipes