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.

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.
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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.
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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.
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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.
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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.
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More Pancakes

Japanese Soufflé Pancakes

The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.
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5 Must-Have Tools for Pancake Lovers

From durable mixing bowls to a solid nonstick skillet, these are five must-have tools for making pancakes.
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Asian Pancakes

From pancakes made from pork-kimchi dumplings to ones full of pork, shrimp, mushrooms and bean sprouts, these recipes will give sweet breakfast pancakes a run for their money.