Recipes Breakfast + Brunch Pancakes 18 Timeless Pancake Recipes By Food & Wine Editors Updated on November 15, 2022 Share Tweet Pin Email Trending Videos Photo: Abby Hocking There's nothing quite as enticing as a hot stack of buttery pancakes to lure a person out of bleary-eyed slumber and to the breakfast table. Whether you prefer your pancakes whisper-thin, such as Swedish Pancakes with Lingonberry Compote, or tall and pillowy, like Japanese Soufflé Pancakes, this collection of our favorite flapjacks has just the recipe to satisfy. Fire up your griddle and keep your maple syrup at the ready. 01 of 18 Lemon-Ricotta Pancakes with Caramelized Apples © Christina Holmes For the ultimate pancakes, use fresh ricotta cheese and finely grated lemon zest. A quick sauté of apples with butter, sugar, and cinnamon makes for a topping that's special and seasonal. Get the Recipe 02 of 18 Whole-Wheat Pancakes with Roasted Berries © Christina Holmes F&W culinary director at large Justin Chapple uses a resealable plastic bag to mix his pancake batter and pipe out perfect pancakes — resulting in one less bowl to wash. Get the Recipe 03 of 18 Light and Fluffy Baked Apple Pancake © Michael Turek Golden Delicious apples hold their shape after they're caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake. Get the Recipe 04 of 18 Blueberry-Banana Pancakes © John Kernick Television chef Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They're a slight variation on a recipe from his book Tyler Florence Family Meal. Get the Recipe 05 of 18 The Breslin's Ricotta Pancakes with Orange Syrup © Lucy Schaeffer While these pancakes from 2007 F&W Best New Chef April Bloomfield are delicious on their own, they're exquisite with the soft ricotta topping, crunchy sliced almonds, and ingeniously vibrant (and neon-bright) orange syrup. Get the Recipe 06 of 18 Cinnamon Polenta Pancakes © Quentin Bacon Using polenta in addition to white flour in these pancakes makes them especially satisfying; they're excellent served with a berry compote. Feel free to use as much cinnamon in the batter as you please. Get the Recipe 07 of 18 Kaiserschmarrn with Peaches Tina Rupp Kaiserschmarrn is a popular Austrian dessert that can also be eaten for breakfast. It's a light pancake, cut up while it's frying and topped with fruit and powdered sugar. Get the Recipe 08 of 18 Semolina Pancakes © Quentin Bacon Every morning, cafés in Marrakech serve these crêpes, called begrhir, drizzled with honey or spread with apricot jam. Cooking the crêpes on only one side leaves a lacy network of tiny holes, perfect for catching the sweet toppings; the fine semolina provides a lovely sandy texture. Get the Recipe 09 of 18 Buttermilk Pancakes with Masa Harina © Christina Holmes "These are the best pancakes you will ever have," Alex Stupak says. They're light, fluffy, and full of corn flavor from the masa harina. The recipe is from his wife, Lauren Resler, pastry chef at the Empellón restaurants. Get the Recipe 10 of 18 Pumpkin Pancakes Abby Hocking Pumpkin butter adds a sweet and spicy flavor and a boost of moisture to these classic buttermilk pancakes. Cooking them over moderately low heat ensures each pancake cooks through and gets a perfect golden color with a lightly crispy bite. Serve with extra pumpkin butter or melted butter and drizzles of maple syrup. Get the Recipe 11 of 18 Quinoa Pancakes with Ricotta and Lemon Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Nutty whole wheat flour, fluffy ricotta, and tender cooked quinoa add flavor and texture to these light pancakes, due to the clever addition of whipped egg whites. Lemon zest, vanilla, and maple syrup add just enough sweetness to balance the slightly bitter quinoa. Get the Recipe 12 of 18 Brown-Butter Pancakes with Sheet Pan Berry Syrup Andrea Slonecker F&W 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. Get the Recipe 13 of 18 Sourdough Pancakes with Maple-Molasses Strawberries Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee 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. Get the Recipe 14 of 18 Candied Sweet Potato Pancakes Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This quick-fix recipe is the ideal breakfast for the morning after Thanksgiving — or any time you have leftover candied sweet potatoes on hand. The addition of mashed sweet potatoes gives the pancakes a beautiful color and keeps them extra moist and tender. Since the potatoes are already sweetened, 2020 F&W Best New Chef Douglass Williams cuts back the amount of brown sugar in the batter and plays up the warming cinnamon and clove. Get the Recipe 15 of 18 Japanese Soufflé Pancakes Gregory DuPree 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. Get the Recipe 16 of 18 Blue Corn Piñon Pancakes Gregory DuPree 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. Get the Recipe 17 of 18 Swedish Pancakes with Lingonberry Compote © Con Poulos Chef Andrew Zimmern prefers Sweden's thin, wheaty pannkakor to fluffy American pancakes. Like crêpes, they can tilt savory or sweet. Get the Recipe 18 of 18 Ricotta Hotcakes with Honeycomb Toffee Butter Gregory DuPree 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit