19 Timeless Pancake Recipes

These brunch-worthy pancakes have all the components of a classic cinnamon roll: fluffy dough (buttermilk batter, in this case), a cinnamon swirl and a generous drizzle of a lightly sweet glaze.

For the ultimate pancakes, use fresh ricotta cheese and finely grated lemon zest. For a topping that is special and seasonal, try this quick sauté of apples with butter, sugar and cinnamon.

F&W's Justin Chapple uses a resealable plastic bag to mix his pancake batter and pipe out perfect pancakes--resulting in one less bowl to wash.

Elisabeth Prueitt always mixes ground flax into her pancake batter. “I’ve never felt great about the low nutritional value of pancakes—it’s like eating cake for breakfast—but the flax adds fiber, omega-3s and minerals,” she says.

Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.

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.

Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.

Chef Amanda Freitag, a judge on Chopped and host of the new show American Diner Revival, sometimes eats these tender pancakes for dessert, topped with a scoop of ice cream.

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 confectioners’ sugar.

These simple and sweet pancakes taste like apple pie.

Because cast iron heats so evenly, F&W’s Melissa Rubel Jacobson uses it for pancakes.

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.

"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 (corn flour). The recipe is from his wife, Lauren Resler, the pastry chef at the Empellon restaurants.

Fluffy and not too sweet, these spiced pancakes are a delicious vehicle for good-quality maple syrup.

These decadent pancakes are made with chia seeds and mascarpone, then topped with juicy fresh plums.

The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture.

For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle, the coconut gets nicely toasted. The finished pancakes get a layer of extra coconut before serving.

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

Pumpkin butter adds a sweet and spicy flavor to these classic buttermilk pancakes, and a boost of moisture. Cooking them over moderately low heat ensures each pancake cooks through, and gets a perfect golden color with lightly crispy bite. Serve with extra pumpkin butter, or melted butter and drizzles of maple syrup.