I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes...
Author: Katherine Sacks
While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something...
Author: Hooni Kim
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...
Author: Anna Stockwell
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Author: Claire Saffitz
A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn't be simpler to make. All the ingredients get whipped together in a...
Author: Molly Baz
This batter, from Mark Bittman's How to Cook Everything, can be made ahead and stored in the refrigerator for up to two days.
Author: Mark Bittman
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Author: Claire Saffitz
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We'll take ours skillet-size,...
Author: Chris Morocco
These pancakes are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you'd like. Serve with...
Author: Hawa Hassan
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like...
Author: Hannah Bronfman
These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply...
Author: Daphne Oz
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big...
Author: Chris Morocco
Who doesn't love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut...
Author: Anna Stockwell
This Japanese version of a savory pancake is made with fresh eggs, flour, and water and seasoned with soy sauce and tonkatsu sauce. Shredded cabbage gives...
Author: Sonoko Sakai