Breakfast

27 Pancake Recipes for Sweet (or Savory) Meals Any Time

A short stack might not be enough.
Photo of masa pancakes on plates with maple syrup and butter surrounded by glasses of ice water and maple syrup.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

A pancake recipe might not be enough to transform a rough day into a great one, but pancakes for breakfast can brighten any morning—or evening, for that matter. Below you’ll find a few of our favorite pancake recipes, including diner-style buttermilk pancakes, sour cream pancakes, whole grain pancakes, and lots of savory pancakes too. (Did you know that you can turn almost any leftover into delicious dinner pancakes? Let us fill you in here.) Scroll through to whet your appetite and then grab the butter and maple syrup as needed.

  • Gourmet's SourCream Pancakes with SourCream Maple Syrup on a plate with forks knives and coffee on the side.
    Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad
    1/27

    Sour-Cream Pancakes With Sour-Cream Maple Syrup

    Looking for classic pancake recipes on a Sunday morning, but there's no buttermilk in your fridge? This beloved Gourmet recipe could be your savior: instead of buttermilk, it uses tangy sour cream thinned with milk. The best part, though, is the sour cream-enriched maple syrup on top. You may never want to go back to your standard drizzle.

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  • Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad
    2/27

    Skillet Soufflé Pancake

    Don't let the word soufflé scare you. This foolproof method for cloud-like pancakes makes any breakfast into a special occasion. Serve these with fruit on the side.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    5/27

    Masa Pancakes

    Fresh masa (or masa harina, if that's what you have on hand) adds rich corn flavor and floral notes to these exceptional pancakes from chef Alan Delgado.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
    6/27

    Diner-Style Buttermilk Pancakes

    Buttermilk, baking soda, and fizzy seltzer unite to create these extra-fluffy pancakes. Follow the recipe exactly for giant diner-style pancakes, or make them easier to flip by using smaller scoops, if you like.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    7/27

    Take It Easy Dutch Baby

    A Dutch baby is a big pancake that's part custard, part crepe, and it couldn’t be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/27

    Whole Grain Pancakes with Blackberries

    This flavorful pancake won't leave you hungry—it's made with whole wheat flour and studded with cooked whole grains.

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  • Photo by Alex Lau
    9/27

    Oat and Apple Pancakes with Yogurt

    Start with an apple slice, then pour the batter over for these good-looking, oat-filled pancakes. Yogurt on top balances the sweetness of the dish.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    10/27

    Big-Batch Pancake and Waffle Mix

    With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter that's ready for any busy morning.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    19/27

    Savory Dutch Baby for Two

    Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

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  • Photo by Christopher Testani
    20/27

    Buckwheat-Rye Pancakes

    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 batch of the mix to keep on hand, or pack some up to deliver to a friend.

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  • Photo by Khadija M. Farah, Jennifer May
    23/27

    Canjeero (Sourdough Pancakes)

    Spread these quick-cooking with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with cups of shaah cadays.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    24/27

    Injera

    If you are starting from scratch, making traditional Ethiopian injera takes a week, since you need four days to make the starter, plus another three to prepare the batter. But that first step need only be done once—a cup of the batter can be used as a starter for the next batch!

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