Pancake
With This Homemade Pancake Mix, You’ll Have Brown Butter Pancakes in an Instant
Just add eggs and seltzer.
By Kendra Vaculin
Homemade Brown Butter Pancake Mix
With this shelf-stable homemade pancake mix ready to go in your pantry, you’re always minutes away from an exceptional pancake breakfast.
By Kendra Vaculin
Welsh Cakes
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
By Tom Parker Bowles
Buckwheat Crepes With Spiced-Chicken Filling
Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.
By Cheryl Slocum
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59 Best Breakfast Recipes for Days When You Need More Than a Bowl of Cereal
Find your morning inspiration right here.
By The Editors of Epicurious
Crepes Are Good—Breaded, Fried Crepes Are Better
These Romanian crepes get slathered with a savory mushroom spread, then rolled and fried to crispy perfection.
By Tiffany Hopkins
Braşovence (Breaded Crepes With Mushroom Filling)
These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.
By Irina Georgescu
Canjeero
These pancakes are quick to cook and 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 hot tea or alongside cups of Shaah Cadays.
By Hawa Hassan and Julia Turshen
Pumpkin Dutch Baby With Pumpkin Butter
This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.
By Kendra Vaculin
4 Korean Recipes for Weeknight Cooking From Hooni Kim
The chef, restaurateur, and author walks us through his favorite Korean and Korean-American dinners.
By Joe Sevier
Hooni Kim's Cheap Thrill Is A Bunch of Barely-Held-Together Scallions
The chef's quick-and-easy dinner move is a savory pancake that's actually more vegetables than batter.
By Hooni Kim as told to Joe Sevier
Pajeon
While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.
By Hooni Kim
Darra Goldstein's Cheap Thrill: Farmer's Cheese Pancakes for Dinner
These cheesy Russian pancakes are all she needs at the end of a long day. But a little sour cream on top wouldn't hurt.
By Darra Goldstein as told to Joe Sevier
Scallion Pancakes With Chili-Ginger Dipping Sauce
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
By Andy Baraghani
The Best Sourdough Pancake Isn’t a Pancake—It’s a Crepe
Sourdough crepes have everything that sourdough pancakes lack (read: crispy, lacy edges).
By David Tamarkin
Sourdough Crepes
These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.
By Kat Boytsova
How to Pancake-ify Your Leftovers
Almost anything in your fridge or pantry can become a savory pancake (or fritter, or patty). Here's how to make it happen.
By Kendra Vaculin
The Trick That Makes Pancakes As Crispy As Waffles
All it requires is a hot pan and a lot of maple syrup.
By David Tamarkin
Sonoko Sakai's Okonomiyaki Was My Favorite Way to Eat Cabbage in 2019
And this is saying something because I really love cabbage.
By Emily Johnson
Okonomiyaki With Bonito Flakes
These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.
By Sonoko Sakai