Pancake

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.

These fluffy pancakes get an extra dose of nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.

Anyone who loves to dip their bacon or sausage in maple syrup will flip for these sweet and savory flapjacks. To complete the trilogy of perfect breakfast foods, we recommend topping your stack with a fried egg before diving in.

These decadent silver dollar-style pancakes are inspired by the classic British banoffee pie but are completely free from refined sugars—and they're gluten-free to boot. Sticky and sweet dried dates are soaked in hot water and blended to create the luxurious toffee-like "caramel." If you're feeling extra indulgent, whip up a batch of Coconut Whipped Cream to go on top.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

Frozen corn and cranberries are the secret to these festive flapjacks.

Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan. If you're not, feel free to brush the pan with melted butter before you cook each pancake.

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

To see step-by-step photos and detailed instructions on making these hot and crunchy filled crepes (known as banh xeo).

Yes, you could serve these crepes before they've been caramelized in sugar, but why deprive yourself?

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.