9 of our favorite pancake recipes, ever
Pancakes are one of those simple culinary marvels – ladle some batter on a hot griddle and watch them puff up slowly, their fragrant aroma gently waking you (and maybe the rest of the house). Serve them fresh and hot, baptized with warm syrup or whatever you prefer as a topping. We’ve compiled nine of our favorites, including classic pancakes, Dutch babies, whole wheat pancakes, hotcakes studded with fruit and nuts – or both. Some even bake up in the oven. Hungry yet? Click on the photos for the recipes.
Dutch baby / German pancake
Mel Melcon / Los Angeles Times
Usually, German pancakes are served for breakfast, dusted with powdered sugar and maybe a squeeze of lemon, or perhaps with sautéed apple slices spooned in the center. But why stop at breakfast? The basic batter is simple — a little flour, a few eggs, some milk, maybe a pinch of salt or a little sugar to sweeten. Think of it as a blank canvas waiting to be flavored.
Whole wheat pancakes
Los Angeles Times
Think wheat pancakes, and you probably picture dense hockey pucks stacked on a plate. But you'll love the deceptively light texture and flavor of this recipe, which combines a base of all-purpose and whole wheat flour with hints of cinnamon, vanilla and honey and a bright tang from buttermilk..
Sweet potato pancakes with brown sugar butter sauce
Glenn Koenig / Los Angeles Times
Fresh off the griddle, these warm sweet potato pancakes are lightly spiced and deliciously aromatic. You could top them with maple syrup, but they're best drizzled with a rich praline-like brown sugar butter sauce.
Neil's pancakes from Clinton Street
A recipe for walnut pancakes from Clinton Street in New York City.
Glenn Koenig / Los Angeles Times
These are some serious pancakes. Rich in flavor but light in texture (thanks to whipped egg whites), these are packed with fruit and nuts, and dusted with sugar — a perfect breakfast. You can make them with either blueberries or bananas. Or both. Every day should start -- or end -- like this.
Blueberry ricotta pancakes
Gina Ferazzi / Los Angeles Times
Ricotta cheese adds richness and a gentle tang to these hearty pancakes, studded with plump blueberries.
Pumpkin pancakes
Now you can eat your pumpkin for breakfast, too. This recipe uses canned pumpkin along with a medley of spices for fluffy cakes that come together in almost no time.
Olive oil pancakes
What sets these pancakes apart is a touch of olive oil -- rich and fruity.
Michael Robinson Chavez / Los Angeles Times
Light and fluffy, these pancakes have that perfect buttermilk tang. But what sets them apart is a touch of olive oil -- rich and fruity. A good olive oil adds wonderful fragrant notes. And chopped dark chocolate adds pure magic to every bite. (Doesn't chopped dark chocolate add a little magic to just about anything?) Drizzle the pancakes with a little honey and fresh mint -- or garnish however you'd like -- and dig in.
Savory green pancakes
Michael Robinson Chavez / Los Angeles Times
These savory pancakes from Yotam Ottolenghi get their flavor from a colorful blend of spinach, green onions, cumin and serrano chile. Round out the harmony with a pat of lime butter spiced with cilantro, garlic and chile flakes and you can call it a meal any time of the day.
Lemon ricotta pancakes
Bob Chamberlin / Los Angeles Times
This is no ordinary breakfast. The pancakes bake up slowly in the oven — each one in a separate pan — and are served fresh with whipped cream cheese on the side. Time consuming? Yes, but worth the wait when you're savoring a long, quiet morning with family or guests.
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ALSO:6 ideas for the ultimate breakfast
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