pancake

Caramelized Cream Pancakes

Toasted heavy cream is the secret to these fluffy pancakes’ delightfully complex and nutty flavor.

Sourdough Pancakes with Maple Molasses Strawberries

We use molasses-steeped strawberries to make a breakfast that's balanced with sour, sweet, and bitter flavors.

The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.

Banh Xeo Sizzling Pancakes

Whisk together rice flour and 2 1/4 cups cold water in a medium bowl. Whisk in scallion and turmeric until blended. Set aside.

Pesarattu Lentil Pancakes with Peanut Chutney

Here's something you can do with lentils other than turning them into a soup: Make them into this savory, ginger-and-chile-infused pancake. Priya Krishna's mom, Ritu Krishna, first ate this dish at her friend Madhu's house, and she was surprised by how easy the pancakes were to make (just be sure to plan ahead for the overnight soaking of the mung beans) and how flavorful they were. These pancakes pack enough of a punch that you can eat them by themselves, but Ritu and Priya suggest a side of Peanut Chutney, the chunky, herby, good-on-everything sauce. The key to the chutney is not to over-blend it — peanut chutney is best when you can still taste some coarse, peanut-ty bits.

Pajeon Korean Scallion Pancakes

This savory and satisfying starter is unexpectedly quick to pull together.

Pumpkin Pancakes

Pumpkin butter adds a sweet and spicy flavor (and a boost of moisture) to these classic buttermilk pancakes.

Ricotta Pancakes with Blueberries

Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

Korean Cabbage Pancakes

Korean pancakes are crispy and chewy, and make for a great appetizer.

Blini

These little Russian pancakes are just as great with chopped, hard-boiled eggs as they are with fancy caviar.

Blue Corn Pinon Pancakes

Earthy, savory blue corn brings a vibrant hue to these silver dollar pancakes. Drizzled with sweet, tart, smoky blackberry-piloncillo syrup and dolloped with tangy whipped crema, these pancakes are fruity, not too sweet, and filled with flavor.

Quinoa Pancakes with Ricotta and Lemon

Nutty whole wheat flour, fluffy ricotta, and tender cooked quinoa add flavor and texture to these light pancakes, due to the clever addition of whipped egg whites. Lemon zest, vanilla, and maple syrup add just enough sweetness to balance the slightly bitter quinoa. Choose a creamy, whole-milk ricotta here, the finer curd incorporates best into this batter, adding moisture and richness without a grainy texture.

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