A thick, moist interior and crispy exterior is what the ricotta pancake is all about. Surprisingly light in texture despite a rather heavy star ingredient, these pancakes are even tastier when topped with fresh (or frozen) blueberries and a little syrup.
Thanks to the addition of oatmeal, steel-cut or rolled, the end result is a moist, somewhat grainy, full-flavored pancake.
Chocolate Pancakes with Chocolate Ganache Syrup
Light and fluffy and totally chocolate, these griddlecakes are a surefire crowdpleaser. Using cocoa powder instead of melted chocolate maintains a delicate consistency that's smothered in chocolate ganache over top.
Silver Dollar Pancakes
"They are so light they practically levitate over the plate they're put on," deemed SE overlord Ed Levine about these classic silver dollar cakes.
The sweet, acidic qualities of the peach mesh well with the pancake form. Fresh peaches are best, but frozen peaches do the trick just fine.
Orange Butter and Buckwheat Pancakes
A healthier, heartier cousin, this buckwheat pancake is spiced up with a luxurious orange butter spread on top.
Subbing in sorghum and brown rice flour, this pancake passes the gluten-free test!
Take this recipe to the extreme and top with frosting for a real "cake for breakfast" experience.
Apple Cider Doughnut Pancakes
The subtle hint of apple cider gives this dish a faint doughnut feel. Cinnamon-sugar and a little warm butter adds the perfect finishing touch.