Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast.
'Pancakes' on Serious Eats
Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam.
Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes.
If you really think about bacon, it's basically smoked and cured pork belly. And in my mind, pork belly makes for a really excellent braise. It may seem counterintuitive to braise bacon instead of slicing it and serving it crisp, but after trying it on some savory pancakes with a few sliced scallions and some chili sauce, you'll be looking at the brunch staple in a whole new way.
When you need something a bit greasy, spicy and filling to undo whatever is left in your system from the night before these easy rice cakes are the answer to your hangover prayers
Quick and easy gluten-free banana pancakes.
Rye flour give these pancakes a hearty texture and nutty flavor that's complimented by a sweet apple-maple compote. A comforting breakfast for a chilly day.
Pan frying bananas in butter then roasting them with sugar makes them into a rich sauce for chocolate pancakes.
These light Danish pancakes are filled with sweet-tart lingonberry jam.
I don't often have time during the week to bust out some serious banchan, but is there a way to turn a Korean scallion pancake into a quick meal? Yes, and this is it.
Rich whole-milk ricotta and lemon zest are lightened by meringue to produce a pancake that is tangy, fluffy, not-too-sweet, and satisfying. This recipe from Baking Out Loud: Fun Desserts with Big Flavors is simple enough to make every day.
This brunch joins the feel-good aspect of whole grains with the festive nature of brunch by topping them with succulent, boozy peaches.
Light, crisp, fluffy gluten-free pancakes dotted with rich tangy cream cheese.
For a special breakfast, serve each guest a mini stack of pancakes topped with a sweet sauce made from bourbon roasted apricots.
[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes...
This classic American treat is somewhere between a pancake and a popover. Serve it warm, sprinkled with sugar and lemon juice.
These chocolate pancakes are great for breakfast or dessert.
Adapting the pancake recipe was so simple, I can't believe I never thought of this before. I just used apple cider in place of milk, added cinnamon and nutmeg, and coated the finished pancakes with cinnamon-sugar. Sure, they aren't doughnuts but they're some of the fluffiest pancakes you'll eat.
Peaches are a great addition to pancakes because they add a bit of sweetness and acidity, as well as some texture. If you are lucky enough to have fresh peaches available, use them! But if not, a bag of frozen peaches works well for those of us in colder climates.
While Ms. Parks' recipe for "Featherlite" peanut butter pancakes has a complete and specific ingredient list, it is a little light on instructions, so I took some liberties and added some typical procedures for preparing pancakes.