Start the day off right with Cooking Light's best pancake recipes.
Pancakes are one of America's tried and true favorite breakfast items, and our readers were certainly quick to let us know
which of our recipes were of the highest caliber. These 12 varieties offer an array of takes on the pancake, from classic
buttermilk and blueberry, to more unique fruit incorporations. Take note that many of them can be prepared in advance, frozen,
then reheated and served later.
Our first recipe is a delightful combination of fruity flavors. The pairing of banana pancakes with pomegranate syrup is a healthy way to start your morning.
View Recipe: Buttermilk-Banana Pancakes with Pomegranate Syrup
Watch: How to Make Pancakes
Made with whole wheat flour, these pancakes are fluffy yet filling, and can be whipped up in only 20 minutes.
View Recipe: Whole Wheat Buttermilk Pancakes
Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are
a guilt-free breakfast pleasure. Top with some homemade honey butter or light pancake syrup.
View Recipe: Carrot Cake Pancakes
A time-honored pancake filler, blueberries not only add natural sweetness, but pack in antioxidants as well.
View Recipe: Blueberry Pancakes
The orange-mango compote is a delicious topping for pancakes, French toast, or oatmeal. It keeps well in the refrigerator
for several days.
View Recipe: Coconut Pancakes with Orange-Mango Compote
Oatmeal adds texture to a hearty, satisfying pancake. For even more flavor, top with your favorite fruit.
View Recipe: Oatmeal Pancakes
In this breakfast version of the PB&J, conventional chunky peanut butter works best. Serve with any kind of jam or fruit syrup.
View Recipe: Peanut Butter Pancakes
This recipe combines whole wheat flour and farina with applesauce and raisins for a delightfully sweet and filling pancake.
View Recipe: Hearty Pancakes
You can't beat the original. We've lightened the buttermilk pancake so you can enjoy this favorite, guilt free. Make a big
batch to freeze, then reheat and enjoy throughout the week. To freeze any leftovers, place wax paper between pancakes, and
wrap them tightly in foil.
View Recipe: Buttermilk Pancakes
Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes
have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For
convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.
View Recipe: Sweet Potato and Pecan Flapjacks
The dramatic presentation of this German pancake—it puffs up gloriously—as well as the recipe's rich, custardlike texture
make it a morning delight. Use any type of firm, tart apple such as Granny Smith, pippin, Northern Spy, or Sierra Beauty.
View Recipe: German Apple Pancake
The decadence of this cake makes for a lovely presentation, perfect for entertaining guests at brunch.
View Recipe: Oven-Puffed Pancake
Make a double batch on the weekends, and freeze one batch for grab-and-go breakfasts during the week. To reheat, microwave
at HIGH 1 minute, or pop in the toaster until hot. If you have to cook the pancakes in batches, wrap the cooked pancakes in
a moist paper towel to prevent them from drying out while you finish the second batch.
View Recipe: Lemon-Poppy Seed Pancakes with Blueberry Compote