Anyone who says pancakes are only for breakfast needs a wake-up call—and this list of recipes. Because, sure, buttermilk with maple syrup (we’re talking the real stuff) is great. But there is so much more you can make on the griddle.
How about veggie-packed latkes, jalapeño-spiked corn cakes, protein pancakes, dessert flapjacks, and sweet and savory crepes? See, you can have them for breakfast, lunch, a snack, dinner, and dessert. OK, maybe not all on the same day (no one likes a food coma), but you catch our drift.
Latkes and Veggie Pancakes
Jazz up your cakes with carrots, bell pepper, zucchini, and green onion for added color and antioxidants. Then mix up an easy dipping sauce for spicy, salty, umami flavoring, and you’ve got a great app or entire dinner. Make sure you chop the veggies really small (or use a mandoline), otherwise you’ll get stuck with crunchy pancakes.
Shake things up with this colorful (and super tasty) take on the traditional Hanukkah recipe that you can enjoy any time of year. We love how the ginger and green onions add a spicy kick to the sweet potatoes. If you’re mixing up a large batch, throw the potatoes in the food processor to speed things up and save your hands.
If you’re tired of the same old breakfast routine, we have the perfect solution. Eggs and zucchini make for a healthy, protein-filled base; bacon and savory green onions will keep you coming back for more. Plus, if you use coconut flour, they’re Paleo.
The just-right, classic recipe that’s crispy on the outside and fluffy on the inside. Use grapeseed or peanut oil for frying (both have a higher smoke point), then finish with your favorite topping for a satisfying morning or afternoon bite. And don’t look down on white potatoes: They’re a good source of potassium and vitamins C and B6.
Ideal as a side dish or appetizer, these veggie cakes are fried to crispy perfection. What really sets them apart, though, is the cream (which would also make a great chip dip). And since the cakes combine zucchini and carrots, you get both vitamin A and C.
This one’s all about the tzatziki sauce, which provides a cool, savory contrast to the hot cakes. This recipe calls for fresh peas, but let’s face it, frozen, thawed peas will work just as well and still add that fresh pop of sweetness. The best news? These are delicious day or night, perhaps because of the tangy goat cheese mixed in.
When you’re in the mood for something savory, healthy, and filling, these pancakes hit the spot. Made from protein-packed garbanzo beans, these cakes are bursting with flavor thanks to spices like cumin, paprika, and cinnamon. They look fancy, yet they’re really easy to make.
With a neutral flavor and loads of iron, spinach is the perfect veggie addition to any meal. Chickpea flour and cornmeal amp up the protein, but you can substitute whole-wheat flour if you don’t want to go gluten-free. Just throw the spinach, Greek yogurt, and milk in a blender; mix in the other ingredients; and voila! Why not go all green and polish them off with a spinach smoothie?
What’s better than a pancake that tastes like apple cider? One with bits of sausage folded into the batter, then covered with maple syrup. Greek yogurt keeps these guys light and fluffy, and the cornmeal and sausage cuts the sweetness of the apple cider. Top them off with some fresh fruit or cooked apples.
With more corn and egg then flour, these aren’t your traditional pancakes. The texture isn’t as smooth, and the outside is perfectly crunchy. But it’s the inside that you’ll love: a mix of corn, spicy jalapeño, and cheddar cheese for some melty satisfaction. Finish them off with sour cream and salsa verde (you may never go back to maple syrup).
OK, there’s a lot of ingredients, but hang in there—the taste is worth it! The good news is most of them go toward flavoring the meat, so it’s just a matter of throwing them in a pot. But the pancakes on their own are equally delicious. Similar to roti, they have a crispy, fried exterior with a chewy (and in this case savory) inside. More please!
If you’re someone who lives for bacon maple doughnuts, this one’s for you. Bacon and polenta create the hearty base; maple whipped cream and spices bring on the sweet. Bacon truly does belong in everything.
Burritos aren’t the only Mexican dish worthy of your morning meal. Ditch the tortilla for a hearty flapjack. These cornbread pancakes are piled high with eggs, salsa, and ham—they’re also a great option for when you’re hosting brunch.
Your traditional pancake, amped up with some extra protein and smothered in blueberry sauce. What more could you ask for? Make a large batch and freeze the extras, then defrost them for a quick bite before work or a great pre-workout boost. The syrup contains just a tablespoon of agave, so it’s sweet but not like something from a bottle.
Tiramisu for breakfast? Absolutely. (You’ll want it for lunch and dinner too.) These pancakes taste like the real deal, but keep it healthy with a gluten-free, protein-rich base, and a cream filling that combines Greek yogurt and ricotta. If you’re making these for a special occasion, we’d absolutely support adding a little brandy or Grand Marnier.
This flourless pancake made from bananas, ground almonds, and chia seeds tastes just plain awesome. With only six ingredients, it’s a cinch to whip up, and you can load up on protein, potassium, and fiber for the day.
Fall wouldn’t be complete without something pumpkin spice. This recipe is a much healthier way to get your fix, and it uses real, natural ingredients, with a little protein powder thrown in for good measure. All you have to do is mix things in a blender, then cook them. Talk about an easy morning.
Why wait for lemon poppy seed muffins to bake when you can have lemon chia seed pancakes in less time? Granted, the roasted berries take some extra effort, but you can simply top with sliced strawberries or make them before.
Almond flour, protein powder, and eggs guarantee you’ll get your protein quota for the morning. A little Greek yogurt helps keep them light and fluffy, and the berries add some natural sweetness to keep your taste buds happy. Play with protein powder flavors to mix things up.
It’s banana bread deliciousness packed into a pancake, with only five ingredients and no flour. But don’t worry, the oats, banana, and cottage cheese will keep you energized and full through the morning, plus they’re a great source of fiber and protein. And these guys only take five minutes to whip up. Guess you’ll just have to sleep in.
Come fall, we find a way to add apples to everything. So naturally we love this recipe. The secret is not to forget the buttermilk and sour cream, which add a light, slightly tangy taste to the pancakes. And let’s not forget the apple cider syrup.
These pancakes are the real deal, with cocoa powder all the way through. And that means they’re just as healthy as basic pancakes—if not better thanks to the antioxidants in cocoa. If you’re feeling in an especially decadent mood, throw some chocolate bits in the batter, or swap the maple syrup for chocolate sauce and fruit. Chocolate fix, done.
The perfect way to make cake for breakfast an actual thing. Carrots equal healthy, right? That’s what we’re telling ourselves. If you’re in a rush or want to keep it a bit healthier, you could leave off the cream syrup and opt for real maple syrup instead. This recipe calls for soaking the carrots overnight to soften them and pull out the sugar, but if you forget to in the midst of your busy day, we’re sure they’d still taste just as good morning of.
Everyone’s favorite duo takes chocolate chip pancakes to a whole new level. There’s even peanut butter in the maple syrup. Is it Saturday morning yet?
These are just the right amount of sweet (without being too sugary) and will transport you back to delightful summer memories of lounging poolside. Slightly thicker than most pancakes, these taste delicious with some fresh berries or whipped cream on top. Just make sure you use coconut milk rather than coconut water in the batter—or else your morning paradise will fall a little flat.
Where would pumpkin be without a little chocolate to sweeten it up? Eat these for breakfast, or freeze and pull them out for a quick afternoon snack. You can use pumpkin or substitute a winter squash like butternut, and you’ll still get that delectable flavor. Plus the melty chocolate yum.
Pancake meets gingerbread, and the result is oh so fluffy and delicious. A mix of spicy and sweet, these may look like they have a lot of ingredients, but they’re super simple to whip up. The ideal stack to cozy up with on a chilly morning or afternoon.
These may not be the most nutritious, but we don’t care. There’s cinnamon and sugar in the pancakes, which are smothered in cayenne-spiked chocolate sauce and sprinkled with spicy cinnamon-sugar. You’re excused for not sharing.
If you’re looking for a good, old fashioned pancake recipe, this is it. Well, with a slight twist. You’ll get all the lightness of a buttermilk pancake with the tasty crunch of granola and the sweet tang of blueberries. If you have fresh blueberries, that’s always best, but frozen will do in a pinch.
Sweetened with natural ingredients like maple syrup and dates, these Paleo pancakes are crazy good and not too bad for you. A little cayenne brings some heat to the flapjacks, which are made with almond and coconut flour—both good sources of fiber. And dates are a surprisingly good stand-in for caramel in the sauce. Really.
Here’s an extra special birthday treat or just a fun way to brighten up your morning. The strawberries taste amazing baked into the batter. Have them for breakfast—or dessert!
Who said the chocolate has to be on the inside? These crepes switch things up, adding cocoa to the batter, then filling them with fresh cream and cherry syrup. They’re the perfect dessert after a special dinner.
Ask any Parisian, and they’ll tell you crepes aren’t only sweet. You can also eat them for dinner. An easy homemade pesto, chicken, mushrooms, spinach, and mozzarella add a little oomph to the traditionally light fare. Cut them into quarters, and it’s almost like pizza!
A.k.a. food of the gods, cajeta is essentially dulce de leche, but it’s made with goat’s milk, which gives it a slight tang while still remaining creamy and sweet. Wrap it up in a crepe, top with some roasted pears, and get ready for one heck of a tasty morning. This one takes some time, so it’s probably best for the weekend.
If eggs benedict are on your list of favorite breakfast foods, we’re pretty sure you’ll like these too. Fill the savory crepes with your choice of cheese, meat, and veggies, then drizzle on the hollandaise. It may not be the healthiest sauce, but it sure tastes good.
With a light dusting of powdered sugar and hint of lemon, these crepes look almost too good to eat. Almost. The ricotta makes for a tasty cream topping, and the lemon balances the richness with a tart zing. Make these for breakfast or as a light dessert.
What get’s better than mushrooms sautéed in white wine? When those mushrooms are stuffed in a crepe and topped with an ooey, gooey egg. If you’re not hungry, we are.