[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... More
This classic American treat is somewhere between a pancake and a popover. Serve it warm, sprinkled with sugar and lemon juice. More
These chocolate pancakes are great for breakfast or dessert. More
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. More
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. More
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. More
Zucchini pancakes have found their way to SE in the past, but I thought this recipe was worth posting because it's a little different. It's from a video post from Working Class Foodies, and the key is what holds the pancakes together: flour and seltzer water. More
In these basic fruit pancakes, apples give a little bit of sweetness without making the overall dish seem overly sugary. Granny Smith apples are the perfect apple if you're going for just a hint of sweetness, but use a sweet variety (like Gala or Delicious) if you're the type of person who likes a very sweet brunch. Either way, a dash of syrup and lots of thick bacon pairs perfectly with the apples. More
Based on my classic pancake recipe, these pancakes use whole grains but remain just as light and fluffy as the original recipe. Sorghum and brown rice flour replace the white and sweet rice flours, and potato starch steps in for cornstarch. The addition of ground flax-meal and dark brown sugar adds a pleasant but not overwhelming nutty/sweet flavor. More
