In many Catholic and Anglican communities, particularly in the UK and Ireland, pancakes or similar rich breads are consumed on Shrove Tuesday before the Lenten fast begins, but there are also plenty of other reasons to eat pancakes for breakfast—or for any meal. If you like your pancakes sweet, try covering them in
dulce de leche, fresh fruits, or lemon crema. If savory is more your thing, we’ve got the perfect Korean scallion pancakes, cottage cheese pancakes, and mung bean pancakes that will take this popular breakfast food from breakfast to dinner. No matter how you like your pancakes, we’ve got the 13 best ways to enjoy them.
Soft apples with a hint of tartness balance a bittersweet caramelized crust, spurred on by rich dulce de leche. Get the recipe for Giant Apple Pancake With Dulce de Leche » Matt Taylor-Gross
A thick yet fluffy pancake full of creamy bananas, smooth hints of pear, and crunchy pine nuts over a heap of cool crème fraîche. “This is good with any ripe banana,” Mallmann says, so if you have extra-sweet varieties besides the ubiquitous Cavendish available, use them. Get the recipe for Grilled Banana-Pear Pancake » Matt Taylor-Gross
These thick, dinner pancakes are filled with cilantro, warm spices, and nutrient rich sprouted chickpeas. Get the recipe for Sprouted Chickpea Socca with Herb Salad and Yogurt » Ryan Liebe
These crispy fried scallion pancakes from chef Hooni Kim, traditionally paired with a refreshing makgeolli, or Korean rice beer, can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, chrysanthemum leaves, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil. Get the recipe for Korean Scallion Pancakes (Pajeon) » Jason Lang
These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. Get the recipe for Cottage Cheese Pancakes With Sour Cream and Dill » Matt Taylor-Gross
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Get the recipe for Potato Pancakes (Kartoffelpuffer) » Todd Coleman
A traditional Korean street food, fermented mung bean pancakes are typically served with a seasoned soy sauce for dipping. Get the recipe for Mung Bean Pancakes »
Rustic sour-milk pancakes make for a delicious breakfast, especially when topped stewed blueberries and maple syrup. Get the recipe for Sour Milk Griddle Cakes » Tim Mazurek
Whole wheat pastry flour makes for a smooth, fluffy pancake. Get the recipe for Whole Grain Chocolate Banana Pancakes » Maxime Iattoni
Fresh strawberries turn ordinary pancakes into something scrumptious; wild blueberries, or any other kind of berry, make an excellent substitute. Get the recipe for Strawberry Griddle Cakes » Ingalls Photography
Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago’s Dove’s Luncheonette. Get the recipe for Blueberry Quinoa Pancakes with Lemon Crema » Joseph De Leo
Dutch Baby Pancake
Ricotta pancakes soaked in cardamom syrup and sprinkled with pistachios make a creamy, ethereal dessert.
Get the recipe for Ricotta Pancakes in Cardamom Syrup (Malpura) »