Serve a tall stack of these Saturday-morning favorites for breakfast any day of the week.
Whole-Wheat, Buttermilk, and Orange PancakesSunday-morning-in-your-jammies breakfast. Here we've updated Bill and Cheryl Jamison's fantastic Whole-Wheat Buttermilk Pancakes from 2002 with a little citrus zest. Allowing the batter to sit before cooking gives the leaveners a chance to work, creating light, fluffy pancakes.
Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry CompoteWe're flipping for ricotta in our pancake batter! It gives this blueberry stack a lighter and insanely moist bite.
Hummingbird PancakesFirst printed in 1978, the Hummingbird Cake remains the most-requested Southern Living recipe of all time. This time around, mashed banana, pineapple, coconut, and pecans come in pancake form, complete with a Cream Cheese Anglaise.
Caramel Cake PancakesThe Southern Living editors have taken a Southern staple and reimagined it as a sweet breakfast treat. We dare you to try and eat just one.
Blueberry Dutch Baby with Lemon Curd
This showstopping breakfast "pancake" will amply reward you for making the trip to Laurette Feit's cafe. Or make it at home. Either way, you'll be amazed at the treat's puff.
Whole Wheat Buttermilk PancakesAccording to one of our on-line reviewers, "These pancakes were absolutely fabulous. I've tried several whole wheat pancake recipes before. These are by far the best I've ever had. My husband and my mother (both picky eaters) loved them."
Pecan PancakesA sprinkle of cinnamon and the addition of toasted pecans to the batter make these thick and hearty pancakes an extra-special breakfast treat.
Basic Buttermilk PancakesIt only takes 10 minutes to whip up the batter for these classic buttermilk pancakes. Serve up a stack drizzled with melted butter and syrup, or try one of the variations of the basic recipe: Fresh Berry, Apple-Walnut, or Orange-Chocolate Chip.
Pumpkin-Ginger Pancakes with Ginger ButterPumpkin is not just for the fall holidays–use canned pumpkin, cinnamon, nutmeg, and ginger to make sweet, rich pancakes that are perfect for any special day. The crowning glory for this stack of cakes is the candied ginger butter made with chopped crystallized ginger and softened butter.
Peanut Butter PancakesPeanut butter fans will cheer for these nutty pancakes featuring chunky peanut butter in the batter. And nothing goes better with peanut butter than jam, so top the pancakes with your favorite flavor of jam, jelly, or fruit syrup.
5 Spot Banana PancakesAfter you ladle portions of the batter onto the griddle, top each pancake with a few slices of banana, then turn the cakes and cook until they're lightly browned. You'll see that these fruit-topped breakfast treats really hit the spot.
Oven-Puffed PancakeInstead of cooking single pancakes on a griddle, make one big one in a cast-iron skillet and bake it. When it gets puffy and golden, take it out of the oven and top it with powdered sugar and jam.
Whole-Grain Lemon-Buttermilk Pancakes with Strawberries
"Healthy--and delicious" was the verdict from our Camp Sunset guests. Make the mix for these tender, moist pancakes at home, and they'll be ready in no time in camp.
Lemon-Ricotta PancakesThe texture of these pancakes is fluffy and light due to the beaten egg whites in the batter, but the taste is extra-rich because of the buttermilk and ricotta cheese. Grated lemon peel adds just a touch of citrus. We recommend serving these with fresh strawberries or bananas for a sweet and tangy breakfast delight.
Red Velvet PancakesTry this festive pancake version of the classic red velvet cake. Whether you serve these for the holidays or everyday, they're sure to satisfy any sweet tooth.
German Chocolate PancakesWarning: Do not lick your screen. Instead, serve this sinfully indulgent stacker for your next breakfast or brunch, or even for dessert.
The Original "Pam-Cakes"Some people toast special occasions with Champagne, but here at Southern Living, we often celebrate with "Pam-cakes." Developed by our Test Kitchen's Pam Lolley, these flapjacks are deceptively light, unbelievably fluffy, and impossible to resist.
Carrot Cake PancakesUse the small holes of a box grater to finely grate the carrots by hand; if you use a food processor, the carrots will be too wet, making the pancakes dense and less tender. Go ahead, have your veggies for breakfast.
Italian Cream PancakesLaden with pecans and coconut and drizzled with a special cream cheese syrup, these pancakes will make the beginning of your day better, trust us.
Blueberry Oat Pancakes with Maple YogurtBecause this dish takes some time to prepare, save it for a weekend morning when you're not in a rush. If you can't find Greek yogurt, substitute plain low-fat yogurt instead. You can use either fresh or thawed frozen unsweetened berries.
These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy, and golden delicious.
Oatmeal-Cranberry PancakesThese hearty, granola-like pancakes will give you a gluten-free energy boost on even the dreariest mornings.
Pancakes with Peanut Butter SauceCarolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."
Apple-Spice PancakesSave leftover Apple Cider Syrup for drizzling over vanilla ice cream.
Chocolate Chip-Toasted Pecan PancakesAdd a generous dollop of whipped cream for an unexpected dessert.
Chocolaty Pancakes with Sauteed BananasThe sauteed bananas lend the perfect flavor to these Nutella pancakes.
Lemon-Ricotta PancakesThis is our adaptation of Crest Cafe's (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the top
Oatmeal Pancakes with Wild Blueberry SauceThe rolled oats in this recipe will lend a fluffy and thickened texture to these pancakes. The blueberry sauce is a perfect accompaniment.
PB&J Stuffed Multigrain Pancakes
Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.