Pancake

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

Pancakes made with bananas and almond butter? Enough said. Four eggs may seem like a lot, but they’re what give these sweet, nutty pancakes a light, crepe-like texture.

A swirl of cinnamon-spiced pear compote runs through these protein-rich pancakes.

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.