50 Pancakes and Waffles

Upgrade your Sunday brunch with a short stack from Food Network Magazine.
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BOOKLET COVER 034.tif

Basic Pancakes (No. 1)
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1. Basic Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

2. Blueberry Pancakes Make Basic Pancakes (No. 1); sprinkle with blueberries before flipping.

PANCAKE SUNDAE  151.tif

PANCAKE SUNDAE 151.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

3. Chocolate-Chip Pancakes Make Basic Pancakes (No. 1); sprinkle with chocolate chips before flipping.

4. Whole-Wheat Pancakes Make Basic Pancakes (No. 1) with 3/4 cup each all-purpose and whole-wheat flour. Top with chopped almonds and berries.

5. Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup yellow cornmeal with the flour. Top with honey.

6. Blue Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup blue cornmeal with the flour. Top with dried apricots warmed in honey.

7. Oat Pancakes Make Basic Pancakes (No. 1) with just 3/4 cup flour; add 1/2 cup ground oats and 1/4 cup wheat germ with the flour.

8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey.

SALMON 223.tif

SALMON 223.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

9. Blini Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13) with 3/4 cup each all-purpose and buckwheat flour; omit the butter. Cook by tablespoonfuls. Serve with sour cream, smoked salmon and chives.

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PANCAKE 076.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

10. Berry-Topped Pancakes Toss 3 cups mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice; let sit while you make Basic Pancakes (No. 1). Top the pancakes with the berries and their juices.

11. Cocoa-Banana Pancakes Make Basic Pancakes (No. 1) with just 1 cup plus 3 tablespoons flour; add 1/3 cup cocoa powder with the flour and use 2/3 cup sugar. Add 2 mashed bananas and 1/2 cup mini chocolate chips to the batter.

12. Bacon-Apple Pancakes Make Basic Pancakes (No. 1); add 1/4 cup crumbled bacon and 1/2 grated apple to the batter.

13. Buttermilk Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cup buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupful onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

14. Cherry-Topped Pancakes Cook 2 cups pitted cherries, 1/2 cup sugar and 1 tablespoon water over low heat until syrupy. Make Buttermilk Pancakes (No. 13); top with the cherry syrup.

15. Rum-Raisin Sundaes Make Buttermilk Pancakes (No. 13); add 1/4 cup plumped raisins to the batter. Heat 1/4 cup syrup with 1 tablespoon rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum syrup.

16. Peach Corn Cakes Make Buttermilk Pancakes (No. 13) with just 3/4 cup flour; add 3/4 cup yellow cornmeal with the flour. Omit the butter. Add 1 cup chopped peaches to the batter. Top with peaches warmed in syrup.

17. Rhubarb Pancakes Simmer 1 cup chopped rhubarb with 1/2 cup sugar until soft. Cool, then drain; reserve the syrup. Make Buttermilk Pancakes (No. 13); add half of the rhubarb to the batter. Top with strawberries and the remaining rhubarb and syrup.

18. Yogurt Pancakes Make Buttermilk Pancakes (No. 13) with 1 1/4 cups plain yogurt instead of buttermilk.

19. Banana-Spice Cakes Make Buttermilk Pancakes (No. 13) with 3/4 cup sour cream plus 3/4 cup milk instead of buttermilk; add a dash of cinnamon to the batter. Add sliced bananas before flipping. Top with sour cream and brown sugar.

20. Bourbon-Bacon Pancakes Make Buttermilk Pancakes (No. 13) with 1 1/4 cups all-purpose flour and 1/4 cup rye flour. Add 1 tablespoon bourbon to the batter. Heat 1/2 cup syrup, 1 tablespoon bourbon and some crumbled bacon; top pancakes with these. 

21. Red Velvet Pancakes Make Buttermilk Pancakes (No. 13) with just 1 cup flour; add 1/2 cup cocoa powder with the flour. Use 1/2 cup confectioners' sugar instead of granulated and omit the butter. Tint the batter with red food coloring. Top with sweetened mascarpone or whipped cream cheese.

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SKILLET 218.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

22. Dutch Baby Mix 4 eggs, 1 cup milk, 2/3 cup flour, 1/2 stick melted butter, 3 tablespoons sugar and a little vanilla in a blender. Melt some butter in a cast-iron skillet. Add 1 sliced pear, then the batter; bake at 375 degrees F, 35 minutes. Dust with confectioners' sugar.

23. Pumpkin Pancakes Make Buttermilk Pancakes (No. 13) with just 1 cup buttermilk. Add 1/2 cup pumpkin puree and 1/4 cup mini chocolate chips to the batter.

24. Sour Silver Dollars Make Buttermilk Pancakes (No. 13) without baking powder. Use 3/4 cup sour cream plus 1/4 cup milk instead of buttermilk and butter. Cook by tablespoonfuls.

25. Lemon Stacks Make Buttermilk Pancakes (No. 13) with 3/4 cup sour cream plus
2/3 cup milk instead of buttermilk and butter. Add the zest and juice of 1 lemon to the batter. Cook by 2 tablespoonfuls; layer with lemon curd and top with whipped cream.

26. Pancakes with Apricots Simmer 1 cup chopped dried apricots, 1 tablespoon apricot jam, 1/2 cup water and 1 teaspoon honey until the apricots are plump. Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13); top with the apricots.

27. Tropical Pancakes Simmer 3/4 cup agave nectar, 1 vanilla bean (split and seeds scraped), 1 strip orange zest and 1/4 cup orange juice until syrupy, then stir in 1 cup diced mango and pineapple. Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13); top with the fruit syrup.

28. Crepes Mix 3 eggs, 1 3/4 cups milk, 1 cup flour, 5 tablespoons melted butter and a pinch of salt in a blender. Pour a thin film of batter into a small hot buttered nonstick pan; cook until set, then flip and cook 30 more seconds.

29. Crepes Suzette Make Crepes (No. 28). Melt 1 stick butter in a medium skillet. Stir in 6 tablespoons orange liqueur and tilt to ignite. When the flame dies, add the crepes, 1 tablespoon sugar and 1 strip each orange and lemon peel. Warm through.

30. Swedish Pancakes Mix 3 eggs, 2 cups milk, 1 1/2 cups flour, 6 tablespoons melted butter, 1 tablespoon sugar and a pinch of salt in a blender. Cook as directed for Crepes (No. 28). Serve with berries or jam.

31. Shortcut Muesli Pancakes Prepare a boxed pancake mix, substituting 1/2 cup finely ground muesli for 1/2 cup of the mix. Add 2 extra tablespoons milk or water. Cook as directed. Top with yogurt.

32. Blintzes Make Crepes (No. 28). Mix 1 1/2 pounds farmer cheese, 2 eggs, 3 tablespoons confectioners' sugar, and some lemon zest and cinnamon. Spoon onto the crepes and fold each into a packet. Cook in a hot buttered skillet until crisp; top with jam.

33. Shortcut Apple Pancakes Prepare a boxed pancake mix. Add 1/4 cup applesauce and 1/4 teaspoon cinnamon to the batter; cook as directed.

34. Shortcut Lemon-Poppy Seed Pancakes Prepare a boxed pancake mix. Add 2 tablespoons sugar and 2 teaspoons each grated lemon zest, lemon juice and poppy seeds to the batter; cook as directed. Top with lemon marmalade.

35. Shortcut Cranberry Pancakes Prepare a boxed pancake mix. Add 1/4 cup sugar, 1 teaspoon grated orange zest and 1/2 cup chopped fresh cranberries to the batter; cook as directed. Cook 3/4 cup cranberries in 1 cup syrup. Spoon over the pancakes.

WAFFLES 127.tif

WAFFLES 127.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

36. Classic Waffles Whisk 2 cups flour, 4 teaspoons baking powder, 2 tablespoons sugar and 1 teaspoon salt. Mix in 2 eggs, 1 1/2 cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Cook in a waffle iron until crisp.

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CANDIED BACON-PECAN 192.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

37. Bacon-Pecan Waffles Sprinkle 12 strips bacon with brown sugar and bake at 400 degrees F until crisp; cool, then crumble. Make Classic Waffles (No. 36) with 1 3/4 cups flour and 1 extra tablespoon shortening. Add 1 cup candied bacon and 1/2 cup chopped pecans to the batter. Top with more bacon and nuts.

38. Spice Waffles Make Classic Waffles (No. 36) with 1/4 cup sugar; add 3/4 teaspoon pumpkin-pie spice to the batter.

39. Chicken and Waffles Make Classic Waffles (No. 36). Top with butter, syrup, fried chicken and hot sauce.

40. Banana-Split Waffles Make Classic Waffles (No. 36) with 4 tablespoons peanut oil instead of butter. Top with ice cream, peanuts, bananas, whipped cream and chocolate sauce.

41. Almond Waffles Make Classic Waffles (No. 36) with 1 3/4 cups flour and 1 extra tablespoon shortening. Add a little vanilla and 1/2 cup sliced almonds to the batter.

42. Waffle Sandwiches Make Classic Waffles (No. 36). Cool and cut into rounds. Make into sandwiches with ice cream. Dust with confectioners' sugar.

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PISTACHIO 234.tif

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers

43. Pistachio Waffles Make Classic Waffles (No. 36) with 1 3/4 cups flour and 1 extra tablespoon shortening. Add 1/3 cup chopped pistachios and 2 tablespoons orange zest to the batter. Top with honey, pistachios and orange zest.

44. Waffle French Toast Whisk 4 eggs with 2 cups milk. Soak thick slices of white bread in the mixture, 5 minutes, then cook in an oiled waffle iron until crisp.

45. Ham-and-Swiss Waffles Make Classic Waffles (No. 36) with 1 1/2 cups flour and 1 extra tablespoon shortening. Mix in 1/2 cup each diced ham and grated Gruyère; season with pepper.

46. Wild-Rice Waffles Make Classic Waffles (No. 36) with 1 cup all-purpose flour and 3/4 cup whole-wheat flour. Add 1/2 cup cooked wild rice to the batter.

47. Morning Glory Waffles Make Classic Waffles (No. 36) with 1 3/4 cups flour and 1 extra tablespoon shortening. Add 1/4 cup each shredded carrot and apple, a pinch of cinnamon and a sprinkle each of currants, chopped walnuts and coconut to the batter.

48. Belgian Waffles Dissolve 1 packet yeast in 3 cups warm milk. Whisk in 2 sticks melted butter, 1/2 cup sugar, 3 egg yolks, 2 teaspoons vanilla, 1 teaspoon salt and 4 cups flour. Cover and let rise 1 1/2 hours. Stir. Beat 3 egg whites until stiff, then fold into the batter. Cook in a waffle iron until crisp.

49. German Chocolate Waffles Make Belgian Waffles (No. 48) with 1 cup sugar and just 3 1/3 cups flour. Add 2/3 cup cocoa powder and 1/4 cup melted coconut oil to the batter before rising. Top with coconut ice cream, toasted coconut and caramel.

50. Figgy Waffles Make Belgian Waffles (No. 48). Top with yogurt, fresh figs and honey.


Photographs by Yunhee Kim

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