Almond Pancakes are light, fluffy pancakes made with almond flour or sliced almonds for a nutty flavor and extra nutrition. Naturally gluten-free (if using almond flour), they’re a delicious and wholesome breakfast option.

Simple Homemade Pancakes are easy-to-make, fluffy, and delicious. Made with basic ingredients like flour, eggs, and milk, they’re perfect for a quick, comforting breakfast the whole family will love.

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Melissa d'Arabian’s 5-star recipe makes a giant, light and fluffy pancake that feeds a crowd with a few pantry ingredients, a blender and a skillet.

Oatmeal Cookie Pancakes combine the hearty goodness of oatmeal with the sweet, spiced flavor of oatmeal cookies. These soft, fluffy pancakes are perfect for a cozy breakfast treat, packed with cinnamon, oats, and optional raisins or nuts.

Zucchini Pancakes are savory, golden-brown pancakes made with grated zucchini, eggs, and flour. Light yet flavorful, they’re a great way to enjoy vegetables and make a perfect side dish, snack, or light meal.

Blueberry Pancakes are light, fluffy pancakes filled with sweet, juicy blueberries. Perfect for breakfast or brunch, they offer a burst of fruity flavor in every bite and pair well with syrup, butter, or whipped cream.

Blueberry Buttermilk Pancakes are soft, fluffy pancakes made with rich buttermilk and sweet, juicy blueberries. A delicious breakfast option, they offer a perfect balance of tangy and sweet flavors in every bite.

Instant Pancake Mix is a convenient, ready-to-use blend of flour, leavening agents, and flavorings. Just add water or milk to make light, fluffy pancakes quickly—perfect for easy breakfasts or brunches anytime.

Nothing beats a fluffy, golden stack of totally homemade pancakes—especially if they’re on the table fast and ready to be customized with all sorts of toppings or mix-ins.

I disagree with stacked pancakes. They are juvenile nonsense for several logical (if not strictly scientific) reasons. Reason Number 1: Gravity. All can agree that fluffiness is the goal in pancakes. To achieve that, we use flour with the lowest possible protein content, we add buttermilk and baking powder to the batter to create air, and we fold the batter as gently as we would comb a baby’s hair. We do all that just so, at the end, the pancakes can be stacked and compressed to death by the sheer weight of one fucker sitting on top of another? Frankly, it’s mind-boggling.

You can find dashi powder, tenkasu, and the condiments for serving at your local Japanese market, or in the Asian foods section of the grocery store. Additionally, some markets carry special okonomiyaki flour, which includes flavorings and a little yam starch to give the pancake a spongier consistency; if you use this specialized flour, only add the water per the recipe below, and skip the dashi stock powder.