Our Recipes

Nutty whole wheat flour, fluffy ricotta, and tender cooked quinoa add flavor and texture to these light pancakes, due to...

We use molasses-steeped strawberries to make a breakfast that's balanced with sour, sweet, and bitter flavors....

The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes....

Food & Wine Cooks contributor Andrea Slonecker channeled her lifelong love of pancakes to take this breakfast basic to a...

Made from a batter of pureed fresh corn and masa harina, cachapas are a sort of cheese-stuffed pancake from Venezuela th...

These light, fluffy pancakes are flecked with orange zest and studded with crunchy walnuts....

Honeycomb toffee, honey, and salt add a sweet, crunchy bite to the butter that tops these ricotta hotcakes studded with ...

Adding fresh ricotta to the batter makes these pancakes incredibly moist and light....

Kay Chun makes her delicate, lightly spicy latkes with grated summer squash instead of potatoes....

Fried, savory, and with a touch of fattiness from sliced pork belly, these Japanese-style cabbage pancakes are destined ...

Every morning, cafés in Marrakech serve these crêpes, called begrhir, drizzled with honey or spread with apricot jam. ...

Recipes