Step away from the pancake mix and say hello to a variety of flours and mix-ins that make these pancake recipes from our archives extra special:
Scratch Pancakes. Fluffy with a little heft from whole-wheat pastry flour.
Warren Brown’s Buckwheat Pancakes. A bit of buckwheat flour mixed with whole-wheat adds pleasant nuttiness.
Spelt Buttermilk Pancakes With Pear Butter. This hearty blend of whole-wheat and spelt flours wouldn’t be out of place at the dinner table.
Cottage Cheese Pancakes. Four ingredients + 20 minutes = these delightful pancakes. Serve with sour cream and jam or creme fraiche and smoked salmon.
Baked Pumpkin Oat Pancakes. Vegan, gluten-free, healthful and filled with pumpkin goodness. They’d be ideal for a brunch with friends, since you bake them by the sheetful instead of flipping one or two at a time at the stove.
Green Pancakes. The mint and spinach combo makes for vibrant, fresh pancakes; try it with the strawberry jam and goat cheese. (We were skeptical too, but it’s really, really good.)
Coconut Lime Pancakes. Containing a whole three cups of dried, unsweetened coconut — go sweet and serve with syrup and mango, or go savory and top with salsa and sausage.
Hummus Pancakes With Tahini Mayo. The pancakes whip up quickly and the tahini mayo is on point.
Chickpea Omelet. Is a hot dog a sandwich? Is this an omelet or a pancake? Doesn’t matter: It’s a super easy, tasty way to use up some chickpea flour.