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Pancakes for Shrove Tuesday

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To many it’s Mardi Gras, but to others it’s Shrove Tuesday, the time to feast on pancakes. And while we love ourselves some savory pancakes for dinner, these recipes are some of our favorites for classic, sweet pancakes, enhanced with fruit, nuts, and yes even chocolate.

  • Recipe

    Classic Buttermilk Pancakes

    You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled. See our Test Kitchen tip for what to do with leftover buttermilk, and our Quick, Easy Breakfast Ideas slideshow for more recipes like these pancakes.

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  • Recipe

    Spiced Banana Pancakes

    There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

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  • Recipe

    Wild Blueberry and Ricotta Pancakes

    Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious. These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

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  • Recipe

    Cornmeal Flapjacks with Bourbon-Bacon Maple Syrup

    These pancakes get their heartiness from cornmeal and wheat germ and feature a syrup loaded with favorites like bourbon, bacon, and maple. If you don’t get 3 Tbs. of bacon fat from cooking the bacon, you can make up the difference with melted unsalted butter. An easy, no-mess trick for measuring the yogurt in this recipe is to pour the 1 cup milk into a 2-cup glass measure; then add enough yogurt to make the milk rise to the 2-cup line.

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  • Recipe

    Lemon Chia-Seed Pancakes

    A fun twist on the beloved pairing of lemon and poppy seed, these chia-flecked pancakes go well with a berry sauce or fresh berries and whipped cream, instead of traditional maple syrup. If you prefer thicker pancakes, reduce the water by 2 tablespoons.

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  • Recipe

    Cottage Cheese Pancakes with Crème Fraîche & Strawberries

    Sue tossed many a pancake during her eleven happy years as a breakfast cook at Bette’s Oceanview Diner. This is one of her favorite pancake recipes. You’d expect the cheese to make the pancakes heavy, but the opposite is true. During cooking, the cheese and egg whites work together to make these light. You can use cottage cheese or ricotta.

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  • Recipe

    Almond Poppy Seed Pancakes

    I love the flavor of almonds in cakes, cookies, and muffins, and it also translates deliciously to pancakes. With almond paste, almond extract, and sliced toasted almonds, these pancakes are very rich in flavor, and the poppy seeds add even more nuttiness and crunch. While they almost border on dessert, they aren’t sweet, so don’t leave off the maple syrup; it completes the dish and makes these a perfect breakfast treat.

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  • Recipe

    Cornmeal Blueberry Pancakes with Spiced Maple Butter

    While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

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  • Recipe

    Whole-Wheat Pancakes with Strawberry Sauce

    These pancakes are a weekend favorite at my house. I use half whole-wheat flour, for all the antioxidants and fiber it contains, and half all-purpose to ensure they are extra light and fluffy. The brilliant red strawberry sauce cradles them in a perfect juicy balance of tangy and sweet. These are also fun to cut into heart shapes with a cookie cutter for Valentine’s Day.

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  • Recipe

    Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

    This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

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  • Recipe

    Gluten-Free Buttermilk Pancakes

    Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal. The results are incredibly tender, moist, fluffy, and flavorful. You might make these pancakes for a guest who eats gluten-free, but once you taste them, you’ll surely make them again just because they’re delicious.

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