Simple & Delicious Pancake Recipes

These easy-to-make pancakes are flavored with pureed peaches. The Chai tea syrup adds a scrumptious twist.

Look for the different grains in the baking or cereal sections of your supermarket or at a health-food store.

Modeled after the thin Swedish pancake and French crepe, there's nothing dainty about this American cousin. Keep your stack warm in a loosely covered ovenproof dish in a 300-degree oven.

Make the flavored butter and cherry sauce ahead to reduce last-minute fuss.

Buckwheat, used in these Blueberry Buckwheat Pancakes, contains a phytochemical that might have a beneficial effect on blood glucose levels.

These pancakes made with brown sugar and rolled oats taste like a big soft oatmeal cookie. They're delicious topped with either the fresh strawberry sauce or warmed maple syrup.

Whole rings of succulent peaches are baked right into these sweet pancakes. Serve with warm maple syrup for a nearly complete breakfast in minutes.

These tropical flapjacks are delicious with cool, creamy vanilla yogurt on top in place of maple syrup.

Show off why cranberry and orange is a classic pair. Make these pancakes and enjoy a feast for the eyes and mouth.

Nuts, apricot nectar, and whole-grain goodness -- that's what goes into this sunrise pancake feast. Add some crispy bacon and you're in business for a hearty breakfast or brunch.

Get a taste of the tropics with these banana, pineapple, and coconut pancakes that are topped with additional coconut, cream cheese, and sliced papaya.

Buckwheat flour can be found in health-food stores. It's worth searching for -- this grain gives pancakes a unique nutty flavor.

Cornmeal gives pancakes a subtle crunch and sweetness that works beautifully with citrus syrup.

Spread grape jelly between two of these fluffy pancakes for a satisfying peanut butter and jelly breakfast sandwich.

With a supportive captain, 9- to 10-year-olds can make the batter entirely by themselves. Leave heating the griddle to older kids.

The blue of the cornmeal complements the blueberries, but yellow cornmeal works just as well.

This antioxidant-loaded dish is perfect brunch fare. The pumpkin in the pancakes provides carotenoids and phenolic compounds; the orange juice in the syrup adds vitamin C.

Serve these golden griddle cakes with honey, reduced-calorie syrup, or fresh fruit.

Top these tender blueberry-ricotta pancakes with blueberry syrup, if desired.

The cakelike texture of these pancakes begs for a sprinkling of miniature marshmallows and a drizzle of hot fudge sauce. They're sure to be a hit with the chocolate lovers in your family.

Corn, green onions, and sweet pepper are stirred into these buttermilk pancakes for a savory twist.

For breakfast or brunch, serve these molasses and spice pancakes with poached apple slices and crisp bacon strips.