My dad learned how to make egg pancakes from his mother. On a recent visit, he taught me how to make them. When I was a kid my dad would make them most week ends, and we'd take turns eating them since they are best hot out of the pan! We would most commonly eat them sprinkled with a little brown sugar, and rolled up. Sometimes we'd have them with jam and sour cream or cottage cheese. They are similar to a crêpe or a blintz. The batter works best if you make it the night before. Whole milk is best, but you can make it with 2% or even skim if need be. The recipe is per egg you use, and I generally make one egg per person, plus an extra for good measure. 3 eggs worth makes 7 6-inch pancakes.

Sconegirl and I have been trying to recreate scallion pancakes at home. Every time we eat at a Chinese restaurant, we always order them. We were pretty happy with the way these turned out. Adapted from my recipe for Nonna's Piadina and most of the techniques of scallion pancake-rolling on the internet.

"My theory is that the original maker of this recipe was supposed to beat the egg white but either forgot or decided to skip the step. And, to be honest, laziness was the reason I thought I would try it, too," Dana Velden, who's been making this recipe for over 15 years, told me. "I was more than willing to not beat egg whites at 7am." For extra fluffy pancakes, buy thick, local whole-milk buttermilk when you see it. You often won't have a choice, but when you do, take it. Whichever kind of buttermilk you use, thick or thin, stirring in the egg white (not beating it) at the end gives a noticeable puff and bounce to the cakes. Recipe adapted slightly from Dana Velden via The Kitchn| New Window. —

I've been wanting to make cornmeal pancakes with chorizo for ages. They just sound like they would be so good with maple syrup and peaches, or maybe with avocado and salsa. Well, I finally made them, and they are great eaten either sweet or savory. Rich with sour cream and punchy with chorizo, they're some of the best pancakes I've ever had. Hooray! (They also make great breakfast-for-dinner.)

A fluffy, delicious, and reliable vegan pancake that's infused with everybody's favorite autumn vegetable.

These are adapted from the Smitten Kitchen Cookbook by Deb Perelman. They're rich, fluffy pancakes, and the peach slice perched atop each cake caramelizes a bit and softens sweetly as it cooks. Do be sure to put the pancakes in the oven as you finish them, otherwise they might not cook through.

From Melissa Coleman's The Minimalist Kitchen cookbook: "I make these pancakes for my husband. He’s team fluffy, and I’m team wheat. But wheat pancakes have a reputation for being dense and bitter. When I set out to write this book, I took an informal survey on the use of wheat flour in the kitchen. About half swore it off vehemently and the other half proclaimed their deep love for wheat pastry flour. After picking up a bag of it, I switched out all my regular wheat flour for wheat pastry flour. It makes a shocking difference. It’s light without a trace of bitter. I’ve used it throughout the book. Even in the puff pastry! I hope you’ll give it a chance and pick up a bag, too. If not, it’s an equal exchange for all-purpose flour. P.S. Don’t skip the orange zest if you can help it.

These are pancakes for people who don't like pancakes (i.e., me). The cottage cheese not only transforms the texture of the cakes, making them light, fluffy, and soufflé-like, but enhances their taste, as well. Think: strawberry cheesecake for breakfast (though certainly not as heavy as that). I like to eat these with maple-macerated strawberries, which create a gorgeous pink syrup of their own as they sit. But you could just as well serve them with bacon and eggs, as I often like to do (in that case, just halve the batter amounts you see here so you end up with two cakes instead of four). This cottage cheese pancake recipe is very simple and forgiving, requiring of you just some low-lift stirring and pouring and noshing. Which is just as well—mornings are hard enough already.

Even without the toppings, this coconut milk pancake base is becoming my new go-to; it's creamy, fluffy, subtly tropical, and the leftover coconut milk in the can can be saved from breakfast until piña colada-o'clock.