This is an adaptation of a Mark Bittman recipe that appeared in the Minimalist column a few years back and quickly became a favorite of mine. This recipe, which could not be easier to make or more versatile, turns out terrific crispy pancakes that make great appetizers (or a main dish, if you're cooking for a few people). For the veggie filling, I've listed one of my favorite combinations here, but you can substitute literally anything you can grate or dice up, so feel free to experiment! You can also experiment with dipping sauces- I'm partial to a mix of sriracha, soy sauce, and ketchup, but anything with sesame oil is also terrific.

Well, I bought home a box of whole-grain matzo meal by mistake and rather than return it I decided to try to make my favorite pancake, a Passover specialty called a chremsel, with it. As the box says it is an excellent source of fiber. It works and there are infinite possibilities in terms of condiments to serve with the pancakes. I can even see it as a side dish to a meat dish.

Scallion pancakes (called cong you bing in Mandarin but pronounced like "chung yo beeng") are pretty much readily available at every Chinese take-out restaurant and in the frozen food aisle at Asian supermarkets.

This delicious treat is part fritter, part doughnut, packed with apple chunks, and covered in a sweet glaze. The technique for these doughnuts I’ve seen on a TV show Cook’s Country. Their recipe is called Apple Fritters and is made with apple cider. I wanted an yeasty batter without using yeast and decided to use beer, which already has yeast. I also substitute cardamom for nutmeg and added vanilla extract to the batter and glaze. The result was exactly what I hoped for--- a prominent apple flavor, chunks of apple, a soft interior, a crispy exterior and the perfect glaze.

Sometimes I find myself short on maple syrup, but my family is requesting pancakes for breakfast (or sometimes lunch... toddlers). Honey is always abundant in my pantry. This pancake recipe is an easy, delicious alternative for those days when the maple syrup has run dry.

These crisp and flavorful pancakes are inspired by both pakoras (Indian fritters) and latkes. You can think of them as the love child of these two delectable creations. I wanted the crispness so I added in some cornmeal, and added in carrots, tomatoes and onions along with the zucchini. I use some of the liquid from the zucchini as moisture, which results in a flavorful and hearty pancake.

Whole soaked buckwheat is the secret to these fluffy pancakes! I find that the whole grains work better than buckwheat flour, and soaking them overnight makes them more digestible too! This the base pancake recipe is a take on Chris Kresser's, which can be found here:

My Grandmother's apple pancakes are so delicious that you just have to make a whole bunch to share them with your family and friends. Add a glass of sparkling wine and some colorful sides (such as blackberries and gin or brie, thyme and walnut-honey or ...) and you have created the perfect Fall Buffet.

I love me a hot scallion pancake! This version is a little softer than the classic Chinese version, and the sweet rice flour helps give the pancakes a little chewiness. Err on the side of overcooking them; undercooking them will result in gloppy unpleasantness. These would be great as an appetizer or hors d'oeuvre; just make them small, let them cool, then top with a bit of ahi poke (think: blinis with caviar). It's a party on a pancake!

Oven-baked pancakes, or Dutch babies, are the perfect choice for a delicious meal. Their light, fluffy texture, combined with the ease of preparation, makes it my go-to for lazy mornings or special brunches.

A rich popover pancake served with melted butter, powder sugar, lemon wedges or fresh fruit. A dish that's well known in Seattle, Washington.

A family favorite for over a decade. I hope this recipe will make another family happy also!

Spruce up your Dutch baby by adding blueberries - this easy puffed pancake is quick and easy to make and will surely delight your family.

German pancakes are a childhood favorite of mine. Golden pan-style egg dish, with lots of big bubbles while baking. We eat these every Sunday morning. Serve with maple syrup.

If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

I came up with these banana pancakes without milk or wheat when a flourless banana pancake recipe I tried was mushy and difficult to flip. I adjusted the recipe and these came out puffy and light like traditional pancakes, though they contain no wheat flour, added sugar, or milk. Kids love the subtle banana flavor, too. Serve with butter and syrup of choice.

Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!

Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet.

Delicious!

Fluffy American pancakes, but gluten-free! You would never guess these puffed up, tender little pancakes don’t contain gluten.