Sarra Ina Garten pancake recipes go far beyond a basic breakfast stack, covering everything from fluffy buttermilk flapjacks to crispy potato pancakes topped with caviar. Whether you are craving something sweet with fruit and ricotta or a savory side made with fresh corn or zucchini, these ten recipes deliver.
1. Buttermilk Pancakes
Fluffy and tangy, these classic pancakes get their lift from buttermilk paired with baking powder and baking soda. Melted butter and a splash of vanilla keep them rich and fragrant, and they come together in just 25 minutes. Drizzle them with maple syrup for the simplest Saturday morning breakfast.
2. Banana Sour Cream Pancakes
Sour cream and lemon zest in the batter create a tangy, tender base that pairs beautifully with diced ripe bananas folded into each pancake. The edges brown in butter and turn golden in just a couple of minutes per side. Ready in about 20 minutes, they are a sweet and fruity take on a weekend classic.
Get the Recipe at Food Network
3. Tri-Berry Oven Pancakes
Baked in individual gratin dishes instead of flipped on a griddle, these puffy, golden pancakes come out of the oven with crispy edges and a soft center. Orange zest brightens the batter, and a mix of strawberries, blueberries, and raspberries gets spooned on top right before serving. A dusting of confectioners’ sugar finishes them off.
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4. Lemon Ricotta Pancakes With Figs
Creamy ricotta cheese makes these pancakes incredibly tender, while fresh lemon zest adds a bright, citrusy kick. Ripe figs are pressed into the batter as each pancake cooks in clarified butter. Served hot with a drizzle of maple syrup, they feel special enough for company.
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5. Fresh Corn Pancakes
Sweet corn kernels folded into a savory batter and fried in clarified butter until golden and crisp on the outside. Each bite bursts with fresh corn flavor, and a sprinkle of minced chives keeps them bright. These work as a summer side dish or a light starter.
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6. Zucchini Pancakes
Grated zucchini squeezed dry and mixed with eggs and flour turns into thin, crispy pancakes when pan-fried in butter and oil. Browning them over medium-low heat gives a rich, golden crust with a tender center. They make a great savory side and hold well in a warm oven for up to 30 minutes.
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7. Perfect Potato Pancakes
A clever mix of mashed Yukon Gold and grated Idaho potatoes gives these pancakes a creamy inside with a crispy, golden exterior. Panko breadcrumbs, onion, and chives add flavor and crunch, and they fry up beautifully in butter and olive oil. Serve them hot with sour cream.
Get the Recipe at Barefoot Contessa
8. Potato Pancakes With Caviar
Crispy on the outside and soft within, these elegant potato pancakes are fried in clarified butter until deeply golden. A dollop of creme fraiche and a spoonful of caviar turn them into a showstopping appetizer. They cook in about two minutes per side and taste best served immediately.
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9. Potato Latkes
Shredded potatoes pressed thin and fried in clarified butter create these traditional latkes with a shattering, golden crust. The recipe is simple, calling for just potatoes, onion, and eggs, and each pancake cooks in about four minutes. Serve them straight from the skillet while they are still hot and crisp.
Get the Recipe at Food Network
10. Potato Pancakes With Fried Eggs
Warm potato pancakes topped with a fried egg make a rustic, savory breakfast that feels satisfying and simple. The pancakes are cooked in clarified butter until golden brown, then stacked with a runny-yolked egg on top. A crack of black pepper and a sprinkle of salt are all you need.
