This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois
“I substituted reduced-fat ingredients and reworked this recipe to fit my diet…and my tastes!” Served with melon or grapes on the side, it's ideal for overnight guests.
Cecile Brown - Chillicothe, Texas
Smooth and creamy, this pretty and refreshing breakfast treat from Don Prokidansky of New Port Richey, Florida is high in protein and virtually fat-free. Best of all, he says, it's “very good” and goes together in minutes.
Perfect for weekend mornings, these gingery pancakes are served with a sweet slaw. Silvana suggests using decaf coffee for kids and swapping pears for apples to change things up. —Silvana Nardone, New York, New York
“Add extra nutrition to fiber-rich oatmeal by adding chopped apple with the peel and chopped almonds. My two boys demand seconds!” At 1-1/2 cups per serving, it's hearty and filling; and at zero cholesterol, what's not to love? Danielle Pepa - Elgin, Illinois