Tons and tons of panckes in 1 quick post!

1. Basic Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

2. Blueberry Pancakes Make Basic Pancakes (No. 1); sprinkle with blueberries before flipping.

3. Chocolate-Chip Pancakes Make Basic Pancakes (No. 1); sprinkle with chocolate chips
before flipping.

4. Whole-Wheat Pancakes Make Basic Pancakes (No. 1) with 3/4 cup each all-purpose and whole-wheat flour. Top with chopped almonds and berries.

5. Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup yellow cornmeal with the flour. Top with honey.

6. Blue Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup blue cornmeal with the flour. Top with dried apricots warmed in honey.

7. Oat Pancakes Make Basic Pancakes (No. 1) with just 3/4 cup flour; add 1/2 cup ground oats and 1/4 cup wheat germ with the flour.

8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey.

9. Blini Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13) with 3/4 cup each all-purpose and buckwheat flour; omit the butter. Cook by tablespoonfuls. Serve with sour cream, smoked salmon and chives.

10. Berry-Topped Pancakes Toss 3 cups mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice; let sit while you make Basic Pancakes (No. 1). Top the pancakes with the berries and their juices.

11. Cocoa-Banana Pancakes Make Basic Pancakes (No. 1) with just 1 cup plus 3 tablespoons flour; add 1/3 cup cocoa powder with the flour and use 2/3 cup sugar. Add 2 mashed bananas and 1/2 cup mini chocolate chips to the batter.

12. Bacon-Apple Pancakes Make Basic Pancakes (No. 1); add 1/4 cup crumbled bacon and 1/2 grated apple to the batter.

13. Buttermilk Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cups buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

14. Cherry-Topped Pancakes Cook 2 cups pitted cherries, 1/2 cup sugar and 1 tablespoon water over low heat until syrupy. Make Buttermilk Pancakes (No. 13); top with the cherry syrup.

15. Rum-Raisin Sundaes Make Buttermilk Pancakes (No. 13); add 1/4 cup plumped raisins to the batter. Heat 1/4 cup syrup with 1 tablespoon rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum syrup.

16. Peach Corn Cakes Make Buttermilk Pancakes (No. 13) with just .3/4 cup flour; add 3/4 cup yellow cornmeal with the flour. Omit the butter. Add 1 cup chopped peaches to the batter. Top with peaches warmed in syrup.

17. Rhubarb Pancakes Simmer 1 cup chopped rhubarb with 1/2 cup sugar until soft. Cool, then drain; reserve the syrup. Make Buttermilk Pancakes (No. 13); add half of the rhubarb to the batter. Top with strawberries and the remaining rhubarb and syrup.

18. Yogurt Pancakes Make Buttermilk Pancakes (No. 13) with 1 1/4 cups plain yogurt instead of buttermilk.

19. Banana-Spice Cakes Make Buttermilk Pancakes (No. 13) with 3/4 cup sour cream plus 3/4 cup milk instead of buttermilk; add a dash of cinnamon to the batter. Add sliced bananas before flipping. Top with sour cream and brown sugar.

20. Bourbon-Bacon Pancakes Make Buttermilk Pancakes (No. 13) with 1 1/4 cups all-purpose flour and 1/4 cup rye flour. Add 1 tablespoon bourbon to the batter. Heat 1/2 cup syrup, 1 tablespoon bourbon and some crumbled bacon for topping.

21. Red Velvet Pancakes Make Buttermilk Pancakes (No. 13) with just 1 cup flour; add 1/2 cup cocoa powder with the flour. Use 1/2 cup confectioners' sugar instead of granulated and omit the butter. Tint the batter with red food coloring. Top with sweetened mascarpone or whipped cream cheese.

22. Dutch Baby Mix 4 eggs, 1 cup milk, 2/3 cup flour, 1/2 stick melted butter, 3 tablespoons sugar and a little vanilla in a blender. Melt some butter in a cast-iron skillet. Add 1 sliced pear, then the batter; bake at 375 degrees F, 35 minutes. Dust with confectioners' sugar.

23. Pumpkin Pancakes Make Buttermilk Pancakes (No. 13) with just 1 cup buttermilk. Add 1/2 cup pumpkin puree and 1/4 cup mini chocolate chips to the batter.

24. Sour Silver Dollars Make Buttermilk Pancakes (No. 13) without baking powder. Use 3/4 cup sour cream plus 1/4 cup milk instead of buttermilk and butter. Cook by tablespoonfuls.

25. Lemon Stacks Make Buttermilk Pancakes (No. 13) with 3/4 cup sour cream plus
2/3 cup milk instead of buttermilk and butter. Add the zest and juice of 1 lemon to the batter. Cook by 2 tablespoonfuls; layer with lemon curd and top with whipped cream.

26. Pancakes with Apricots Simmer 1 cup chopped dried apricots, 1 tablespoon apricot jam, 1/2 cup water and 1 teaspoon honey until the apricots are plump. Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13); top with the apricots.

27. Tropical Pancakes Simmer 3/4 cup agave nectar, 1 vanilla bean (split and seeds scraped), 1 strip orange zest and 1/4 cup orange juice until syrupy, then stir in 1 cup diced mango and pineapple. Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13); top with the fruit syrup.

28. Crepes Mix 3 eggs, 1 3/4 cups milk, 1 cup flour, 5 tablespoons melted butter and a pinch of salt in a blender. Pour a thin film of batter into a small hot buttered nonstick pan; cook until set, then flip and cook 30 more seconds.

29. Crepes Suzette Make Crepes (No. 28). Melt 1 stick butter in a medium skillet. Stir in 6 tablespoons orange liqueur and tilt to ignite. When the flame dies, add the crepes, 1 tablespoon sugar and 1 strip each orange and lemon peel. Warm through.

30. Swedish Pancakes Mix 3 eggs, 2 cups milk, 1 1/2 cups flour, 6 tablespoons melted butter, 1 tablespoon sugar and a pinch of salt in a blender. Cook as directed for Crepes (No. 28). Serve with berries or jam.

31. Shortcut Muesli Pancakes Prepare a boxed pancake mix, substituting 1/2 cup finely ground muesli for 1/2 cup of the mix. Add 2 extra tablespoons milk or water. Cook as directed. Top with yogurt.

32. Blintzes Make Crepes (No. 28). Mix 1 1/2 pounds farmer cheese, 2 eggs, 3 tablespoons confectioners' sugar, and some lemon zest and cinnamon. Spoon onto the crepes and fold each into a packet. Cook in a hot buttered skillet until crisp; top with jam.

33. Shortcut Apple Pancakes Prepare a boxed pancake mix. Add 1/4 cup applesauce and 1/4 teaspoon cinnamon to the batter; cook as directed.

34. Shortcut Lemon-Poppy Seed Pancakes Prepare a boxed pancake mix. Add 2 tablespoons sugar and 2 teaspoons each grated lemon zest, lemon juice and poppy seeds to the batter; cook as directed. Top with lemon marmalade.

35. Shortcut Cranberry Pancakes Prepare a boxed pancake mix. Add 1/4 cup sugar, 1 teaspoon grated orange zest and 1/2 cup chopped fresh cranberries to the batter; cook as directed. Cook 3/4 cup cranberries in 1 cup syrup. Spoon over the pancakes.