Big, fat, fluffy pancakes in a pile. Slather with butter and drizzle with maple syrup. Simple, classic.
Despite the zucchini, Izy Hossack’s recipe makes great sweet pancakes – or you can leave the sugar out and serve them up with eggs.
David and Luise from the Green Kitchen work their magic with this delicious gluten-free take on pancakes.
My pancake preference has always been for lovely thin crêpes. Louise Fulton-Keats' recipe, which uses eggs, wholemeal flour and no sugar makes for a healthy breakfast treat.
This is pure comfort food; spirals of pancakes are filled with ham, sausage meat, smoked cheese and ricotta, then cut in half and baked until piping hot.
Margaret Fulton uses ricotta in her batter for incredibly light and fluffy pancakes.
For the prettiest breakfast around, top your stack with a berry compote. Just simmer the fruit with a little sugar for a few minutes and you have yourself a truly divine pancake topping.
Duck and pancakes are a classic Chinese partnership. Adrian Richardson’s recipe gives it a French twist.
Why mess around with putting berries on top of your pancakes when you could just put them straight in the batter?
If you want perfect crêpes, a Parisian pastry chef is surely the person to see about them. Fanny Zanotti’s recipe harks back to the childhood pleasures of lemon and sugar, with the added sophistication of the burnt butter.
A lovely savoury pancake from Alain Ducasse – these make a great lunch served with a light salad.
For more delicious ways to start your day, check out our top 10 sweet and savoury breakfasts.