Nothing says breakfast quite like a stack of fluffy, moist pancakes. Delicious homemade pancakes are a cinch to throw together and serve as a great base for fruit, honey, and of course, maple syrup. Don't miss Gaby Dalkin's FLUFFY PANCAKES video for a great user-friendly vanilla-based recipe. However, if you're looking to get creative with your morning treat, check out the below exotic pancake recipes and mixes that call for everything from lentils to bacon to sweet potatoes. 

CHEESE AND LENTIL PANCAKE by Gino D’Acampo: In the United States, pancakes are a breakfast item sweetened with fruit, syrup, whipped cream, and sometimes chocolate. This pancake recipe (more like a crepe) offers up a savory alternative to the American style, the salt of the cheese and the smooth texture of the lentils create a delicious lunch or dinner. 

PEANUT BUTTER PANCAKES by Yell at The Post Punk Kitchen: Prepared with baking soda and soy milk instead of milk and eggs, this vegan pancake is full of nutty protein to get you started on your day. Add a few slices of banana to sweeten it and you have a wonderful mix of rich savory peanut butter and sweet fruit to get your morning going! Note: tThe recipe calls for oats to be blended until a flour is formed, but oat flour can also be purchased at your local grocery store. 

MO’S BACON CHOCOLATE CHIP PANCAKE MIX by Vosges Haute Chocolate: This luxurious mix (that’s right, a mix!) brings together light, fluffy buttermilk pancakes, Vosges’ “deep milk chocolate”, sea salt, and smoky applewood bacon for the perfect combination of savory and sweet in your pancakes. At $12, it’s hard to resist the opportunity to indulge in this exotic flavor combination. 

SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER from Epicurious: These pancakes are reminiscent of fall and Thanksgiving as sweet potatoes provide a sweet and light flavor and the honey-cinnamon dressing brings the meal another layer of the tastes of fall. 

BRIDGE CREEK HEAVENLY HOTS from The Breakfast Book by Marion Cunningham, recipe adapted by Ed Levine at Serious Eats: Delightfully light and tasty, it’s easy to find yourself eating dozens of these silver dollar pancakes created with cake flour and sour cream. The fine nature of the flour creates a nearly weightless pancake, so you’ll hardly notice them disappearing from your plate a few at a time! The recipe provided produces 50 to 60 tiny pancakes and warns the cook to “try not to eat them all.” 

BLUEBERRY PANCAKES from Saveur: Blueberry pancakes are a classic in my book and this recipe from Saveur gives the old stand-by a fresh taste while they are in season this summer. What makes Saveur’s pancakes different is the use of seltzer water to lighten the batter and including yogurt to make them smooth and tangy! 

BUCKWHEAT CREPES by David Lebovitz: And of course, there are crepes, those delightfully thin French pancakes that hold anything from chicken, asparagus, and a cream sauce to Nutella, vanilla ice cream, strawberries and whipped cream (my personal favorites). Mr. Lebovitz’s recipe includes buckwheat flour which gives the crepes a slightly earthy flavor. He also offers suggestions to send the crepes from sweet treat to savory delight, depending on the filling of your choice. 

ORANGE CHOCOLATE CHIP PANCAKES from Gourmet: A childhood favorite just got updated with a touch of citrus with Gourmet’s luxurious pancakes flavored with orange zest and mini semisweet chocolate chips. The bitterness of the chocolate combines with the sweetness of the orange to create a wonderful flavor contrast inside these delicately fluffy pancakes. 

While these pancakes may sound fancy, it never hurts to add a bit of flair to your breakfast, or in some cases, afternoon or night. Enjoy! -Lisa Play