32 Recipes That Make the Most of Your Griddle

From the Recipe Creator: I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts

From the Recipe Creator: Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

From the Recipe Creator: We love the sweet, smoky flavor of these morning sandwiches. I use store-bought frozen waffles to save time, but have at it if you want to put your waffle maker to good use. —Kelly Reynolds, Urbana, Illinois

From the Recipe Creator: In our house, we sprinkle these whole wheat pancakes with a little confectioners' sugar because the banana is so sweet that you don't need syrup. —Patricia Swart, Galloway, New Jersey

From the Recipe Creator: Who doesn’t love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. —Josh Rink, Taste Recipes Food Stylist

From the Recipe Creator: These simple pancakes taste so great, you don't even need syrup! Liven them up by adding cranberries, orange juice and vanilla chips to classic pancake batter. —Aris Gonzalez, Deltona, Florida

From the Recipe Creator: Kids like to help stuff the sausage and cheese into the bread, so this is a good holiday treat. I serve it year-round for breakfast when we have guests or on special family occasions.

From the Recipe Creator: Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana

From the Recipe Creator: This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

From the Recipe Creator: These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio

From the Recipe Creator: This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. —Sharon Rawlings, Tampa, Florida

From the Recipe Creator: When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. —Andrea Dibble, Solon, Iowa

From the Recipe Creator: These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

From the Recipe Creator: Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink, Taste Recipes Food Stylist

From the Recipe Creator: I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. —Danielle Loring, Lewiston, Maine

From the Recipe Creator: My kids love to help make these towers. They measure, mix, whisk and build stacks. It's a family custom and a perfect summer breakfast or dessert. —Josie Shapiro, San Francisco, California

From the Recipe Creator: These potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

From the Recipe Creator: I’ve always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking teaches children the importance of following directions and being organized. This recipe is easy to make, and kids really like it. —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: Mozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. —Michael Cohen, Los Angeles, California

From the Recipe Creator: This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste Recipes Test Kitchen

From the Recipe Creator: I give grilled cheese a special treatment by using slices of mozzarella cheese and adding delicious extras like pepperoni and fresh tomatoes. Dipped in warm pizza sauce, this will be a fast favorite! —Mary Monaco, Columbus, Ohio

From the Recipe Creator: These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia

From the Recipe Creator: Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink, Taste Recipes Food Stylist

From the Recipe Creator: Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts

From the Recipe Creator: More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! The pancakes, sauce and cream cheese filling all feature fresh ripe berries. —Shirley Warren, Thiensville, Wisconsin

From the Recipe Creator: This light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.

From the Recipe Creator: These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California

From the Recipe Creator: If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico

From the Recipe Creator: When my husband and I needed a quick meal, I fixed this recipe using leftover ingredients. Unlike traditional Mexican quesadillas, it calls for Italian meats, cheeses and seasoning. Serve it with a green salad for a simple dinner for two. —Barbara Rupert, Edgefield, South Carolina

From the Recipe Creator: More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! —June Dickenson Philippi, West Virginia