Pancakes are one of the easiest, and cheapest, entree recipes on earth. As long as you can measure and stir and can use a spatula, you can make fluffy, delicious pancakes for four people for about a dollar.
Of course, when you add blueberries, or bananas, or cornmeal, the cost will go up, but it's still one of the most inexpensive meals around.
Now, to make them perfect, you have to measure carefully. And follow my Tips for Perfect Pancakes. My husband makes the best pancakes because he doesn't know how to cook! Because he's unsure in the kitchen, he works slowly and measures very carefully, and follows the recipe exactly. His pancakes are fluffy, light, and tender every time.
So enjoy these delicious and easy recipes for pancakes and make breakfast or dinner easy on your wallet too!
- Buttermilk Pancakes
Fluffy buttermilk pancakes are one of the treats of life. I myself like to spread them with a little butter, then top with powdered sugar so it melts into the pancake to form a thin frosting. Yum.
- Fluffy Pancakes
These pancakes are a tiny bit more complicated because you separate the egg and beat the whites until fluffy. But they're so light they almost float off the plate!
- Blueberry Pancakes
Blueberries and pancakes were made for each other. This delicious recipe is perfect with some blueberry syrup or maple syrup drizzled over each hot pancake.
- Cornmeal Pancakes
Some cornmeal (white, blue, or yellow - your choice!) adds great crunch and sweet flavor to these light and tender pancakes.
- Classic Pancakes
A little bit of light cream added to the batter creates such tender pancakes you won't believe it! I love this recipe.
- Oven Pancake
This big pancake will serve 4 to 6 people and you don't have to stand over a griddle! It bakes and puffs in the oven to golden, crunchy perfection.
- Norwegian Pancakes
This heirloom recipe is more like a crepe than a pancake. Top it with fruit, roll up, and drizzle with syrup for the perfect breakfast or dinner.
- Swedish Pancakes
This recipe features delicious pancakes that are light-as-air, thinner and more delicate than their American counterparts
To cook the pancakes, you can use a skillet on the stovetop, a griddle, or an electric griddle. I prefer a stand-alone electric griddle because you can control the heat more precisely. I heat the griddle to 350 degrees F. Many recipes say to use 375 degrees F, but I think that's just a bit too hot to fully cook the pancakes inside.
You can add almost any fruit or topping to the pancakes while they are cooking. Cook on the first side, then when the pancakes start to rise, sprinkle each with a tablespoon of two of fresh or frozen fruit, granola, chocolate chips, chopped dried fruit, chopped nuts, or coconut. Then flip the pancakes when the bubbles start to break and cook on second side just until lightly browned.
If you have leftover batter, make some pancakes and freeze them. Let them cool, then freeze with waxed paper or parchment paper separating the cakes. To thaw and heat, microwave each pancake for 20-30 seconds until hot, then serve. You can microwave up to three at a time, just multiply the microwaving time by the number of pancakes you're heating. They're almost as good as freshly made pancakes!