As we “eat-from-the-pantry” this month, I anticipate some creative cooking and menu planning. However, one regular feature on our menu that also makes good use of pantry staples is one that my kids will gladly embrace: Pancakes! My husband is usually the pancake chef around here, creating all sorts of cool designs.
Whether you serve pancakes for breakfast, lunch or dinner, they are sure to be a hit with everyone in the family. Here are some tips to make your next pancake breakfast (or dinner) a success.
Start with a great recipe.
If you don’t have a favorite, try our favorite pancake recipe.
Give it a boost.
To boost the batter’s nutritional content, consider using any of these ingredients as substitutions:
- Replace an equal amount of flour with 1/4 to 1 cup whole wheat flour, 1/4 cup quick oats, 1/4 cup cornmeal, 2 Tablespoons flax seed meal.
- Replace some of the milk with buttermilk or plain yogurt.
- The consistency of the batter will very depending on your substitutions, so make adjustments accordingly. If too thin, add a little more flour. If too thick, add more milk. With some experimenting, you’ll find the perfect combination for your family.
Use a large electric griddle to speed up your cooking time.
A good one can be purchased new for about $20 or found in a thrift store for less. Since pancake baking is definitely an assembly-line activity, the more you can make at one time, the better. Otherwise, the line of kids at your side will never end. Trust me.
Vary the toppings.
- Warm 1 cup fruit jam or jelly until it thins to a syrup consistency.
- Make your own maple-flavored pancake topping by combining 1 cup sugar, 1/2 cup boiling water and 1/4 teaspoon maple extract. Bring to a boil and serve.
- Sprinkle with powdered sugar, brown sugar, or colored sprinkles.
- Top with whipped cream and sliced fruit, such as bananas, strawberries, or peaches.
- Sprinkle pancake batter with blueberries or chocolate chips just prior to flipping.
Make pancakes ahead of time.
Serve them with some protein.
Let the kids help.
Pancakes made from scratch definitely work for me!
Got a pancake trick? I’d love to hear it!
Elaine
We often use applesauce as a topping, as well.
Rachel @ Life in #3
I really agree that the key to a successful pancake meal is the right recipe. I’ve tried quite a few different homemade versions, but none have come close to the expensive boxed version I like. I’ll be trying out your recipe and see how they come out. Your pancakes in the pics are too fluffy to resist!
Barb
We love having breakfast for dinner. We call it “breakner”!! There are days where we just feel like having pancakes. I will have to try putting flax seed in them, I never would of thought. Can you tell if they are in there? Blessings!
Jessica Fisher
I only use flax seed meal so that you don’t know that they’re there.
Cas
Pancakes are a huge craving for me this pregnancy…and crispy bacon….I havent mastered them yet….but yours look picture perfect. Guess what I am craving now….lol.
Tina
I am so excited about trying to make some pancakes ahead of time and freezing them. My kids love pancakes, especially chocolate chip pancakes. I have a couple questions for you:
1. I have dehydrated banana chips (leftover from Christmas), can or should I rehydrate them before putting them in the pancakes? I know fresh is way better, but I’m trying to use them.
2. Do chocolate chip pancakes freeze as well as regular pancakes?
Thanks for your help.
Tina
Jessica Fisher
Tina, I don’t usually freeze pancakes, only leftovers. And there are rarely leftovers. 😉
nanajan
I have been making oatmeal pancakes for years and years! soak 1 cup of oatmeal in 2 cups of milk and add eggs and flour etc as you would usually do. We top them off with yogurt and a bit of maple syrup. The combination of Oats and Milk creates a protein enriched pancake. Read the Classic book Diet for a Small Planet for more info on protein combinations. love your website!
Jessica Fisher
Nanajan, thanks for the tip and the compliment. 😉