Pancakes Recipe

Every now and then, pancakes just sound like a great breakfast. Or maybe even a great idea for breakfast for dinner! We aren’t really creative with breakfast here, so I like to change it up once a week or so if I can. And only on the weekends when we usually aren’t as busy. This week, it was pancakes. Tyler requested chocolate chip, but I was all out of chocolate chips, so they were just regular pancakes with butter and syrup on them.

This recipe started from the recipe on the side of the Bisquick box, and then I tweaked it some from there. I have always added some French vanilla coffee creamer to my recipe like my dad always has. In the last year, we have been trying to cut processed foods, and that included the creamer. Now we make our own coffee creamer, so I use that instead. If you don’t have any coffee creamer, you can increase the amount of milk and add a little vanilla extract.

My recipe only makes about 10 small pancakes, but that is a perfect amount for my family right now. You can easily double the recipe if you need more pancakes. I have also doubled the recipe and made the extras, then let them completely cool on the counter. Once they are cool, you can put them in a sealed container in the refrigerator to use within a couple days. Or you can freeze them for later. If you choose to freeze, make sure they freeze individually before putting them in a container together. Otherwise they will all stick to one another and be a mess. When we use the saved pancakes, I usually pop them in the toaster. This tends to heat them well and also keeps them from getting soggy like the microwave does.

Print
Pancakes
Course: Breakfast
Servings: 10 small pancakes
Ingredients
  • 1/4 tbsp butter
  • 1 cup bisquick
  • 1/3 cup milk
  • 1 egg
  • 1/4 cup french vanilla coffee creamer*
  • 1/2 cup chocolate chips or other add-in
Instructions
  1. Heat flat pan over medium heat
  2. Melt butter on pan
  3. Mix all ingredients together until all lumps are gone
  4. Pour into small circles on pan
  5. Once batter is bubbly, about 2-3 minutes, flip carefully
  6. When pancake is done, about another 2-3 minutes, remove from pan
  7. Repeat with remaining batter
Recipe Notes
*If you don’t want to use the creamer, increase milk to 1/2 cup and add a splash of vanilla extract

Stephanie Lynch

Stephanie Lynch

I’m a stay-at-home mom, I am a children/family photographer, I am a Legacy Maker with Legacy Republic, I am a mom, I am a wife. I wear many different hats and do many different things, but I wouldn’t have it any other way!

Garden Update #14
November 4, 2016

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