Pancakes for Dinner

I made these pancakes for my kids dinner yesterday. I know, pancakes are for breakfast not dinner. We like to play by our own rules sometimes.  I was looking for something that I could cook while they were in school that would reheat well. Pancakes are always a hit at my house, and they reheat well. So they fit the bill. The only change I made is adding chocolate chips. My kids love chocolate chips in their pancakes. I only had a few chocolate chips left so I added some cinnamon chips that I found in my pantry. They were amazing. My kids cleaned their plates, then asked for more. Sadly there we no more pancakes. I will definitely make this recipe again. I’m thinking of mixing up the dry ingredients to store in my pantry. Then I will always have my own pancake mix on hand. Way better than the store bought mix I usually use.



Basic Pancake Mix



  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Serves: 3-4, Yield: 8 large pancakes



    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4-1 1/2 cups milk
    • 2 eggs
    • 1 teaspoon vanilla (optional)
    • 2 tablespoons vegetable oil


  1. In a bowl, mix together all the dry ingredients.
  2. Make a well in the center and pour in the milk.
  3. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  4. Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  5. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
  6. How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix. If you are adding fruit, I like to sprinkle it on top of the pancake now.
  1. When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  2. The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
  3. Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  4. Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s