Recipes

Pancakes and Eggs

Base serves 2 with leftovers — slide to scale the ingredients.

Pancake Ingredients (Serves 4):

Homemade Pancake Batter:

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice, let sit for 5 minutes)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • Additional butter or oil for cooking

Store-Bought Option:

  • 2 cups pancake mix (like Krusteaz, Bisquick, or Kodiak Cakes)
  • Water, milk, and/or eggs as directed on package
  • Additional butter or oil for cooking

Egg Options (per person):

  • 2 large eggs
  • Salt and pepper to taste
  • 1 tbsp butter or oil for cooking

Toppings and Add-ins:

  • Pure maple syrup
  • Fresh berries (strawberries, blueberries, raspberries)
  • Sliced bananas
  • Chocolate chips
  • Chopped nuts (walnuts, pecans)
  • Whipped cream
  • Powdered sugar
  • Butter

Instructions:

For Homemade Pancakes:

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined. Some lumps are okay; do not overmix.
  4. Let the batter rest for 5-10 minutes.
  5. Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.
  6. For each pancake, pour about 1/4 cup of batter onto the hot surface.
  7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. Flip and cook until the other side is golden brown, about 1-2 minutes more.
  9. Transfer to a warm plate and repeat with remaining batter.

For Store-Bought Pancakes:

  1. Prepare pancake mix according to package directions.
  2. Follow steps 5-9 from the homemade pancake instructions.

For Eggs (Choose Your Style):

Scrambled Eggs:

  1. Crack eggs into a bowl and whisk until well beaten. Season with salt and pepper.
  2. Heat butter or oil in a non-stick skillet over medium-low heat.
  3. Pour in eggs and let them set slightly, then gently stir with a spatula.
  4. Continue cooking, stirring occasionally, until eggs are just set but still moist, about 2-3 minutes.

Fried Eggs:

  1. Heat butter or oil in a non-stick skillet over medium heat.
  2. Crack eggs directly into the pan, being careful not to break the yolks.
  3. For sunny-side up: Cook until whites are set but yolks are still runny, about 3 minutes.
  4. For over-easy: Once whites are set, carefully flip and cook for another 30 seconds.
  5. Season with salt and pepper.

Poached Eggs:

  1. Bring a pot of water to a gentle simmer. Add 1 tbsp vinegar (optional).
  2. Crack each egg into a small cup or ramekin.
  3. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center.
  4. Cook for 3-4 minutes for a runny yolk.
  5. Remove with a slotted spoon and place on a paper towel to drain.
  6. Season with salt and pepper.

Serving Suggestions:

  1. Serve pancakes stacked with butter and maple syrup.
  2. Add fresh fruit, chocolate chips, or nuts between layers or on top.
  3. Serve eggs alongside pancakes.
  4. For a complete breakfast, consider adding bacon, sausage, or fresh fruit on the side.

Variations:

  • Blueberry Pancakes: Fold 1 cup fresh or frozen blueberries into the batter.
  • Chocolate Chip Pancakes: Add 1/2 cup chocolate chips to the batter.
  • Banana Pancakes: Add 1 mashed ripe banana to the batter.
  • Whole Wheat Pancakes: Substitute half of the all-purpose flour with whole wheat flour.
  • Veggie Scramble: Add sautéed vegetables like bell peppers, onions, and spinach to scrambled eggs.
  • Cheese Eggs: Add shredded cheese to scrambled eggs or sprinkle on top of fried eggs.

Notes:

  • For fluffier pancakes, don't overmix the batter and let it rest before cooking.
  • Keep pancakes warm in a 200°F oven while cooking the remaining batches.
  • For meal prep, pancakes can be frozen with parchment paper between each one and reheated in a toaster.
  • For the best scrambled eggs, cook slowly over medium-low heat and remove from heat when they still look slightly wet (they'll continue cooking from residual heat).