Breakfast is my favorite meal of the day whether it’s 8 am or 8 pm. One staple dish that I can never get enough of are pancakes. There are so many different types of pancakes that are easy to make, and best of all, you can make a big batch of them.
I think pancakes are so appealing to me because they are so versatile – they can be paired with salty foods, topped with fruit or made perfectly fluffy. They are always delicious and the ingredients you can buy at any supermarket and all you need is a bowl, something to mix with, a spatula and pan! If you are traveling for a longer period of time and on a budget, pancakes are a sure winner!
1) Basic Pancake Recipe
I always find that knowing how to make a simple pancake is a handy skill to have so because breakfast is always better knowing you have pancakes on the table…no? I got my recipe I got from Frugal Living NW (but added my own little touches).
Most of these ingredients you should already have in your cupboard, which is why this is such a easy recipe to lean on when you’re out of breakfast ideas! This is also easy when traveling because in almost any country you can find these ingredients.
The list includes:
- All purpose flour
- Baking powder
- Sugar (I actually omit this part)
- Maple syrup
- Cinnamon (I added this ingredient because I personally add cinnamon to all my baked goods
2) Buffet Pancake Dippers
This recipe is for those who love sweet and savory combos. You have two breakfast favorites, bacon and pancakes, and combine them! Not only are these tasty, but also great for a bigger crowd. They don’t need utensils and you can lick your fingers after consumption!
You can find the recipe at Lady Behind the Curtain
They call for Bisquick batter (I just used the above recipe), a couple slices of bacon, and maple syrup. Super simple and quick.
3) Buttermilk Blueberry Pancakes
Fruit and breakfast usually go hand in hand with each other and I find that my two favorites that go with pancakes are blueberries and bananas. However bananas I tend to use more of a topping rather than putting in the batter just because I feel it gives better texture when not all mushed up. But that’s just me. Blueberries however, are awesome cooked and smooshy, which is perfect for the next recipe.
Find detailed recipe and more at Fox and Briar
Any type of buttermilk pancakes are my favorite. I don’t even know what exactly the difference between regular pancakes and buttermilk is to me but I just know it tastes better just knowing it’s in there.
4) Japanese Hotcakes
The Japanese love their pancakes. They have also adapted theirs to be a unique style where the pancakes are more so like actual cakes. They’re a lot thicker and higher risen, and perfect for something with a little more substance. The recipe is generally the same but preparation is a bit different.
Japanese style pancakes are a cross between cake and soufflé and does not require as much maple syrup because the batter itself is sweeter. The recipe asks for 1/4 cup of sugar but I only substituted it for 4 large tablespoons of honey (just because I love honey and knew I’d drizzle maple syrup after).
The ingredients for these pancakes are pretty much the same as the standard pancake batter with a difference in the preparation. You can find the detailed instructions at Kirbie Craving
5) Let batter cook until bubbles form and break on the surface and the edges look cooked. Carefully place a large spatula underneath the pancake, until all of the pancake is on yours spatula. You may want to put on an oven mitt with your other hand. Lightly support the other end of the ring mold with your free hand that isn’t holding the spatula and then quickly flip it over, pushing the ring mold back down. It’s okay if you have a little spilled batter, but you need to work quickly to push the ring mold back down to prevent the uncooked batter from completely spreading out of the mold.
6) Cook for a few more minutes until pancake is done. Pancake should easily pop out of the mold when you lift the mold. Repeat with remaining batter. Serve pancakes with toppings and syrups of your choice.
Growing up and attending an international school in Taipei, Ayaka’s pursuit of travel began. After high school, she moved to San Francisco to get her Bachelors in Communications, then Masters in Media and Journalism studies at Stockholm University. She’s also lived in Oslo and now, Tokyo — where She currently work as a hotel contracting manager. She is on a constant hunt for great food and unforgettable travel experiences.