Breakfast-for-Dinner Pancakes

Introduction

Breakfast-for-Dinner Pancakes are a fun, comforting twist on your evening meal routine that never fails to bring smiles to the table. Samuel, my long-time breakfast enthusiast friend, swears by the joy of flipping pancakes while the sun sets—it’s cozy, nostalgic, and just plain delicious. Whether you’re craving something sweet after a long day or need a quick, fuss-free dinner, these fluffy pancakes hit the spot. They pair beautifully with both sweet and savory sides, making them a versatile choice for weeknights or lazy weekends alike.

Ingredients

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk (or buttermilk for extra fluffiness)
• 1 egg
• 3 tbsp melted butter (plus more for the skillet)
• 1 tsp vanilla extract

Optional Add-ins:

• 1/2 cup blueberries, chocolate chips, or banana slices
• 1 tsp cinnamon or nutmeg for spice

Toppings:

• Maple syrup
• Whipped cream
• Fresh fruit
• Peanut butter or Nutella
• Fried egg or crispy bacon (for a savory twist)

Directions

Step 1: Make the Pancake Batter

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry and gently stir until just combined (lumps are okay). Do not overmix.
4. Fold in any optional add-ins if using.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.
2. Pour 1/4 cup of batter onto the skillet for each pancake.
3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side (about 2 minutes per side).
4. Keep warm in a 200°F oven if cooking in batches.

Step 3: Serve and Enjoy

1. Stack pancakes high and serve with your favorite toppings.
2. Pair with scrambled eggs, bacon, or sausage if you want to round out the breakfast-for-dinner experience.

Tips & Tricks

• Fluffier Pancakes: Use buttermilk and let the batter rest for 5–10 minutes before cooking.
• Make-Ahead: Cook pancakes in advance and reheat in the oven or toaster for a quick meal.
• Freezer Friendly: Let pancakes cool and freeze with parchment between layers. Reheat in the microwave or toaster oven.
• Savory Option: Omit sugar and vanilla, then top with cheese, eggs, and hot sauce for a savory version.

For more similar recipes check the following 10 Dinners to Make for Your Picky Eater

FAQs About Breakfast-for-Dinner Pancakes