We are big pancake lovers in this family. Like, BIG big. Our almost 2-year-old could happily eat pancakes for every single meal (and I could come close to doing the same). My husband is the designated pancake flipper in our house and when that giant electric griddle makes its appearance on the countertop, the crowd goes wild! Pancakes were the first meal my husband ever made me, so maybe my love for them is a little sentimental.
The BEST Pancake Recipe
Since we love pancakes so much, we searched far and wide for the best homemade pancakes we could find. I landed on this gem of a recipe from Allrecipes.com and it is perfect just as it is! We’ve made these pancakes dozens of times and they come out perfectly each time. I’ve also reheated them from both the fridge and the freezer and they taste just as great as they did right off the griddle. Definitely a recipe worth saving!
Top That
In our house, sometimes we like to dress up our pancakes a little fancier than with just the old standby maple syrup. I’ve rounded up 4 of our favorite fruity toppings for you to try. Since I’ve got a toddler running around, one thing I always have on hand are fruit cups, so these recipes are made using 4-ounce fruit cups.
Since I’m a self-proclaimed freezer cook, I like to make big batches of the toppings and freeze them in freezer bags so they’re always ready if the craving strikes — just thaw them in some hot water and you’re good to go!
Peach Topping
4 4-ounce diced peach fruit cups in juice, juice drained and reserved
½ cup sugar, lightly packed
¾ cup reserved peach juice
2 tablespoons pineapple or orange juice (or just water)
1 tablespoon cornstarch
1 teaspoon vanilla extract
In a medium saucepan, combine the peach juice, sugar, pineapple/orange juice (or water), and the cornstarch over medium-high heat until it comes to a boil. Add in the diced peaches and vanilla, lower the heat, and let simmer for 10-15 minutes, stirring occasionally. Remove from heat and let cool slightly. Will thicken as it cools.
Caramelized Pineapple Topping
4 4-ounce pineapple tidbits fruit cups in juice, juice drained and reserved (or 2 cups fresh pineapple chopped into bite-sized pieces)
1 cup brown sugar, lightly packed
¾ cup reserved pineapple juice (or water if using fresh pineapple)
1 tablespoon lime or lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
Optional: 1-2 tablespoons rum
In a medium saucepan, combine the pineapple juice, brown sugar, lime/lemon juice, and the cornstarch over medium-high heat until it comes to a boil. Add in the pineapple tidbits and vanilla (and rum, if using), lower the heat, and let simmer for 10-15 minutes, stirring occasionally. Remove from heat and let cool slightly. Will thicken as it cools.
Golden Pineapple Topping
Same as the above Caramelized Pineapple Topping recipe but swap regular white sugar for the brown sugar. (My son prefers this one to the caramelized one.)
Coconut Syrup
1 can unsweetened coconut milk
½ cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
In a medium saucepan, combine all ingredients over medium-high heat until it comes to a boil. Lower the heat and simmer for about 10 minutes, stirring occasionally. Remove from heat and let cool a bit. Syrup will thicken as it cools.
