My kids are crazy for these pancrepes. I mean, what kid isn’t really? So when the weekends roll around, guess what they want to eat for breakfast? Yep. PANCREPES! And when I am feeling so inclined to give into their cute little smiles and sugary sweet “pleeease”s (usually if they’ve given me enough time to have a cup of coffee first before they ask), I will make them their favorite breakfast. Whatever-shaped pancrepes their hearts desire, stuffed with mini chocolate chips, topped with sprinkles, maple syrup and if I’m feeling like I want to be called the best mom ever, then whipped cream too. Man, they are spoiled! Don’t worry, I do make sure they get a good teeth-brushing in afterwards and plenty of more nutritious foods later in the day. So, yes. According to my two little sugar-fiends, pancrepes are where it’s at. We’ve tried a ton of different recipes and we’ve finally settled on this one — approved by mom, dad, the boy and the girl. Our favorite pancrepes recipe. It’s official. We’re calling it.
A little about these pancrepes is necessary because I guarantee they really are different than the millions of other pancake recipes you may have encountered. Fist, they are homemade so automatically they have more love inside them. But that only gets you so far. The real test is obviously taste. What is the yumminess factor? Are they fluffy? Nope. They are actually quite stiff. The best way to describe them is that they are kind of like half crepe, half pancake. Hence the name, folks. I love crepes, my kids love pancakes so these are a perfect meeting point. Extra thick crepes or rich, creamy pancakes. However you want to describe them, they are truly the best of both pancake and crepe worlds.
Top them however you like. I sometimes go for a grown-up granola and yogurt topping. My absolutely favorite way to eat these though is with a lingonberry jam and butter mixture. Mind blowing, I’m telling you. My kids of course indulge with their favorite toppings and occasionally step out of their box and allow me to top theirs with mini marshmallows and chocolate syrup. Fruit is always a good way to make yourself feel better about eating pancrepes so if you’re feeling the guilt, reach for raspberries, blueberries or banana and a little drizzle of honey.
Pancrepes (Crepe-Like Pancakes)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tbsp white sugar
- 1 ½ cups buttermilk or milk
- 2 eggs
- ½ tsp vanilla extract
- Extras: Chocolate chips, sprinkles, whipped cream and syrup
- 2 tbsp butter
- Combine dry ingredients in a bowl. Mix together then add remaining ingredients.
- Spoon batter into butter-greased flat pan over medium heat. Add chocolate chips and sprinkles then flip. Cook each side until golden brown.
- Top with whipped cream and syrup and enjoy!