Pancakes are mostly flour and milk, so they are one of the cheapest breakfasts to make from scratch — the live total below comes straight from the current price of each pantry staple across the retailers we track. The trick to a tall, tender stack is to stop mixing while the batter is still lumpy; overworking the flour is what turns pancakes rubbery.
- Whisk the flour, sugar, a pinch of salt, and a couple of teaspoons of baking powder together in a bowl.
- In a separate bowl, beat the eggs with the milk and melted butter.
- Pour the wet ingredients into the dry and stir just until combined — lumps are fine.
- Cook ladlefuls on a buttered griddle over medium heat until bubbles form and the edges set, then flip and cook the other side.
- Keep warm in a low oven while you finish the batch.
Let the batter rest for five minutes before cooking so the flour hydrates and the baking powder activates. The eggs are priced per unit here, which is why a recipe measured by the each still folds cleanly into the total.