$0.06 per pancake 74% savings save $61.80 yearly

Favorite Whole Wheat Pancakes

~ Savings ~





Cost Breakdown

25 lb. flour - $7.20 = 94.5 C = $0.007/T = $0.224

12 oz. baking powder - $1.69 = 70.875 tsp. = $0.024/tsp. = $0.144

26 oz. salt - $0.44 = 48T = $0.004/T = $0.001

25 lb. sugar - $13.94 = 945 T = $0.015/T = $0.030

1 gallon milk = $2.68 = $0.1675/C = $0.335

1 dozen eggs = $1.79 = $0.15/egg = $0.30

8 fl. oz. vanilla - $0.98 = 48 tsp. = $0.0204/tsp. = $0.041

Canola oil - $6.78 = 256 T = $0.026/T = $0.052

2 gal. vinegar - $3.58 = 32 C = $0.112/C = $0.014

Total Recipe Cost = $1.14

Cost per Pancake = $0.06





The Contender

Kellog's Eggo Buttermilk Pancakes (frozen 12 ct.) - $2.82

Per Pancake = $0.235





Savings

74%





"Over a Year" Scenario

Make Favorite Whole Wheat Pancakes 20 times = $22.80

Buy equivalent Kellogg's Eggo Buttermilk Pancakes (frozen 12 ct.) = $84.60





*Money Saved = $61.80

Happy July 13th, everyone!One year ago today, Pennies & Pancakes was born... and it has been quite the adventure!I have SO enjoyed sharing recipes, frugal tips, price comparisons, and being connected to people from all over. When I started this little blog, I never thought it would take off on a world-wide scale. It's been amazing to have readers contact me with question and comments not only within the USA, but from Australia, Germany, Asia, and other places as well. I LOVE IT!!This morning I woke up, realizing right away that it had been exactly a year... okay maybe notaway... it took me a while to push through my foggy-minded state after being awakened (much too early) by a wailing 18-month old who's still adjusting to this new house and new bedroom set-up.So it was more like an hour or two later when I figured it out.It seemed obvious that, in honor of this "special day," there was really only one option for breakfast:...Or at least in the 29 years that I've been around to eat pancakes.I love 'em so much! They are slightly different from my perfect pancakes recipe , because the goal is not to make these as cheaply as possible...though really the difference in price is pennies.They are definitely budget friendly... and easy as can be.The heartiness of the whole wheat with a touch of sugar and vanilla make these beautifully fluffy pancakes taste incredible! The real secret? The vinegar... and that's all I'm saying. I hope you're intrigued.So, I quickly whipped up a batch before the rest of the household was awake... told you it was early.No more foggy-mind. No more wailing baby (as her mouth was too full)... just me, and a pile of pancakes, strawberries, and blueberries dripping in homemade syrup Happiness.*Makes 18 large pancakes2 C. whole wheat flour (or combination of whole wheat and all-purpose)2 Tbsp. baking powder2 Tbsp. sugar1 tsp. salt2 C. milk2 eggs2 Tbsp. canola oil2 tsp. vanilla*2 Tbsp. vinegarPre-heat a non-stick griddle between medium and medium low.In a medium-size mixing bowl, sift together the flour, baking powder, sugar, and salt.With a whisk, thoroughly mix in the milk, eggs, oil, and vanilla until all ingredients are fully incorporated and the batter is smooth.*Add the vinegar just before cooking. Whisk it in thoroughly.Pour the batter onto the griddle to desired size. Watch the edges of the batter for dryness, and the top the middle of the batter for bubbles. Flip pancakes and allow to cook on the other side until cooked through.Serve hot with desired condiments. Batter may be stored in the fridge for future use. Pancakes freeze well in an air-tight container or zip-lock bag.