I’ve survived the first week of my sophomore year of college, but I use the term “survived” loosely. I have 8:30′s every single day, awkward gaps of time in between classes that are too short to drive home but too long to go to the next class, and the homework has already begin spewing out of my ears. December cannot come fast enough. It’s only been 4 days, and I’m really not sure I’ll make it.
The only thing that could possibly get me through is food. Reliable, comforting food who never asks me to write papers, give presentations, or move my sacred morning workout to the afternoon, when I have no energy left, because I can’t squeeze them in before my 8:30 classes every morning. I appreciate you, food. We understand each other, and you would never ask me to do such unpleasant things. Thank you.
I want to extend this consolation to my fellow college kids out there struggling to make it through. I know how hard it is not to hit your professor when they assign one of those “the student teaches the class” assignments, because really, they just want an excuse to not teach for a few days, and they’re the ones who get paid to teach, not us. I know that numbing despair that befalls you when your alarm goes off, telling you to drag your butt to that morning class on time. And I know the injustice you feel when every waking hour is consumed by reading textbooks and writing papers, to the point where you can no longer find time to bathe and brush your teeth.
Side note: Sorry, fellow classmates, if I haven’t washed my hair in 3 days.
So this cheesy, steamin’ hot stack of Pepperoni Pizza Pancakes is for all of you 18 to 21 year-old who know just how I feel. I took the liberty of combining everyone’s two favorite comfort foods into the ultimate hybrid meal. Pizza and pancakes might not sound immediately compatible, but take comfort in knowing these are savory pancakes laced with Italian seasoning and garlic. Instead of chocolate chips or blueberries, they’re filled with mozzarella cheese. Instead of syrup, they’re drenched in marinara sauce. And instead of powdered sugar, they’re sprinkled with parmesan cheese. It’s unexpected perfection. And the end result has all the flavors and components to equate to pizza harmony, plus the added bonus of that fluffy pancake texture. You’re getting both foods you love in one meal.
The best part is that I designed these pancakes to be super-duper easy, inexpensive, and quick so that any college kid can whip some up in their dorm. Bisquick is your boxed best friend, taking all the work out of it for you. I made sure to pick ingredients that you would definitely use again for something else if you have leftovers. Then, since fresh herbs are expensive and time-consuming to chop, we stick to dried herbs.
These pizza-fied pancakes are tailored for the on-campus college student. They’re easy, cheap, hearty, and comforting. That mountain of homework will look much less ominous after a stack of these fluffy, cheesy Pepperoni Pizza Pancakes.
A Few Tips Before You Get Cooking:
- Vegetarian? Leave out the pepperoni. I had mine without and they were still totally pizza-tastic.
- Use leftover Bisquick to make pancakes or waffles for breakfast another day.
- Use leftover sauce for dipping my Cheesy Garlic Bread Dunkers in (also a great College Cuisine recipe!).
- See the rest of my College Cuisine recipe collection here.
Pepperoni Pizza Pancakes
By The Smart Cookie Cook
Yield: 5-6 pancakes
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
- 1/2 tsp. Italian seasoning
- 2 tsp. garlic powder
- 1/2 tsp. salt
- 25-30 slices of pepperoni
- 3 cups shredded mozzarella cheese
- Store-bought pizza sauce, for dipping/garnish
- Parmesan cheese, for sprinkling
- Bring a skillet or griddle to medium-low heat. Spray liberally with nonstick cooking spray.
- While the skillet heats, stir the bisquik, milk, eggs, italian seasoning, garlic powder, and salt together in a medium bowl until well-combined. Batter will be lumpy.
- Pour 1/4-1/2 cup batter onto the heated skillet. You may do multiple pancakes at once if your skillet is big enough. Immediately sprinkle about 1/2 cup of cheese (or more/less, depending on your preference) on top of the pancake. Lay 5-6 slices of pepperoni on top of the pancake and press in slightly. When bottom side is golden brown, carefully flip and let cook until the other side is browned. Transfer to a plate with a spatula and top with pizza sauce and parmesan cheese. Serve immediately. Be sure to spray the skillet with nonstick spray in between batches.
*Note, if you’d like to keep finished pancakes warm while you cook the others, lay them on a baking sheet lined with foil and put them in an oven set to 200 degrees F.