Between wax paper, parchment paper, plastic wrap and foil. It can be hard to know when to use which. Specifically between wax paper and parchment paper.
I mean, foil and plastic are pretty easy to differentiate between. You've likely figured it out on your own.

PARCHMENT PAPER:

(A.K.A. bakery paper or baking paper)

Cellulose-based papers coated with a release agent (a chemical which is used to inhibit the bonding of other materials to its surfaces), usually silicone.
This gives it non-stick or release properties and the capability to resist high temperatures allowing it to be used for baking, roasting etc.
It's a Reusable and disposable non-stick surface available in white or brown (bleached and unbleached respectfully).
It can be used in most situations where wax paper's non-stick surface is needed such as Lining a Cake Pan or Baking Sheet to keep them from sticking. Butter is sometimes used to stick the paper to the pan.
It's used to cook en papillote (a technique where food is steamed or cooked within closed pouches made from parchment paper) or a cartouche (a piece of parchment with holes for ventilation cut to cover the surface of a stew, soup, stock or sauce while still in the pan to slow the rate of evaporation, prevent the formation of skin and distribute heat evenly and steadily.).

WAX PAPER:

(A.K.A. waxed paper or paraffin paper)

Paper coated with a thin layer of wax on each side (Natural or Manufactured), usually paraffin.

The application of the wax gives it moisture-resistance and non-stick properties.

Wax paper, unlike Parchment paper, is not oven safe as it will smoke when the non-heat-resistant wax melts and could possibly combust.

It can, however, be used in the microwave to prevent splatters by covering the food as the paper is, under normal usage, mostly unaffected by microwaves and thus won't melt like plastic wrap or spark like aluminium foil.

it less-expensive than parchment paper and can be used as wrapping for storing food, such as cheese to prevent it from drying and cracking as it keeps water out (or in). It can also be used as an impromptu funnel or piping bag and to catch drippings when using drizzling chocolate, caramel and more.

Parchment Paper	Wax Paper
Coated With Silicone	Coated With Wax
Non-Stick	Non-Stick
Heat-Resistant	—
—	Moisture Resistance
Oven Safe	—
Microwave Safe	Microwave Safe
—	Cheaper

Or, you know, you can always just buy a Silicone Baking Mat…

Made of Silicones, (A.K.A. polysiloxanes) it is heat-resistant and rubber-like. Though more expensive than both options, and comes with its own set of advantages and disadvantages, it will last you many years once used correctly.

Remember:
You may only be an Amateur Chef, but, you can still be a Professional Cook.

Pancakes (also called flapjacks, griddlecakes or hotcakes and not to be confused with waffles.)

As a university student, I created this recipe to provide the greatest taste with the least amount of ingredients and thus at the lowest price.

Introducing my... Basic Pancakes (with an Oatmeal variation)!

Ingredients:

• 1 Cup All-Purpose Flour

(For Oatmeal Pancakes use:

• 1⁄2 Cup All-Purpose Flour
• 1⁄2 Cup Quick Oats)

• 1 1⁄2 Tablespoon Sugar
• 1 1⁄2 Teaspoon Baking Powder
• 1⁄2 Teaspoon Baking Soda
• 1⁄2 Teaspoon Salt
• 3⁄4 Cup Milk
• 1 Tablespoon Vinegar
• 1⁄2 Teaspoon Ground Cinnamon
• 1⁄4 Teaspoon Nutmeg
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Butter, Melted
• 1 Egg

Method:

1. Mix Wet ingredients:-
1. Mix vinegar and milk and let rest for 5 minutes while you prepare the other ingredients.
   "The curdled milk will be used as a buttermilk substitute."
2. Beat the egg with melted butter and vanilla.
2. Mix Dry ingredients:-
1. Add the flour into an appropriately sized bowl. (Sift the flour if you have the necessary utensils.)
   “If you’re adding oats, don’t sift them…”
2. Add the baking powder, baking soda, cinnamon, nutmeg, salt, sugar and mix well.
   "Don't tell me sugar is a wet ingredient!"
3. Make a well in the dry ingredients and slowly add the wet ingredients whisking until desired thickness is achieved.
4. Add butter or oil to heated frying pan, griddle or pancake maker/waffle iron (if you don't trust their nonstick capabilities).
5. Pour in a reasonably sized amount of the batter and flip when bubbles begin to emerge at the top. Cooke the other side until brown.
6. Done!

I can’t say exactly how much they make though... My serving sizes are bigger than the average bear.

Plate and serve with sweet sauces such as maple syrup, honey or jam. Or toppings like blueberries, strawberries, bananas and other fruits. As well as whipped cream or bacon!
You can basically add anything.

N.B.: “The fruits and bacon can be added directly to the batter right before cooking them.
The recipe is basic, so the possibilities for customization are endless.”

You may only be an Amateur Chef, but, you can still be a Professional Cook.