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Serving: Serve these pancakes as they are, or get creative with toppings like fruit, nuts, or a drizzle of honey. They also pair wonderfully with scrambled eggs or bacon for a full breakfast.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm them in the microwave or on a skillet. For longer storage, you can freeze them in layers separated by parchment paper for up to 2 months.
Variants:
Chocolate Chip Pancakes: Fold 1/4 cup of chocolate chips into the batter for a sweet treat.
Banana Pancakes: Add mashed ripe banana to the batter for a fruity twist.
Whole Wheat Pancakes: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier version.
Vegan Pancakes: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use almond milk instead of buttermilk.
FAQ:
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk. To mimic buttermilk, add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes to curdle before using.
Q: Why are my pancakes flat instead of fluffy?
A: Overmixing the batter or using too much liquid can lead to flat pancakes. Be sure to mix the batter until just combined, and avoid adding too much milk.
Q: Can I double or halve the recipe?
A: Yes, this recipe can easily be doubled or halved to suit your needs. Just adjust the ingredients accordingly and follow the same cooking instructions.
Enjoy a stack of warm, fluffy pancakes for breakfast, and feel free to customize them with your favorite toppings or add-ins!
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