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Keep pancakes warm in a 200°F (90°C) oven while cooking the rest.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
Variations:
Add blueberries, chocolate chips, or banana slices to the batter.
Replace buttermilk with a plant-based milk + lemon juice to make it dairy-free.
Use whole wheat flour for a fiber-rich version.
FAQ:
Q: Can I freeze leftover pancakes?
A: Yes! Place cooled pancakes between sheets of parchment paper and freeze. Reheat in the toaster.
Q: What can I use instead of buttermilk?
A: Mix 2 cups milk with 2 tablespoons vinegar or lemon juice. Let sit 5–10 minutes.
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