Fluffy Buttermilk Pancakes

Serving: These pancakes are perfect with a drizzle of maple syrup, a dollop of whipped cream, or fresh berries for a burst of flavor.

Storage: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave. You can also freeze the pancakes for up to 1 month; just place a piece of parchment paper between each pancake before freezing to keep them from sticking together.

Variations:

Chocolate Chip Pancakes: Add 1/4 cup of chocolate chips to the batter for an extra treat!

Banana Pancakes: Mash 1 ripe banana and mix it into the batter for a fruity twist.

Whole Wheat Pancakes: Swap out half of the all-purpose flour for whole wheat flour for a heartier option.

FAQ:

Q: Can I use regular milk instead of buttermilk?
A: Buttermilk is what makes these pancakes extra fluffy and tender, but if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Q: Can I make the pancake batter ahead of time?
A: Yes, you can make the batter ahead of time and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken a bit in the fridge.

Q: Why are my pancakes not fluffy?
A: Overmixing the batter or using old baking powder/soda can prevent pancakes from rising properly. Be sure to mix the batter gently and check the freshness of your leavening agents.

Enjoy a stack of these Fluffy Buttermilk Pancakes for a warm, comforting breakfast that will start your day off right!