Fluffy Pancake Recipe: The Perfect Breakfast Treat

Serve pancakes with toppings such as maple syrup, fresh fruit, chocolate chips, or a dusting of powdered sugar for extra flavor.
Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a toaster or microwave.
For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a zip-top bag. Freeze for up to 2 months.
Variants:

Whole Wheat Pancakes: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier version.
Banana Pancakes: Add 1/2 mashed ripe banana to the batter for a naturally sweet and fruity pancake.
Vegan Pancakes: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and butter to make these pancakes vegan-friendly.
Chocolate Chip Pancakes: Add a handful of chocolate chips to the batter for a sweet twist.
FAQ:
Q: Can I make the batter ahead of time?
A: Yes! You can prepare the pancake batter the night before and store it in the fridge. Give it a gentle stir before using.

Q: Why are my pancakes flat?
A: If your pancakes are flat, the baking powder or baking soda might be too old, or the batter could have been overmixed. Make sure to use fresh leavening agents and stir the batter gently.

Q: Can I make gluten-free pancakes?
A: Yes! You can substitute all-purpose flour with a gluten-free flour blend to make gluten-free pancakes. Be sure to check the instructions on the flour blend for the best results.

This fluffy pancake recipe is a classic breakfast favorite that’s sure to please everyone at the table. With minimal ingredients and steps, it’s easy to whip up a delicious and satisfying stack of pancakes in no time!