Serving: Pair with fresh fruit, yogurt, or a side salad to make it a balanced meal.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.
Variations
Gluten-Free: Substitute white flour with a gluten-free flour blend.
Banana Pancakes: Add a mashed banana to the batter for natural sweetness.
Savory Veggie Pancakes: Mix finely grated zucchini or carrot into the batter for a vegetable-packed twist.
FAQ
Q: Can I make these pancakes ahead of time?
A: Yes! You can prepare the batter in advance and refrigerate it for up to 24 hours before cooking.
Q: Can I use plant-based milk?
A: Absolutely! Almond, soy, or oat milk works well in this recipe.
Q: Can I freeze the pancakes?
A: Yes, layer them with parchment paper and freeze for up to 2 months. Reheat in a toaster or skillet.
Conclusion
Pancakes aren’t just for breakfast—they’re a versatile and comforting option for supper. With a simple batter and endless topping possibilities, you can enjoy a satisfying meal any time of day. Warm, fluffy, and delicious, these pancakes are sure to become a family favorite for evening meals.
