What You’ll Need:
To make these delicious pancakes, you’ll want to gather:
- 2 Medium-Size Mixing Bowls
- A Whisk and a Microplane
- A Pancake Griddle, Large Saucepan or Skillet
- A Turner Spatula for flipping those golden beauties to perfection
Before You Begin:
Here’s a little tip: you can make the pancake batter a day ahead. Just mix it up, cover it, and let it chill in the fridge until you’re ready to start flipping. This little hack is a game-changer for leisurely morning breakfasts!
Secret to Thicker, Fluffier Pancakes:
My personal secret? Sour cream. It might sound unusual, but it adds an incredible richness and tenderness to your pancakes. Of course, milk is perfectly fine too, especially if you’re in a pinch or prefer a lighter option.
Storing Your Pancakes:
Got leftovers? No problem! Pancakes store beautifully in the refrigerator. When you’re ready for round two, just reheat them gently in a skillet or on a baking pan in the oven set to a low-warming temperature. They’ll taste as good as fresh.
Veganize Your Pancake:
During my vegan years, I perfected the art of the vegan pancake. Swap in coconut oil for butter, use maple sugar or a rich grade B maple syrup in place of honey, opt for a thick non-dairy milk like coconut or hemp, and pick your favorite vegan egg replacer. For those who do integrate soy, organic non-GMO soft tofu works wonders as an egg substitute.
Going Gluten-Free?
I haven’t experimented with every all-purpose gluten-free flour out there, but if you’re looking to make these pancakes gluten-free, try using 1 to 1 ¼ cup of your favorite gluten-free all-purpose flour in place of my usual mix. Here’s a blend I’ve heard great things about – it combines a mix of organic flours and starches for a fantastic texture.
