Frequently Asked Questions About Fluffy Pancakes
How do I make my pancakes extra fluffy?
The fluffiest pancakes come from a well aerated batter. Don’t overmix, and always let the batter rest for 5-10 minutes. That rest time allows the baking powder to activate and bubbles to form.
Can I use buttermilk instead of milk?
Yes! Buttermilk adds a slight tang and helps react with the baking powder for even more rise. You can substitute it 1:1 for regular milk.
Why are my pancakes flat?
Flat pancakes usually happen due to overmixing or expired baking powder. Stir gently and use fresh leavening for best results.
What’s the best way to keep pancakes warm?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the rest. Don’t stack them while hot they’ll steam and get soggy.
Can I make these gluten free?
Yes. Substitute a 1:1 gluten free flour blend. Avoid overmixing as some blends can be more absorbent adjust with extra milk if needed.
How long does pancake batter last in the fridge?
Batter can be stored covered in the fridge for up to 24 hours. You may need to stir and add a splash of milk before using it again.
Can I freeze the pancakes?
Absolutely. Let them cool, then freeze flat in a zip top bag. Reheat in the toaster or microwave for a super quick breakfast.
How can I make these pancakes dairy free?
Use plant based milk (like oat or almond), and replace the butter with coconut oil or vegan butter. The texture may vary slightly, but they’ll still be fluffy.
Why do my pancakes burn on the outside but stay raw inside?
Your skillet is too hot. Use medium heat and give each pancake 1-2 minutes per side for even cooking.
How do I get perfectly round pancakes?
Use a ¼ cup measuring scoop for even portions. Pour in the center and let the batter spread naturally. For perfect circles, use a pancake ring mold.
