Simple Fluffy Pancakes

To achieve fluffier pancakes, make sure to sift the flour and baking powder together to incorporate air. Additionally, avoid over-mixing the batter; a few lumps are okay. You can also separate the egg, beat the egg white until stiff peaks form, and gently fold it into the batter for extra fluffiness.

If you're looking for dairy-free options, you can substitute milk with almond milk, soy milk, or oat milk. For a richer flavor, try using buttermilk or yogurt thinned with a little water. Just keep in mind that different substitutes may slightly alter the taste and texture of your pancakes.

To store leftover pancakes, let them cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.

Fluffy pancakes pair wonderfully with a variety of breakfast items. Consider serving them with scrambled eggs or sausages for protein. Fresh fruits like berries or bananas add a refreshing touch, and a drizzle of maple syrup or honey enhances the sweetness. For a twist, try adding a dollop of yogurt or a sprinkle of nuts on top.

This pancake recipe is not vegan due to the use of egg and milk. However, you can easily make it vegan by substituting the egg with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water), and using a plant-based milk alternative. Additionally, replace melted margarine with coconut oil or a vegan butter substitute.