Fluffy pancakes, quick and easy recipe

My recipe is very lightly sweetened (you could totally remove sugar from the recipe), but also use sugar substitute like maple sugar, agave and so on. I also like to eat my pancakes with maple sirup on top, which adds sweetness.

Add fruits or chocolate chips : It’s fun, you can add blueberries (fresh or frozen) or slices of banana, or chocolate pieces on top of your pancakes when you start baking them, then flip them around, fruits will caramelize and chocolate will melt, it’s so yummy !

Eat them later : clearly if you want to keep your pancakes moist and squeeshy for the next day, wrap them into cling paper. When you’re ready to eat them, 10 seconds in the microwave will make them brand new, or 30 seconds in the toaster.

Freeze them ! No problem at all, you can freeze your pancakes (cooked and wrapped or in a ziplock bag) for up to 3 months. Same as above, you can reheat them in the microwave or use your toaster. 5 minutes at 350°C F will also do the trick. 

Replace milk for a lactose-free version: of course ! I’ve tested with almond or soy milk, it works fine. Coconut milk also.

Whisk your egg whites…  You don’t have to but I highly recommend doing this to get fluffier pancakes. Within minutes, by hand or with a hand mixer, you will get firm eggs whites to add to your batter.

Prepare the batter ahead ? You can do that one day ahead, but 2 things : cover your batter with some cling paper that touches the batter, and do not add the egg whites, wait the moment you are ready to cook your pancakes to do so.

Here are YOUR best tips from the Youtube comments :

• Replace sugar by agave syrup
• Create a pancake tour that will look like a cake, by doing big round pancakes and frosting the cake with whipped cream
• Add blueberries to the batter, or chocolate chips, or swirls of nutella…
• Add lemon or orange zest to the batter, some rhum or other natural flavors
• Mix different types of flours, like whole wheat with regular flour to get more fibers