Fluffy Pancakes with Stored Batter
These fluffy pancakes are made using pancake batter that's been stored in the fridge for up to 3 days. Perfect for a quick, delicious breakfast!
Ingredients
- 1 cup pancake batter previously stored in the fridge
- 1 tbsp milk optional, to thin the batter
- 1 tsp fresh baking powder optional, for extra fluff
- Butter for cooking
- Maple syrup and toppings of choice
Instructions
- Preheat a non-stick skillet or griddle over medium heat.
- If the pancake batter is too thick, stir in 1 tablespoon of milk to reach the desired consistency.
- Optionally, add 1 tsp of fresh baking powder to the batter for extra fluff.
- Grease the skillet with butter and pour about ¼ cup of batter for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2
Notes
Nutrition Information (Per Serving):
- Calories: 220
- Fat: 8g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 1g
- Sugar: 5g
- Sodium: 320mg