3-Ingredient Pancakes Recipe

Flour: The base of the pancakes, providing structure and texture.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

To achieve the fluffiest pancakes, let the batter rest for about 10 minutes before cooking. This allows the flour to fully hydrate and the gluten to relax, resulting in a lighter texture.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that provides a nutty flavor and is lower in carbohydrates.

• flour - Substitute with oat flour: Oat flour is a whole grain option that adds a slightly sweet taste and is high in fiber.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that is lower in calories and has a mild, nutty flavor.

• milk - Substitute with coconut milk: Coconut milk is a dairy-free option that adds a rich, creamy texture and a hint of coconut flavor.

• egg - Substitute with flax egg: A flax egg is made by mixing ground flaxseed with water and is a vegan alternative that provides similar binding properties.

• egg - Substitute with applesauce: Applesauce can be used as a vegan substitute that adds moisture and a slight sweetness to the pancakes.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from absorbing other odors in the fridge.
• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This method ensures they don't stick together.
• Label the container or bag with the date to keep track of their freshness.
• When ready to enjoy, reheat the pancakes in a toaster, microwave, or oven. For the toaster, use a low setting to avoid burning. In the microwave, heat for about 20-30 seconds. For the oven, preheat to 350°F (175°C) and warm the pancakes for about 10 minutes.
• Serve with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through.

• Microwave Method: Stack a few pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds per pancake, checking to ensure they are heated evenly.

• Toaster Method: Pop the pancakes into the toaster on a low setting. This method works best for thinner pancakes and will give them a slightly crispy edge. Toast until they are warmed through and lightly crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy.

• Steaming Method: Place the pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes. This method keeps the pancakes moist and soft.

• Mixing bowl: A large bowl used to combine and whisk the flour, milk, and egg until smooth.

• Whisk: A utensil used to blend the ingredients together and ensure the batter is smooth and free of lumps.

• Frying pan: A flat-bottomed pan used to cook the pancakes over medium heat.

• Spatula: A tool used to flip the pancakes once bubbles form on the surface, ensuring they cook evenly on both sides.

• Measuring cup: Used to measure out 1 cup of flour and 1 cup of milk accurately.

• Ladle: A tool to pour about ¼ cup of batter onto the pan for each pancake.

• Cooking spray: Used to lightly grease the frying pan to prevent the pancakes from sticking.

Pre-mix dry ingredients: Combine flour and other dry ingredients in advance and store in an airtight container.

Use a blender: Blend milk, egg, and flour together for a smoother batter in seconds.

Preheat the pan: Start heating your frying pan while mixing the batter to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Use non-stick spray: Quickly grease the pan with non-stick spray instead of butter or oil.