Can you make pancakes ahead of time and reheat?

Pancakes are a great make-ahead food. You can either store the pancakes in an airtight plastic bag in the freezer until ready to serve, or you can whisk together the wet ingredients and store it in the fridge the day before. Just make sure you add the leavening agent (aka baking soda/powder) the day of.

Why are my pancakes flat instead of fluffy?

If your pancakes aren't turning out as fluffy as you'd like, your batter may be too wet. Try adding a bit more flour to thicken it up if you think that might be the issue. Otherwise, your baking powder might be expired.

What can you add to pancake batter?

Just like the apples, you could really add anything you'd like. If you prefer a bit of crunch, try adding a few chopped up nuts, such as walnuts, to the pancakes while they're cooking.

How can you tell when a pancake is done?

You'll know when to flip a pancake when the edges look set, and little bubbles appear on the top. Once you've flipped, you'll only have to wait another 2 or so minutes.

Gingerbread Apple Pancakes

Description

Whole-wheat gingerbread pancakes with shredded apples. A healthy seasonal breakfast for house guests over the holidays, or for any relaxed Saturday or Sunday morning.

Ingredients

Units Scale

1 cup whole-wheat pastry flour
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground clove
2 large eggs
1 cup buttermilk
1/4 cup molasses
3 tablespoons plus 3 teaspoons avocado oil or organic canola oil, divided
1 large apple, peeled and shredded on a box grater

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Instructions

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves in a medium bowl.
Beat eggs in a large bowl. Beat in buttermilk, molasses and 3 tablespoons oil. Stir the flour mixture into the buttermilk mixture. Stir in apple.
Heat griddle or large skillet over medium-high heat. Brush 2 teaspoons oil over the griddle or 1 teaspoon oil over skillet. Ladle ¼ cup-fulls of the batter onto the hot griddle or skillet spacing to account for spread. Cook, adjusting heat as necessary to prevent scorching, until the pancakes are set up and browned on the bottom, 2 to 4 minutes. Carefully flip over and continue cooking until cooked through. Repeat with the remaining 1 teaspoons oil in one more batch for the griddle or two more batches for the skillet.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 350
Sugar: 19 g
Sodium: 467 mg
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 8 g