If you don’t know this hack, you’re missing out!

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster for a crispy exterior or microwave them for a few seconds to warm through. You can also freeze pancakes for up to 3 months. To freeze, separate layers of pancakes with parchment paper and place them in a freezer-safe bag.

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Variations:

– Banana Pancakes:
Add ½ cup of mashed ripe banana to the batter for a natural sweetness and extra fluff. Top with more sliced bananas and a drizzle of honey for an indulgent breakfast.

– Blueberry Pancakes:
Gently fold in ½ cup of fresh or frozen blueberries to the pancake batter before cooking. Blueberries burst while cooking, creating pockets of sweet, juicy fruit in each bite.

– Chocolate Chip Pancakes:
Add ¼ cup of mini chocolate chips to the batter for a delicious twist. For extra decadence, top the pancakes with more chocolate chips or a drizzle of chocolate syrup.

– Whole Wheat Pancakes:
Substitute half of the all-purpose flour with whole wheat flour for a healthier, fiber-rich pancake option. Just keep in mind that whole wheat pancakes may be slightly denser than traditional ones.

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