Pancakes are a relatively easy dish to make, but getting consistently great results does require a little extra know-how. Follow our easy tips for proper mixing, cooking and flipping and you’ll perfect your pancake-making skills in no time.
Expert Tips for Perfect Pancakes
Mix the Batter Correctly
Always combine your dry ingredients in one bowl, wet ingredients in another. Make sure each set of ingredients is very well-blended before combining them. Pour the wet ingredients into the dry and mix gently with a rubber spatula. Don’t overbeat the mixture – a few small lumps here and there won’t be a problem.
Choose the Right Pan
A heavy, flat griddle is the best choice when making conventional pancakes, but if that’s not an option, any large heavy skillet (including nonstick) will do.
Preheat the Pan, Test the Temperature
Preheat your pan over medium-high heat. To test the temperature, flick a few drops of water onto the pan. If they spatter and evaporate immediately, the pan is ready. If you’re using an electric griddle set it to 375°F. Once your pan is preheated, use a paper towel dipped in vegetable oil to lightly oil the surface.
Make A Test Pancake
Start by making a single test pancake. Pour about 1/3 cup of batter onto the preheated pan and wait until the edges look dry and bubbles appear and burst on the top surface of the pancake. Use a thin spatula or pancake turner to quickly flip it over.
Judge the temperature of your pan by the color of the pancake. If it’s too brown, lower the heat a bit. Once you achieve a nice golden color and perfectly cooked interior, you can cook the remaining pancakes a few at a time.
Adjust the Batter If Needed
Your test pancake should be 4 to 4-1/2-inches in diameter. If it spreads too much, your batter may be too thin. To remedy this, whisk 1 or 2 tablespoons flour with just enough water to make a paste, then stir it into the batter. If your batter is too thick, simply add a small amount of water or milk to thin it out.
Keep Cooked Pancakes Warm
Preheat the oven to 200°F. Place cooked pancakes in a single layer on wire racks set on a baking sheet to stay warm while you cook additional batches.
Make-Ahead, Storage and Reheating
If you have leftover pancakes or would like to make them in advance, simply place a piece of parchment or wax paper between each pancake and store them in freezer bags for up to 2 weeks.
Pancakes can be reheated without defrosting first. Just place them on a wire rack set on a baking sheet in a preheated 325°F oven for 8 to 10 minutes.
More Pancake Recipes
If you’re in the mood for more pancake options, these recipes are easy to make. Crêpes Suzette is a dessert pancake finished with a buttery orange and Grand Marnier sauce; Fluffy Ricotta Pancakes with Strawberry-Orange Sauce are light and citrusy brunch choice with a fresh fruit topping; Cornmeal Pancakes offer gentle sweetness with crisp edges; and Chocolate Chip and Candied Bacon Pancakes strike a satisfying sweet-savory balance.
Perfect Pancakes From Scratch
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 1-1/2 cups whole milk
- 2 tablespoons melted butter
Instructions
- Combine the flour, baking powder, salt, and sugar in a mixing bowl.
- In a separate bowl, whisk the eggs, milk, and melted butter together until well blended. Stir the wet ingredients into the dry and mix gently. Don't overmix.
- Preheat your griddle or pan over medium-high heat (375°F). To test the temperature, flick a few drops of water onto the pan. If they spatter and evaporate immediately, the pan is ready.
- Use a paper towel dipped in cooking oil to oil the surface of the preheated pan.
- Pour the batter onto your pan or griddle in 1/3 cup portions (see notes). Cook on the first side until the edges look dry and some bubbles form and burst on the top surface.
- Use a thin spatula to turn the pancakes and continue cooking until they're golden on the second side.
- To keep cooked pancakes warm while you cook additional batches, place them in a single layer on a wire rack set over a baking sheet and transfer to a preheated 200°F oven.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
