Do you like pancakes? You will love them once you read these tips and tricks that will transform you into an expert pancake chef! Learn all about ingredients, mixing, cooking, flipping, serving, storing, reheating and more!

Flour

Fresh flour makes all the difference in the taste and texture of pancakes, because the simpler the recipe, the more vital the high-quality ingredients. So buy flour at a health food store, local mill, or in the natural foods section of the grocery store.

Try using cake flour for super light and fluffy pancakes.

Iron

Test if the iron is hot enough by spraying it with a few drops of water. If the drops dance and sizzle, it’s ready.

You may want to test the batter and griddle by cooking a test pancake first.

If your pancakes are browning on the bottom before bubbling on top, the griddle is too hot; whereas if the top dries before the bottom is golden, the iron is not hot enough.

defeat

Don’t overmix pancake batter because this develops gluten too much, resulting in rubbery pancakes. Overmixing also busts air bubbles in the batter, which are important for light pancakes.

Cook pancake batter with baking soda right away, because the liquid starts to react right away, and if you wait too long, the batter will deflate.

Stir dough gently JUST until moistened. Any remaining small lumps will cook, so don’t worry about them.

Keep in mind that every cook measures differently, so the dough may need minor adjustments. If the batter seems too thick, thin it out a tablespoon at a time or with milk, buttermilk, or water; if it seems too thin and runny, mix in a tablespoon or so of flour.

Pancake batter that is too runny equals thin, flat pancakes.

Pancake batter that is too thick means it doesn’t spread, resulting in thick pancakes with soggy centers.

The consistency of pancake batter is important, but sometimes unpredictable, as the ingredients, how long the batter sits, and even the weather all affect the batter.

Keep in mind that doughs made with wheat flour will thicken as they rest.

pour pancakes

A ladle works for pouring pancake batter, but if you use one, keep in mind that the higher you hold it, the more risk you have of breaking air bubbles in the batter. Therefore, hold the ladle close to the surface of the griddle.

You want at least an inch of space between the baking of the pancakes, so remember that when you pour the batter it will spread out.

Use of the spatula

Resist the urge to move the pancakes while the first side is cooking, as this will break the seal between the pancake and the cooking surface, meaning the pancake won’t cook evenly.

Similarly, turn the pancakes only once. The second side never cooks as evenly as the first, and takes only half as long to cook as the first.

A thin, wide spatula slides easily under delicate pancakes and allows you to flip them without destroying them.

Lift just the edge of a pancake with a spatula to see if it’s browned and ready to flip.

Flip gently, don’t toss your pancakes sky high unless you want them to stick to the ceiling or floor!

After flipping, cook 1-2 more minutes.

NEVER pat the pancakes with the spatula.

Leftover Pancakes and Reheating

Freeze leftover pancakes in airtight plastic bags.

Reheat pancakes in a toaster, toaster oven, or regular oven at 350 degrees for 5 to 10 minutes. If using the oven, first place the pancakes in a single layer on a foil-lined baking sheet.

Reheating pancakes in the microwave is not recommended as it tends to make them tough.

pancake mixes

If you like to eat pancakes often, make your own mix to keep on hand. Simply mix the dry ingredients of your favorite recipe together and store in an airtight container in a cool, dry place.

Tips for presenting pancakes

Make pancakes even in size and arrange neatly on a serving plate (keep warm in oven).

Heat the plates and the syrup and butter.

Heat syrup in a small microwave-safe pitcher for 15-30 seconds.

Serve pancakes with the best sides up.

Garnish pancakes with a layer of powdered sugar, cocoa, fresh fruit slices or nuts.

Warm Honey Syrup

Heat the honey to the boiling point and it becomes thin and pourable, a deliciously different pancake syrup.

Creative “letter” pancakes

Fill a sealable plastic bag with pancake batter (or use a squeeze bottle), cut a hole in the corner of the bag, and squeeze out the batter, writing letters to spell your child’s name or initials.

Note: The size of the hole will determine the size of the letters on the pancake.

top pancakes

Sometimes all you need to make a great pancake, an amazing pancake, is the right topping. Get creative, and you just might discover the best pancake topping ever.

Stir over maple syrup. Time to try something new!

Below you will find a selection of Suggestions for delicious pancake toppings:

Canned Fruit Pie Fillings

Jam (heat in the microwave and stir, this makes a nice pourable consistency).

Sweetie

whipped cream

chocolate syrup

Candy

caramel sauce

peanut butter

frozen

Cream cheese (don’t forget all the flavor varieties!)

cottage cheese

Simply sprinkle with powdered sugar or cocoa. You could even use a simple template (snowflake, heart, star, etc…) for an amazing effect!