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Tips for Better Pancakes

Do you crave pancakes that are light and fluffy on the inside, golden brown on the outside, with just the faintest hint of crispness? All it takes is a few simple moves!

It's All in the Mix

First, combine dry ingredients thoroughly, breaking up lumps either by sifting them together or by stirring them well with a whisk.

Next, combine all the wet ingredients in a separate bowl. Don't skip this step.

Then pour the two wet ingredients into the dry. Stir gently, just enough to moisten the dry ingredients. Over-mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. Don't worry about lumps in the batter.

VIDEO: How to Make Pancakes>

Three Tricks for Tender, Airy Pancakes

1. Give your pancakes the airy texture of soufflés and meringues by borrowing the technique that gives them their cloudlike consistency: beaten egg whites:

Using the number of eggs called for in the recipe, separate the yolks from the whites. Mix the egg yolks with the rest of the wet ingredients, following recipe instructions. Combine with the dry ingredients to make the batter. Beat the egg whites until stiff peaks form, then gently fold the beaten whites into the batter and cook the pancakes immediately.

2. Or try replacing some or all of the liquid in your recipe with a carbonated beverage (plain or flavored seltzer water, beer, cider, ginger ale) to make your pancakes very light and tender. Add the carbonation just before you're ready to pour the pancake batter on the griddle.

3. This next trick works with any batter that includes double-acting baking powder: Mix the batter and let it rest in the refrigerator for several minutes, or even overnight. This allows the gluten to relax so the pancakes will be tender, and lets the baking powder form bubbles in the batter. After the batter rests, do not stir it or the bubbles will deflate.

How to Cook a Pancake

Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C) or until a drop of water skitters across the pan.

Lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter (regular butter burns too quickly).

Do a test run with one sacrificial pancake and adjust the temperature up or down as needed. If your pancake is scorched on the outside and raw on the inside, turn down the heat.

When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.

Don’t Press Your Pancake

A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it. While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.

Waiting is the Hardest Part

Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy goodness. This may mean serving them a few at a time. If you absolutely must keep the pancakes waiting, arrange them in a single layer on a baking sheet and place them, uncovered, in a warm oven. Never stack or cover them--the steam makes them soggy.

Fun with Pancakes

To add some fun to the breakfast table, use a turkey baster to squeeze batter into designs, initials and other fun shapes. Pour batter into nonstick pancake molds or oiled metal cookie cutters for extra fancy forms. Butter and syrup are classic toppings, but try jam, honey, nut butter, lemon juice, powdered sugar, whipped cream or fresh fruit. Better yet, set up a pancake condiment buffet and let everyone build their own.

Jun. 29, 2009 4:49 pm
My pancakes, muffins, oatmeal cookies and others end up tasting like too much baking soda or powder. Is it just me? Or does anyone have any suggestions. Usually my pancakes are nearly 2nd to none. Lately though, yuck. I don't know if it's my taste or what.
Jul. 1, 2009 9:54 am
Hi Sandi: I have the same problem and sure would like to hear suggestions especially about my muffins as I'm so careful to mix the batter gently but they don't rise. Lynne
Jul. 18, 2009 12:29 am
In a separate bowl SIFT flour, baking soda or powder, sugar, etc. Once sifted, use a whisk to combine all the dried ingredients. Never fails me. Good luck!
Jul. 18, 2009 9:30 am
Mine come out good then there is a streak of bad batches. The "never fails" technique is what I use and it does fail on occasion and I cannot figure out the difference. The pancakes will be flat and the texture more like a cracker on a scale ranging from cracker to souffle even though there are plenty of bubbles. I have let it rest, altered the stirring, etc. attempting to figure it out.
Jul. 18, 2009 9:54 am
Does anyone using a frying pan (stick or non-stick) ever find the first pancake edible? I think the heat is evened out or something once you begin cooking them. That first one never has the right consistency and does not brown properly.
Jul. 19, 2009 10:34 am
I used a skillet with a handle or a frying pan and Yes the first ones never come out right. I usually start adjusting the temp after those first two and then voila! the rest come out perfectly. I dont know what it is, but I always expect the first couple of em to be unedible.
Jul. 27, 2009 11:44 am
I use a skillet and after it is hot I turn down temp before I put the first one,so I don't have to dispense it.
Jul. 28, 2009 10:57 pm
The flour could get "old" as does some of the other ingredients. I keep flour in the freezer, on a suggestion many years ago from a chef, & never had a problem since w/ off tasting baked goods. Also, you must let your pan heat thoroughly before using as Chez Lolo mentions. Good luck.
Aug. 1, 2009 7:05 am
Sandi, I know exactly what you are talking about and its the brand of baking powder you are using.You need to use a aluminum-free baking powder. They sell it at the grocery store. you need to use RUMFORD baking powder it is a red can.
Aug. 1, 2009 11:26 am
For me, the difference between the first batch of pancakes and the rest has to do with the oil on the pan. If you pour a small circle of vegetable oil on and tip the pan or spread it with your pancake turner, then it doesn't really coat the pan right. Your first batch of pancakes soaks up the excess, then the remaining batches come out perfect. The trick is to spread your oil around the pan with a paper towel. This applies a thin, even coating to the pan and soaks up the excess. Now your first batch will come out like all the rest. The other trick is to match your pan/griddle temperature to the thickness of your batter. Thin batter requires a hotter pan, to cook quickly. Thicker batter takes a slightly cooler pan, to cook the pancake through.
Aug. 9, 2009 9:36 am
I've read two different things about the shelf life of baking soda and baking powder...some say it lasts indefinitely, others say replace after 6-12 months. If you're having trouble, I'd suggest buying a new box.
Aug. 16, 2009 5:51 am
I've used carbonated water in pancake and waffle recipes and LOVE the results. I replace about 1/4 of the milk recommended with the bubbly water.
Aug. 20, 2009 7:28 am
Hi! If you add one Tbsp of lemon juice to the batter, the taste from the baking powder will dissapear.. Vinegar works as well, but then you don't need as much..I prefer lemon juice :) gives it a great taste too if you add a little more.. try adding zest..
Aug. 30, 2009 1:49 am
hi,why not trying to beat the egg whites over a pan of very hot but not boiling can hold bubbles longer even better if after folding the batter pour on pan immidiately.good luck
Aug. 30, 2009 7:53 pm
hi, u see pancakes are not common in our country. could u suggest the easiest method to make (and perfect too!). thanks.
Pat D 
Sep. 17, 2009 5:02 am
I have started to keep baking soda and powder in the fridge in a Mason jar. This seems to keep everything fresh and working fine.
Sep. 21, 2009 5:06 pm
I havesubstitued a clear soda pop, (equal amount of milk or water) and adjusted to how thin we like pancakes, they came out light and smooth tasting.
Sep. 26, 2009 6:19 am
Make sure your baking powder is fresh, no more than a year old.
Nov. 11, 2009 10:29 am
Thanks for all the advice, I am new to cooking and so I need lots of help.
Nov. 28, 2009 1:39 pm
I have experimented with a sour product to keep mine "risen" and bubbly. Usually orange juice is at hand. I remember my dad (from his hunting camp days)would make us pancakes with beer. Forgotten what they tasted like but as kids we thought that was the coolest thing-mom didnt.
Diane @ VerandahHome 
Dec. 5, 2009 9:17 am
I agree. If your baking powder or baking soda is old, it can definitely affect the fluffiness of your pancakes. I usually just make mine with Bisquick, but always add half milk/half OJ, a tsp of baking powder, a spoon of sugar, vanilla, and a dash of cinnamon. Makes a pretty good pancake...and of course, some days I throw in blueberries, chocolate chips, or bananas. No complaints and no leftovers. 
Dec. 20, 2009 6:26 am
I agree with those who are sharing that the type of Baking powder is to blame. My Mom's always tasted like baking powder and it drove me crazy! When I began making my own pancakes i experimented and found the only one that doesn't taste like that is the Rumford. Every since- I love pancakes!
Dec. 20, 2009 8:07 pm
I make a pancake that uses several different flours (wheat, rye, and cornmeal.) I use buttermilk and a small amount of baking soda as well as Rumsford baking powder. I use an old-fashion cast iron griddle on a gas stove. I use unsalted butter, never vegetable oil of any sort. The pancakes come out great every time. I think the buttermilk working with the different flours and baking soda/baking powder mix makes all the difference. I use a naturally cultured buttermilk, not non fat. It does make for some excellent pancakes, with real maple syrup. Fabulous!
Jan. 6, 2010 9:13 am
Sandy and Lynne, try replacing your baking powder. It stops working and tastes stronger when it gets too old.
Jan. 8, 2010 5:29 pm
I make buttermilk pancakes of all kinds (corn meal, whole wheat, buckwheat, etc), and never encounter such problems. I use only baking soda with baking powder. Mix dry ingredients in one bowl and wet ingredients in another. Then mix the wet into the dry, combining with a few swift strokes. Do not worry about the few lumps in the batter. I always include oil in the wet mixture, and cook on an iron griddle.
Jan. 21, 2010 9:43 pm
Love the idea of Non-aluminum baking powder! Thanks!!! I always beat egg white separately & fold in to batter just B4 pouring onto griddle. I've always used 7-Up of Sprite to add lightness. Never fails!!!
Jan. 22, 2010 7:01 am
I only use self-rising flour and buttermilk in my pancakes so it's never a problem.
Jan. 25, 2010 3:08 pm
I use bisquick and add about 1/2 cup to 1 cup more of milk than it calls for, i also add about a tsp of cinnamon, they are really fluffy and delicious,my kids want to eat them for every meal.
Jan. 26, 2010 7:40 pm
I love to play a game with my kids called what's the secret ingredient. I've used finely grated apples finely ground peaches, small pieces of bananas, cinnamon, mandarian oranges. Use what you have. It's fun and more healthy.
Jan. 28, 2010 1:40 pm
How can I save this and other info into my recipe box.
Feb. 1, 2010 3:34 pm
You can test the feshness of your baking powder by putting a teaspoon or so in a cup of water. It will bubble away radically if it is good. No bubbles, replace your powder. Baking soda can be tested the same way with vinegar instead of water.
Feb. 7, 2010 2:05 pm
Ok...I am so kicking myself for not getting my grandmas secret to her perfect "flapjack" as we called them! Hers were always so light, fluffy and the outside was golden and velvety... I can occasionally get them to be light and fluffy, but I rarely get the outside evenly golden and velvety...what's the secret there?
baker man 
Feb. 11, 2010 7:08 pm
I bought a 1pound bag of baking powder thinking it was economical. After seven months my cakes had an off-taste. I then realized the product was too old. I totally agree with others, Rumford baking powder is the way to go, even though it is more expensive. Your first batch should come out good, if you wipe the skillet with a light coating of vegeatable oil. I do not use butter because it has a tendancy to burn. When you think the skillet is hot enough sprinkle it with a few drops of water. It's not ready until the water does a dance. Insofar as the woman who uses lemon juice in her batter, it is somewhat like using buttermilk.
Feb. 15, 2010 7:30 pm
My pancakes always seem to be just right! I never know amounts, just mix by feel. Adding a small amount of vanilla and beating the egg whites to a marangue makes for a wonderful taste and a light pancake. Before cooking the first batch, put enough batter on the grill to yield one about the size of a half dollar. Check the color when done for any necessary heat or oil adjustment. I could go on and on about pancakes, I've made them many ways in the past. They're delightful anyway you make them. Just use a little temder, love and care and they will be just right!! Good luck!
Feb. 19, 2010 1:51 pm
Sandi and Lynne: Here's what I've learned... 1. I don't recommend using baking soda for pancakes. For 1c. flour, use 2-2.5 tsp baking powder. 2. To encourage the baking powder, replace 1tbsp of each cup of liquid used with 1tbsp of vinegar. You won't be able to taste it, but you will get fluffier pancakes. 3. Sifting is your best friend. Flour settles into a dense mass in the bag, making your baked goods a dense mass if you don't sift the flour first. 4. Muffins aren't supposed to rise, really... so just do your best to make them not dense; sifting and using vinegar. I hope that helps!
Feb. 20, 2010 3:45 pm
My grandmother, Omi, born about 1890's in Berlin made delicious pancakes. She did somethings I generally avoid: used a tiny dab of Crisco for each large pancake and an aluminum fry pan. Her batter was very thin, crepe like and she spread it using her wrists to rotate the pan so each pancake was the size of the pan. Omi always sifted flour. She mixed the yolks in with the dry ingredients and beat the egg whites stiff which were added at last. Because the 'cake' was flat (and melt in your mouth tender) there was no need for a rising agent. Her solution for a less than perfect first pancake "the doggies get the first one". Another taboo but her large mutts who all lived long lives loved the rule and when we had 2 dogs the first 2 pancakes where "the doggies". Keep cooking all!
Mar. 3, 2010 9:28 pm
I am a Mauritian and i have been loving doing pancakes from the lovely tips i had from this site. I use butter on the griddle instead of oil and my pancakes seem to be lighter than when i use oil. And try adding a very little amount of cinnamon powder to your mix. I love the taste of it!!
Mar. 12, 2010 8:45 pm
That sounds great- good tips- I love a fluffy pancake- I will give that a try and it sound like it should work.Thanks for the tip. :)
Mar. 19, 2010 10:15 am
substitute buttermilk for the milk and reduce the baking soda and powder by half. You'll get great taste and light fluffy pancakes.
Mar. 23, 2010 12:19 pm
Like Sesluke said...BUTTERMILK. We always buy extra and freeze it in zip-locks

seslucke Dec. 20, 2009 8:07 pm I make a pancake that uses several different flours (wheat, rye, and cornmeal.) I use buttermilk and a small amount of baking soda as well as Rumsford baking powder. I use an old-fashion cast iron griddle on a gas stove. I use unsalted butter, never vegetable oil of any sort. The pancakes come out great every time. I think the buttermilk working with the different flours and baking soda/baking powder mix makes all the difference. I use a naturally cultured buttermilk, not non fat. It does make for some excellent pancakes, with real maple syrup. Fabulous!
Apr. 2, 2010 5:46 am
Ok,this is all I do to make my pancakes. I'm a cook by trade and one of the things I'm most famous for with my customers, is my pancakes. What I find the problem is with most people's cooking problems, is simply trying to 'over cook' a very simple recipe. My method is quick, simple and has never failed me. It is also a very easy recipe to alter to your required taste without ruining the outcome. I only ever use Self Raising Flour! For every 2cups of flour I use 1 egg, 2tablespoons of caster sugar, and enough milk to make a thick batter. And thats it! But....the cooking part is also important. Only use butter or margarine because it compliments and adds to the flavor. If your worried about the butter burning, then adding a few drops of oil to butter helps prevent this. The other thing is, if your butter starts to turn (burn) the heat maybe too high. Pancakes, or anything cooked with flour, needs to cook long enough for the flour enzymes to burst so as to prevent the uncooked four tast
Laura Woods 
Apr. 10, 2010 11:25 am
With measuring any dry ingredients you need to use the scoop and scrape it with a flat edge knife. Even with spoon measurements. Baking Powders and Baking Sodas should be checked to see if they are still active before adding them to the mixture they loose their effectiveness over time. Just put a teaspoon of powder in a cup and add some water. If it doesn't bubble much then it wont make your breads rise.
Apr. 10, 2010 11:39 am
My pancakes dont get done on the inside, even if I nearly burn the outside. I was using whole wheat flour from gold. I think that may be why?
Apr. 17, 2010 6:35 pm
I also use bisquick, but look down at the bottom after the recipe for classic and supreme pancakes. I used bisquick for a long time before I noticed it. I like the supreme.
Apr. 22, 2010 5:48 pm
The pancakes burn on the outside with out cooking on the inside because the temperature to high. Just lower the temp a bit and the pancakes should cook through without burning.
Apr. 25, 2010 8:53 am mixing the eggyolk with the dry ingredients, do you have to beat the eggyolk first before mixing with the dry ingredients? Thnx.
Cheryl A 
Apr. 26, 2010 5:39 pm
I have trouble getting Gluten-Free pancakes to cook inside. They are always flat and raw in the middle. It doesnt matter if they are from scratch or a mix, they still dont cook! What am I doing wrong? Please someone help!
May 8, 2010 3:21 am
To Cheryl A...perhaps your batter is too thick...try thinning it with a bit of milk and see if that helps...also, experiment with the heat.
May 21, 2010 11:02 pm
Wow---!! are you flippin' out about pancake's?. " Whoa." Nice thing to try and make PERFECT- many, flavors, maybe a flavor you have never tried... I am a Master Chef, who likes to chat food.
May 25, 2010 4:25 pm
I love these tips, my kids love pancakes (even when they don't come out right). Anything to make breakfast better for them:)
Aug. 28, 2010 7:19 am
The best way to get a perfect pancake (not to mention a perfect pancake from the first one). Is to get a griddle or electric skillet that you can control the tempature. Set it at 300 deg. and let it warm up at the very least 10 minutes before you start cooking. Also, before you turn it on spray it with non-stick cooking spray. I don't use shortening, oil or butter on the cooking surface.
Sep. 3, 2010 8:13 pm
Never overstir pancakes, no matter your ingredients. Stir just enough to wet the dry ingredients.
Sep. 6, 2010 8:23 am
It's kind of funny that so many of us want the 'perfect pancake'! It seems like such a simple thing but it isn't. I've been cooking at home and professionally for years and still haven't got it right, so thank you to everyone who posted such helpful tips here. I`m off to try yet another variation for my family! Happy cooking!
Sep. 8, 2010 8:23 pm
I tried adding soda in place r 1/4 of the cup of milk and the results were great! It was like a science experiment how they puffed up! I poured my batter in the pan, added a few bits of chopped banana and a sprinkle of cinnamon and YUMMY!
Sep. 15, 2010 10:56 am
All your comments were terrific. My 2 cents worth for perfect pancakes: I don't measure anything but I'll try. 2 C. flour, 1-1/2 cup milk (mixed with a tbsp vinegar or lemon juice, let sit for 5 minutes), 1 large egg (beaten), 1 tbsp sugar, 2 tbsp canola oil, 1 tsp each baking powder, baking soda and a pinch of salt. No biggie, dump all in a bowl and stir to mix ... DO NOT OVERMIX ... Heat a teflon pan or griddle over medium heat, spray with cooking spray. Drop 1/4 cup batter (as many that will fit)and DON'T TOUCH THEM UNTIL YOU SEE BUBBLES ON THE SURFACE. Flip and cook another minute or so. Done. My kids can eat a dozen of these; they're good! Give it a try. EASY!
Sep. 16, 2010 8:45 am
try mixing all of your dry ingredients together in a bowl with a wisk for about 30 seconds. Wisking your dry ingredients will blend them and hopefully you won't have the yucky taste.
Ed Lapalme 
Sep. 26, 2010 2:35 pm
I use a nonstick griddle for my pancakes.I don't use butter or oil and the first pancake is as brown as the last.
Oct. 17, 2010 6:25 am
Love the suggestion!
Oct. 27, 2010 3:34 pm
Hi, people! I am from Europe and back at home we always "slake" baking soda with vinegar. If you take half a teaspoon of soda and pour a little vinegar on it, it will start bubbling and turn into foam. So, add this foam to your batter and mix it well. Thus you won't have that bitter taste of soda in your muffins, pancakes etc.
Nov. 5, 2010 12:41 pm
My husband uses a boxes pancake mix, he makes it a little thicker than usual and then drops spoon fulls in hot oil and makes pancake bites, we dip them in syrup or sprinkle with cinnamon and sugar.
crazy crayonz 
Nov. 7, 2010 8:27 am
i'd never tought to use actual soda in a pancake recipe, but it makes sense, can't wait to try it- thanks for all the helpful hints! !
Nov. 16, 2010 4:27 pm
Replace your baking soda to ensure good leavening results for these pancakes and the upcoming holiday baking.
Nov. 20, 2010 1:22 pm
I would like to send mallancox A very big THANK YOU for your wonderful tips on how to make a pancake. Your tips were "right on the money"!! I followed your advice exactly and we were rewarded with a breakfast of delicious and ediable pancakes! Thank you from the bottom of my pancake deprived heart (wink). Respectfully, birdkitty
Dec. 21, 2010 8:03 pm
I find that often there is too much liquid added, so, be careful that you are not making crepes and not pancakes.
Dec. 22, 2010 3:03 am
i use strawberry flavor milk instead of plain milk, and it makes it tastier!
Jan. 3, 2011 3:10 pm
Hello everyone listen there is a good pancake flower by Bob's Red Mill and never use aluminum that's in Bisquick and store bought pan cake mixes. I've used a iron pan all my life however want to get the presto pancake maker because you can always control the heat. Whipping the egg white I have to try and I use all fruit for topping with smart balance you can put in fruit like apples or corn for fritters or carob or chocolate and yes use aluminum free Rum-ford baking powder if it requires it. Never tried beer or soda. Never used butter milk yet have used juices in place of milk.That's my secret in all my baking goods. Even from a guy I used to know at my pizza place that I used to go to back east who is from Italy used a little sugar in the pizza dough as i use Stevia 5 drops in my sauces and chili. Note: For diabetics or just taste I use in every thing an herb called Stevia or Stevita it's white clear Glycerine liquid or powder like sugar comes even in a jar and it comes in flavors
Jan. 10, 2011 5:15 am
Extra bits - don't remember how we even started it, probably when the kids were young and groceries were short and looking for a way to make simple a little better. I add cubed cheese (like Velveeta) to the pancake mix then cook as usual. Cheese gets melty and is a nice flavor contrast with Maple Syrup. My kids (now 32, 30, 28) still ask for them. Mom, can you make cheese pancakes?
Jan. 10, 2011 9:54 am
I use a spray of pam for each group of pancakes and I do the water test to see if the water bubbles before I begin once I get the test I lower the temp and spray after each group. Works good.
Jan. 12, 2011 9:34 am
I use soured milk in my recipe and it does taste better if it sits for a while.
Jan. 17, 2011 7:26 pm
I have beautiful top-of-the-line stainless steel pans, but for pancakes I always fall back on my cast iron skillets. My skillets are always seasoned and ready to go. I inherited them when my mother passed away in 2003, and she got them when she got married in 1950. 
Jan. 30, 2011 10:12 am
I love pancakes and have been getter better at making them. I am allergic to eggs, so I have to use either "nothing" or the arrowroot type powder that is a replacer. Is there something else I can do to make them better? I have already gotten good advice - but not for the eggless part! Lori the Caboit Trail cook. (do we have an eggless section on the site?)
Jan. 31, 2011 1:23 pm
Can anyone comment on how to make pancakes like perkins or embers? Will these tips get that close?
Feb. 9, 2011 5:07 pm
Sandi and Lynne, I had the same experience some years ago and found that baking powder loses its levening power after a while. I bought new product and the problem fixed itself. It is also possible to hasten the aging process if your baking powder is stored close to a heat source.
Feb. 23, 2011 4:18 pm
We run a Bed & Breakfast and I use clarified butter in my pancake mix and it makes all the difference in the world, you don't have to oil the griddle.
Mar. 1, 2011 6:28 pm
So this is my favorite way to make pancakes. The trick comes not int th recipe but in using bacon grease. I save mine in a jar and keep it in the fridge, keeps forever never had any go bad. But using it for pancakes give a little bacon flavor and the grease really cooks them up great.
Mar. 1, 2011 11:00 pm
I make pancakes regularly using spelt flour with rice milk, honey instead of sugar, organic ghee (clarified butter) instead of oil to make the batter. A table spoon of lemon juice is also added. I use a little bit of ghee on the non stick pan before cooking at low heat. Turns out great everytime.
Mar. 2, 2011 1:19 am
First are you pregnant? I really could not even stand the smell of a newspaper. Sandi. I have not had that issue unless i had old BPowder. I have several different recipes. One very light one is with sour cream, one healthy one is with buttermilk and oatmeal, one has yeast, one is more like a german or swedish pancake or crepe. I learned at McDonalds of all places that their griddle never has fat cooked on it for the pancakes. They cook just on the stainless steel griddle no grease, spray etc. I think that is why the first pancake is different. I never spray the second time I cook them.
Mar. 2, 2011 5:05 am
Try using self rising flour instead of plain and no baking powder, I use some flaxseed as well and my pancakes turn out real fluffy.
Mar. 2, 2011 6:10 am
Such good tips and advice! Thank you to everyone providing their tips so the rest of us can use and it looks to me like we can cook a different pancake everyday. Can't wait to get started.
Mar. 2, 2011 8:11 am
Has anyone had success using a cast iron griddle (double burner) on a glass top electric range? That's all I have to work with right now. :(
Mar. 3, 2011 2:11 pm
My pancakes never turn out pretty like on the box. I follow the directions exactly but they never turn out light golden brown and fluffy. Can someone help?!!!!
I Deserve It 
Mar. 4, 2011 12:46 am
for egg replacer we use about a T soy flour and a T water for each egg called for in the recipe. in fact when making mixes from scratch that will call for eggs I almost always do this in case i don't have eggs handy :)
Mar. 4, 2011 7:13 am
Hi.As far as I remember the pancake that I made never turn out I would I to try the recipe post in allrecipes but I don't have vinegar in my house as we seldom use them.Can I replace it with something else?
Mar. 4, 2011 3:48 pm
Vinegar can be replaced by lemon juice in many recipes.
Mar. 4, 2011 9:13 pm
If your first pancake turns out "pale" here is what I have found...use well seasoned cast iron pans, first heat the pan, add oil and let the oil heat up then add your batter. Works for me, hope this helps!
Mar. 7, 2011 3:12 pm
An old family secret for buttermilk pancakes is to mix the baking soda into the buttermilk, stir and let sit for at least 10 minutes. No baking soda taste in the pancakes.
Mar. 9, 2011 7:14 pm
this may sound nuts but it worked for our 10 kids a long time ago 2 families merged. mix up any recipe you like.put the BP in like normal. but add either sugar- molassis-honey -bgn.sugar any of those, 2 or 3 tbsp for a normal sized family. I trippled it. mix it up well. bon't worry about over mixing. add liquid till it is thin. then the magic.add a package of dry yeast. for normal family 1/2 pk or so. don't get scientific. it's just cooking n eatn mix up good put a lid on it and put in refer overnight. cook on a hot oiled ,[what you prefer for oil] cast iron skillet. it goes fast . you need more than one at the stove. but our kids tore em up. and the're still alive.
Mar. 19, 2011 3:03 am
nothing that i can add to the pancakes you have all coverd - but - i to have the first ones a mess - but never discarded - is cooks fault so have to pay the price - yummmmmy - lol
Bobbie S. 
Mar. 24, 2011 3:24 am
I've just finished reading all of the Tips and Pancake problems and didn't see this bit of information. Baking powder and Baking soda, both have an expiration date on the bottom. And store the Baking powder upside down to keep air and any moisture out of it. Can't do the same with the B. soda (box) but could keep it dry in a tight food container. Now I'm hungry for some Pancakes!!
Apr. 1, 2011 7:01 pm
The best tip...honestly about not tasting the baking soda taste is mixing it into the milk or buttermilk. It really works
Apr. 10, 2011 5:17 am
If you are tasting too much baking powder in pancakes or biscuits, purchase a baking powder (double acting) without aluminum. This solved it for me...
Apr. 16, 2011 8:35 pm
Reply to Buelowfamily: I cook pancakes on a glass top range (not my preference) with a coated cast double burner griddle, and have figured it out. Using 2 front/back burners, preheat griddle while mixing batter. Wipe griddle surface with oiled paper towel. Pour the batter over the 2 burner locations. (don't try to make more than 2 at a time) You will locate the cooking spots by the browning evenly or unevenly on the pancakes when you turn them. My burners do not heat the same, so I have to adjust each temperature. Try medium settings, to start. Adjust the location of batter, and adjust the placement of griddle, as needed. Once you find the correct adjustments for your range, you can produce pancakes quickly. Good luck!
May 13, 2011 4:04 pm
I used Samantha (the aussie's) receipe, I did use, vanilla, cinnamon and I added a little more sugar than it called for. My kids LOVE it, they use less syrup and it was really easy, the thicker the batter the fluffier the pancakes.
Jul. 19, 2011 11:07 am
I have found that you need no oil in making pancakes i use one egg per 6 pancakes, to achieve a beautiful raised pancake warm the milk, greek yogurt and vinegar about 15 seconds in the microvave and mix with the dry and wait a few minutes before pouring on a hot griddle i love adjusting receipes to meet my needs.
Aug. 17, 2011 5:18 am
Although I prefer waffles, I do like pancakes, but I don't CRAVE them, and I certainly don't want to eat crispy pancakes anymore than I want to eat crispy cookies. (Although certain kinds of cookies are OK crispy, for example, gingersnaps). IMHO, It's fine for WAFFLES to be somewhat crispy on the outside and light and fluffy on the inside, but NO crispiness on pancakes! For me, pancakes should be light and fluffy inside and out! (BTW, why I prefer waffles to pancakes is because waffles have those square indendations, and when I was a kid, I liked to pour syrup carefully into each one of those indentations. Plus, waffles hold up to syrup better. They don't soak up syrup like a sponge and fall apart the way pancakes do. Also, with waffles, you can make extras, freeze 'em, and make them into toaster waffles. I don't know if you can freeze pancakes and make 'em into toaster pancakes, although maybe you can.
Aug. 17, 2011 8:21 am
i use lard.
Aug. 23, 2011 8:35 am
When using baking powder make sure to stir it prior to measuring it from the can. It seems to settle in the can and stirring it seems to make it react the way it should.
Sep. 19, 2011 11:39 am
How do I cook an old fashion pancake to get the edges perfectly crisp.?
Sep. 28, 2011 12:34 am
mmm . . . great tips.
Nov. 13, 2011 5:16 pm
Recepti za kolace
Dec. 7, 2011 6:04 pm
Thank God I came across this! Lately, I've been sucking at cooking pancakes, so this will definitely help me in the future!
Dec. 9, 2011 3:04 pm
My family doesn't like buttermilk, and something I've used instead of buttermilk powder, which can get rock hard,(or souring my milk with vinegar or lemon) is flavoured yogurt with about 3 Tbsp milk to thin it down. Makes nice fluffy pancakes with a fruit flavour (whichever one you've chosen). I put my milk and soda mixture into a separate container, and let the soda work its magic. Then I add the oil and beaten eggs, (from another container) to my dry mixture and the yoghurt mixture last. I have an electric griddle and I set the temp to 350, which makes them turn out perfectly. I use Arm and Hammer soda and Magic Baking Powder. Calumet's not a bad substitute for those cooks outside of Canada. Hope this sheds some light on the problem.
Feb. 22, 2012 12:21 am
Teamcook, Aspertame is under the name of Equal. Splenda is sucrolose. These are not close to the same substances. This is a very common mistake.
Feb. 22, 2012 8:07 am
I personally prefer waffles to pancakes. (They have more substance and hold up to syrups much better. Pancakes absorb syrup like a sponge, get soggy, and fall apart. ICK! Plus, when I was a kid, I liked filling each individual waffle indentation with syrup.) I agree 1000% with those posters who said to replace milk with buttermilk. Baked goods come out nice and moist with good ol' buttermilk. (I call buttermilk BETTERmilk. Love the stuff, both for baking and drinking.) As for baking powder and baking soda, baking SODA will last pretty much indefinitely, BUT, baking POWDER does have a shelf life. A fairly long shelf life to be sure, but a shelf life nonetheless. If you've had a can of baking POWDER sitting around for quite some time, test it before using by dropping a pinch into a container of warm water. If it fizzes, you're good to go; if not, toss it and get a fresh can. As for baking powder having a TASTE, as some posters wrote, I can't attest to that. I have no idea what baki
Bob Johnson 
Feb. 22, 2012 11:15 am
I have ALWAYS used an electric frying pan or 'cooker' or an electric griddle, makes three at a time from prepared mix. ONLY use a whisk and Gently combine the mix and liquid, use milk, half&half or whole cream. Add extra's just as you pour the batter. A 1/4 cup measure is the perfect size for a 6" pancake and yes the first one goes to the dog who never complains... except for more... Pancakes are very simple things, failures are generally due to over-complications or "Working the Batter"
Bluenose Too 
Feb. 23, 2012 3:24 pm
use sugar in the batter to help browning.I cook mine on an electric griddle with no oil at all, however when I used a cast iron fry pan I used a strip of bacon to grease the pan. Lightly move bacon across hot pan to cover the surface
Feb. 26, 2012 6:12 am
Baking soda should be replaced about every 3 months. but do not just throw it away, pour it down the sink drain to freshen the drain, set it open in the refrigerator or freezer to collect oders, add to your wash to freshen your clothes. also, I cook my pancakes in a cash iron skillet or cast iron griddle. they always come out great.
Mar. 4, 2012 10:13 am
I have success with my pancakes but nobody has mentioned Greek yogurt pancakes. I tried one from Chobani and the flavor is amazing but even after trying ALL your suggestions the pancakes still have a raw texture. Does anyone have a solution?
Mar. 11, 2012 5:16 pm
Great instruction! I will try this this evening.
Mar. 20, 2012 3:55 am
My muffins never seem to rise very much. I usually put the muffin cup about half full and it rises only to just barely the top edge. I bought new baking powder and soda but has not changed the outcome. What am I doing wrong?
Apr. 8, 2012 2:37 pm
My pancake batter at times comes out stringy looking( that is the best way I can describe it) and the pancake turns out raw on the inside. The temperature of the pan is fine. I am troubled because this does not always happen. I have stored my premixed dry ingredients in a jar and use them as needed. What can possibly be the problem?
Apr. 8, 2012 10:02 pm
My pancake batter at times comes out stringy looking( that is the best way I can describe it) and the pancake turns out raw on the inside. The temperature of the pan is fine.I am troubled trying to figure this out because with the same premix of dry ingredients it turns out great and other times raw and more of a wet texture inside. I have stored my premixed dry ingredients in a jar and use them as needed. What can possibly be the problem?
Apr. 9, 2012 9:17 pm
Stringy pancakes might come from poorly beaten eggs, or poorly mixed milk and eggs. Use whisk, eggbeater or mixer to get the liquid part all mixed up well before adding in the dry stuff. Or try a commercial just-add-water mix, no wet ingredient woes. I get good results with a wide 12" nonstick skillet, which can fry 3 pancakes at a time. The lip of the skillet makes it a little tricky to turn the pancakes, but also helps keep it more uniformly warm in there. I flip each cake so the part that was near the center is towards the outside and vice versa. I use a 1/4 cup measure and pour out a little less batter for each pancake. Temperature should be such that 60 seconds per side produces a golden brown pancake. (Oil in the pan will be just shy of smoking.)
Apr. 11, 2012 7:37 pm
Thanks Redneck. I already use a mixer and I beat the eggs very much and then add in buttermilk and melted then slightly cooled butter. I let the batter rest for 30 minutes before cooking. 70% of the time they come out fine but the other 30% very disappointing.
Apr. 19, 2012 11:50 pm
graphsmith, The point that Teamcook is trying to make, is still a valid one: that there are controversial health issues affecting the use of these artificial sweeteners, i.e., with aspartame AND Splenda that the public should be aware of when using them.
Apr. 21, 2012 10:52 am
A tip from gramma took care of that.just add 1/4 cup of oil,meat dripings to batter. Then spray pan with pam(etc),and wipe out with paper towel. Haven't messed up a pancake since.
Apr. 22, 2012 9:04 pm
I've been cooking pancakes for quite sometime and this article was informative - I previously didn't think twice about stacking pancakes as I waited for the others to finish cooking. I've also been guilty about pressing down on my pancakes...but no more!
donna holder 
Apr. 24, 2012 12:21 pm
johnly. try filling ur muffin tins 3/3 full. they will come out just right.
donna holder 
Apr. 24, 2012 12:22 pm
sorry 3/4 full for muffins
May 27, 2012 6:49 pm
Perfect pancakes :0). Simple fresh ingredients, don't stir the batter too much, dont cook with your heat too high and spray with Pam spray for baking. It leaves a nice sweet flavor. Also find a great quality griddle, mine is Caphalon :0), and your cakes will turn out good everytime. In a pinch for time? Krusteaz mix makes great pancakes.
Aug. 8, 2012 5:30 pm
Nordic Ware in Minn.makes a marvelous lightweight aluminum nonstick griddle that fits right over your two burners and I have yet to ever add any thing on it to cook. It truly is a nonstick griddle and you can fit (and cook) considerably more pancakes at one time!
anne p. 
Aug. 10, 2012 10:40 pm
cant wait to try.thanks for all your tips
Nora C 
Aug. 29, 2012 10:49 am
I have only ever used 2 rather old electric frying pans that I inherited from my Mum and Grandma. I have never had to throw the first or any pancakes away. Always perfect - every time - whether using Pam, butter, or oil. Both pans came with a guide on the handle with the appropriate temps to use for various recipes. I think back in the late 60's & early 70's many manufacturer's actually used their R&D depts to properly test, and provide this important info. Today that sort of thing just isn't done anymore and everything is disposable. So, hold on to those old treasures in your Mother's kitchen! Get them rewired. They aren't always pretty after years of use but, definitely worth it!!
Sep. 1, 2012 10:03 am
My kids (and I) love my pancake recipe - I don't measure it so you'll have to test it if you need to measure. I combine plain yogurt (not neccessary to use the yummy but expensive Greek) with the baking powder and egg first, then add a mix of whole wheat and white flower with a package of oatmeal (apple cinnamon is the best) with a bit of cinnamon, allspice and a dollop of honey. I add some water and -if there is lots in the fridge-some milk and a dollop of olive oil and stir gently until it is smooth and the "right" consistency. I then put it in the fridge for 1/2 hour or so. You can leave it overnight but it isn't quite as good, it will separate and then you have to stir more. I don't have a griddle or a cast iron pan and I find pam plus later use of oil is fine with my stainless steel pan as long as I keep the temp fairly low. Otherwise the pancakes are still ok but the pan takes ages to clean! PS sometimes I use apple sauce too, and I have heard that you can skip the egg if you
Nov. 12, 2012 8:05 am
hi yes im making homemade pancakes and i think i put to much flour and it is coming out more like dough and to THICK i dont know what to do? please someone help ASAP!!!!!!
Nov. 23, 2012 8:36 am
I have made buttermilk pancakes and sour dough pancakes with a starter all my life; butnow in my golden years I have become lazier and found only one store bought mix that compares and that is Krusteaz. But it must be mixed with carbonated liquid( I prefer a light beer) with very little mixing - perfect pancakes every time. I use a cast-iron griddle over two burners on gas range and the first ones will not turn out okay if I am impatient ..
Mar. 21, 2013 11:08 am
Well, I've gotten my pancakes down perfectly. I cook them 5 times a week. I measure the ingredients exactly, using non-aluminum baking powder, and after the batter is made I turn the electric stove to the exact same spot and then set the timer for exactly 6 minutes. Timer goes off and every pancake is perfect (including the first one)
Apr. 15, 2013 10:20 am
Hi,thanks for all our tips.I'll try next week.ymm..ymm.
Jun. 23, 2013 5:45 am
Sandi try using chocolate chips in the batter to give it a more sweet taste and also put some vanilla extract in the batter and when making the pancakes use butter on the pan to give it a golden brown looking color
Aug. 13, 2013 11:47 am
I was inspired after reading all of the great pancake suggestions and I went to the kitchen to try a couple of new ideas. I had a fresh ripe peach, a bottle of fruit flavored carbonated water, and a box of Jiffy Mix. I only wanted two or three pancakes so I took about a cup of Jiffy Mix and brought it to the right consistency using the carbonated water. After heating the pan and spraying it with a bit of nonstick oil, I poured my three pancakes. I sliced half of the peach on top of the batter and as soon as bubbles started to form on the surface, I flipped the. The results were wonderful. I used sugar free syrup and they ended up tasting just like my mother's peach cobbler. I may never make pancakes any other way again !!!
Mar. 21, 2014 9:26 pm
Thank you to the OP, amd all these comments are wonderful! I love using 1/2 Perrier and 1/2 milk for the liquid in pancake recipes
Jul. 14, 2014 10:00 pm
Let your batter come to room tempurature. they will cook more evenly. You can also add a little lemon juice. Makes them fluffier.
Sep. 25, 2014 9:18 am
I don't think im using enough baby powder because its very strange taste.
Oct. 16, 2014 4:45 am
WOW.. a lot of input. Let me give you the chemistry side of things. First, there is BAKING SODA in BAKING POWDER. Its bicarbonate of Soda. Look on the ingredients list. Two- if you place lemon juice or vinegar in a small cup (1/4 c) and add a bit of baking soda you get Bubbles. This was a 6th grade experiment in school. Using and old plastic film tube, vinegar and soda to make a rocket. Its an acid base reaction. It causes CO2 gas to be released. Which is in fizzy or carbonated drinks. By adding vinegar or using buttermilk the acid in these react with the soda in your dry mix and cause the CO2 release and you get airy pancakes. Its THAT simple. Problems occur when your flour is old and absorbs moisture or your baking powder degrades. Yes it can degrade. Try a different brand of flour if you have issues and check on the expiration date of your rising agent.
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