How to Make Perfect, Fluffy Pancakes

Take your pancake game to the next level with these tips for making the best pancakes quickly and easily.

Bruce and Jeanne Lubin,
April 25, 2016

fluffy pancakes

Tip #1: Don't Overmix

When making pancake better (whether from scratch or from the box), make sure not to overmix it—you don’t want the gluten in the flour to overdevelop, and you want to and allow the carbon dioxide that makes the little air pockets to escape. It’s better to leave in a couple of lumps than to overstir.

Tip #2: Cool Down the Batter

After mixing it together, refrigerate your pancake batter for up to 30 minutes. This further slows the development of the gluten and the leavening action. If possible, put the bowl back in the fridge in between batches.

Tip #3: Stir Before You Go

Always quickly stir the pancake batter a few times before you pour it onto the griddle. The ingredients can settle; stirring recombines them and aerates the batter.

Tip #4: Know When to Flip!

This tip is essential for getting the fluffiest pancakes possible: Make sure you flip the pancakes as soon as air bubbles appear on the top (if necessary, you can always flip them again to finish cooking them.) If you wait until the bubbles break, gas escapes, and your pancakes won’t be as light or fluffy.

Tip #5: A Pancake Cheat

If you like brown-on-the-outside pancakes, add a little extra sugar to the batter. The sugar caramelizes, giving a browner color to the pancakes. Also, some people swear by adding a tablespoon of pure maple syrup (the real stuff—no imitations!) into your pancake batter.

Tip #6: For Pros Only

For perfectly formed pancakes, use a meat baster or empty ketchup bottle to squeeze the batter onto the griddle. It gives you so much control you’ll finally be able to make those animal-shaped pancakes your kids have been begging you for!

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Image courtesy of Shutterstock.

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