How to Make Pancakes

Follow these five tips for superior short stacks.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Golden Pancakes

Whether you like them old-school plain or buttermilk, jazzed up with fruit or chocolate chips, or uber-fancy (but still simple!) a la Giada De Laurentiis with stirred-in ricotta, pancakes always hit the spot on a cozy weekend morning. Here is everything you need to know to flip out one perfect golden disc after another. 

 

By Lesley Porcelli

Start with Flour

Whisk together the dry ingredients first.

Lumps Are OK!

Whisk your dry ingredients together, then whisk in the wet, but only until they are just combined. Don’t worry about those lumps — as long as the powdery dry ingredients are thoroughly mixed in, you’re done. Fruit add-ins can be folded into the batter or dotted in manually once your batter circles have spread (chocolate chips need to be added this way).

Add Butter

Whisk in melted butter.

Nonstick Is Key, but Cast Iron Is King

You need a nonstick surface to ensure that your flapjacks behave. A well-seasoned cast-iron skillet or griddle is a nearly universal favorite at Food Network, because of its even heating and superior heat-retaining capabilities — and for that old-fashioned griddle flavor it contributes.

Ensure Nonstick

Melting some butter across the bottom of the pan ensures that nothing will stick. Wipe out the excess for classic tender cakes; leaving a slick of hot butter in the pan will result in crisp, lacy surfaces, which ain’t too shabby either.

Timing Is Everything

Don’t jump the gun! Get your pancakes on too soon and they’ll be pale, flabby and greasy. Test readiness by wetting your hand slightly, then flicking a few water droplets at the skillet. When the water droplets sizzle and dance across the surface, it’s time to start griddling your pancakes.

Don't Flip Until Your Bubbles Have Burst

How do you know when they’re ready to turn? The edges will start to look done, but more importantly, bubbles that form across the surface of the cakes will start to pop, leaving pocks behind. This is when it’s time to turn — any sooner and you risk splattering batter out the side.

Almost Done

After another 30 seconds to a minute, they’re ready to eat.

Topping Them Off

Sure, you can keep them warm in a low oven, but there’s nothing like serving them right off the griddle. Just make sure you’ve got plenty of butter, syrup and hot coffee on hand, and keep those hotcakes coming. Now that you've mastered this technique, try making Buttermilk Pancakes with Blueberry Syrup.

Get the Recipe: Buttermilk Pancakes with Blueberry Syrup

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