On a recent shopping trip, my son was taken aback by the boxes of pancake mix on the store shelf. “Why would anyone need a mix for pancakes?” he asked me. “They’re so easy.”
He’s not wrong. Recipes like Jamie’s brilliant One-cup pancakes are easy enough to mean this beloved breakfast dish can be quickly made from scratch. In fact, my six-year-old prepped the very pancakes in these photographs, which we cooked and ate together.
Over the years I’ve taught my children the art of the pancake, so they are well versed in their preparation. As with many simple dishes, there are subtle tweaks you can make that will make them extra-special and I’m sharing my best with you today.
Haul out your cast iron pan and dig out your measuring spoons, because it’s time to cook a stack of pancakes.
Skip the white flour and feature whole grain ingredients instead. Try spelt, oat, or whole-wheat flour. We love my recipe for fluffy Buttermilk buckwheat pancakes so much that they made the cover of my new cookbook.
Both butter and buttermilk also contribute significantly to the flavour of pancakes. In my opinion, they are both a necessity. Buttermilk contributes a subtle tang and butter adds sweetness.
Use a light hand and don’t overbeat the batter. As much as I love to involve my children in making pancakes, I like to take over when it is time to combine the wet and the dry ingredients. It only takes a few gentle folds – and don’t worry about the lumps.
Fry the pancakes immediately after mixing. The buttermilk will react with the baking soda, giving you pancakes that puff nicely when they hit the pan. The longer the batter sits around, the less height you will get.
A cast iron pan over steady, medium-low heat is the best choice of pan for frying perfect pancakes. Cast iron distributes heat very well, which allows for even cooking on the pancake surface.
I use basic cooking oil for frying pancakes. Butter gets added at the table, but it makes the pan smoke if used for cooking. A silicone brush is handy for applying a thin coating of oil to the pan.
To make sure the pan is hot enough, drop a dab of batter into the pan. It should make a satisfying sizzle.
Flip when you see the bubbles pop on the top of the pancake. Don’t press down on the pancake or flip repeatedly, or they will be dense.
To keep pancakes hot, preheat an oven to 80°C/170°F and place a baking sheet on the rack. As the pancakes come out of the frying pan, transfer them to the baking sheet in the oven and cover them with a clean tea towel to keep them from drying out.
About 15 minutes is an ideal holding time for pancakes – then serve them with a good drizzle of your favourite homemade syrup.
We’re seldom without a stack of cooked pancakes in the freezer, ready and waiting for a quick snack or breakfast on the go. They actually freeze and reheat very well.
Cool the pancakes on a wire rack. Line a baking sheet with a sheet of parchment paper. Place a layer of pancakes on the baking sheet, leaving a little space in between each. Cover pancakes with another sheet of parchment and place a second layer, if needed. Place in the freezer.
Freeze for at least 6 hours, or until solid, before removing from the freezer. Working quickly, transfer the pancakes to freezer-quality resealable bags.
Label the bags with the date, then place the pancakes in the freezer and store for up to three months.
Pop pancakes in a toaster until warm and a little crispy around the edges (my preferred quick method for 1-2 pancakes).
Alternately, preheat an oven to 180°C/350°F. Place pancakes on a wire rack and bake for 7-10 minutes, or until they are hot and a little crispy at the edges. Serve at once.
For more ideas, have a look at Jamie’s Pancake Day recipes, or even try out these incredible pancake toppings.
How to Make the Perfect Pancake, According to Science
Add buttermilk and baking soda, don&rsquot overmix your batter, and bake it right away so those bubbles don&rsquot have time to escape.
We never really need an excuse to whip up our favorite breakfast foods, no matter what time of day it is. But in case you’re looking for a little extra nudge, it’s National Pancake Day!
Whether you’re celebrating tonight for dinner, tomorrow for breakfast, or this weekend with a decadent brunch, this new video from the American Chemical Society will help you pull off the perfect pancake. Hint: It’s all about the buttermilk (an acid) and baking soda (a base), which combine to form carbon dioxide bubbles—i.e. those fluffy air pockets that make pancakes so delicious and fun to eat.
Don’t care for buttermilk, or don’t have any at home? Add a tablespoon of lemon juice for each cup of regular milk in your recipe, or swap in baking powder (which combines an acid and a base) in place of buttermilk and baking soda.
RELATED: Your Family Will Flip For These Banana Pancakes
The video has a few other helpful tips, too: Don’t overmix your batter—which can lead to chewy, tough dough𠅊nd always cook it right away so those bubbles don’t have a chance to escape. To give them a little extra flavor and browning, add a little extra baking soda to the mix, or fold in some melted butter or oil.
And, of course, don’t forget the fresh fruit and some warm, gooey maple syrup. Enjoy!
This is one of my biggest tips: to prevent pancakes from burning, use olive oil! Butter can easily burn on the stove, but olive oil gives pancakes nice, crispy edges without burning them. Olive oil will prevent your pancakes from sticking to the griddle, too. You’ll know when your pan is hot enough when the olive oil easily moves around your griddle.
Tips For Perfect Pancakes
Pancakes are easy to make at home but with a few simple tips you can make them perfectly every time!
2 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla
1-1/2 cups whole milk
1 Tablespoon melted butter (plus some for the pan)
In a bowl, whisk together the flour, sugar, brown sugar, baking powder and salt.
Make a well and stir in the eggs and vanilla, adding the milk until just combined.
Tip #1: Melted butter adds a nice depth of flavor to make velvety pancakes. Stir it in at the end, right before you head to the griddle.
On medium to high heat, prep a griddle or skillet by greasing it with butter. Pour the batter into circles.
Tip #2: Wait. You’ll know when to flip the pancake once small bubbles appear in the batter and start to pop. Think of the bubbles as a timer.
Tip #3: If you flip the pancakes and get those awful dark circles around the edges with discolored centers, it’s because the heat is too high. This often happens with the first batch so simply turn down the heat. Pancakes should be evenly brown.
Tip #4: Don’t press. Much like you should never press a hamburger, the same goes for pancakes. Pressing down on them will deflate all that beautiful fluffiness.
With these little tricks pancakes will be a breeze to make and fun to eat any time of day!
Simply Perfect Pancakes
Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.
- 2 large eggs
- 1 1/4 cups (283g) milk*
- 3 tablespoons (43g) melted butter or vegetable oil
- 1 1/2 cups (184g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons (25g) sugar or 1/4 cup (35g) malted milk powder
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating it'll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Perfect your technique
Simply Perfect Pancakes
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
Tips from our Bakers
From amaranth to teff and more, ancient grains offer a world of baking possibilities. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? See our Baking With Ancient Grains Guide.
Tips for Perfect Pancakes
Both Chris's and Bridget's pancakes last week came out fluffy and beautiful. Here are a few tips to recreate their success with our Cornmeal Buttermilk Pancakes (pictured above). Try them on your next lazy Sunday and let us know if you like them.
Be sure to preheat the skillet before you add batter.
Don't flip the pancakes too early. Wait until bubbles form all over thesurface, then turn.
Adjust heat as you go. If the heat is too high, the pancakes will get toodark before they have begun to cook, resulting in uncooked centers.
If you prefer thin pancakes, add more milk to the batter.
Be creative with flavor: Once the batter has been spooned into the skilletor griddle, top with sliced bananas, walnuts, a few blueberries, chocolatechips, granola, etc). Then, flip and finish cooking.
Alternatively, set up a pancake buffet with bowls of toppings such as mixedberries, sliced bananas, honey whipped cream, granola, maple syrup,blueberry syrup, etc, and let everyone top their own plain pancakes withvarious fresh toppings.
How to make perfect pancakes
Learn a simple recipe for making delicious pancakes with British chef Jamie Oliver.
Do the preparation task first. Then watch the video and do the exercise. Remember you can read the transcript at any time.
Hi, guys! Let me give you the most delicious recipe for fluffy thick pancakes which is so, so simple.
First of all, put a pan onto a medium heat.
Into a bowl put one mug of milk, one mug of self-raising flour (white or wholemeal) and one lovely free-range egg.
One pinch of sea salt and give a good whisk. And it will be a fairly thick, light batter.
Lightly rub a pan with just a little butter and then pour in enough batter to the size of the pancake that you want.
When the batter is cooked around the edge and little holes have come to the surface of the pancake, have a little look under the pancake. On the count of three a nice confident flip.
As soon as it's turned, it's nice to give another little rub with butter and after one minute you will have a beautiful, fluffy, gorgeous pancake ready to be taken sweet or savoury.
So there you go, guys. That is a foolproof pancake recipe.
If you liked it please give us a like.
Share it on your social media, don't forget to comment in the Comment box below and if you want more inspiration hit the I!
Mother's Day: 3 Tips for Perfect Pancakes Plus 11 Pancake Recipes
Mother&aposs Day is when we try our best to give Mom a special day. After all, it’s the very least we can do, since she does so much for us!
Favorite recipes for Mother&aposs Day brunch include scones, muffins and pancakes. Pancakes are delicious and delectable, but even the most experienced of breakfast cooks can be confounded by homemade pancakes.
Tips for Top-Class Pancakes
Pancakes, also known as griddlecakes, are best leavened with baking powder, and are cooked very quickly over high heat. When done right, they can be the fluffiest, most delectable breakfast treat known to man (or woman, in this case). It’s best to use a non-stick pan or griddle, and to use just a whisper of butter while cooking. Pancake batter can also be used in waffle irons with a little additional butter waffles also benefit from the egg whites being whipped separately.
Here are our top three chef tips to help you make perfect pancakes, every time:
1. Prepare a great batter recipe with fresh ingredients and don’t overmix!
Buttermilk pancakes are a classic recipe, and we’re happy to provide a fantastic Sour Cream-Buttermilk-Pecan versionut you may also have your own pancake recipe tucked away. That’s great because it’s our goal to make any recipe you use a big success. If your recipe includes baking powder as your only leavening agent, you can prepare the batter the night before and store it in the refrigerator, so that you can start griddling right away on Sunday morning. With any other leavening agents, especially baking soda, it’s best to combine your batter right before using it. The key here (and we stress that this is really the key to fluffy, light pancakes!) is to simply combine the batter, don’t mix it too much you can even leave lumps in the batter. Overmixing may make you feel virtuous, but it will only reward you with a leaden, hard cake. Again, only mix the wet and dry ingredients until they’re combined, no more!
You can also create unlimited and healthier pancake varieties by substituting other flours in place of the all-purpose flour in our recipe. Popular pancake flours include buckwheat, whole wheat, or even cornflour. Some of these flours may thicken the batter a little more, so you will need to add more milk to thin it to a batter-like consistency. You can also add fresh blueberries, well-drained frozen and thawed blueberries, or chocolate chips to your recipe, to give it an extra flavor punch.
Also, don’t forget to make sure your buttermilk and eggs are fresh. The freshest ingredients will help build a light batter.
2. Heat the griddle to a high-enough temperature
The biggest complaint people make about their own homemade pancakes is that the first batch on the griddle always doesn’t work out. This is because the griddle or pan has not been heated high enough. The griddle should be heated to approximately 375℉, but since you can’t really measure the temperature of a home griddle, the best way to do it is to fleck several drops of water on the griddle and make sure they bubble furiously and disappear within two or three seconds. You want it just hot enough to prevent the griddle from smoking and setting off your house’s smoke detector.
3. Portion out only one ladle or spoonful and then cook until bubbles appear on the surface of the cake
When ladling out pancake batter, make sure to be conservative the first time around, to allow the pancake batter to spread out on the griddle. Once you see how much your cake spreads out, which depends on how much moisture the flour has absorbed, you can portion your pancakes accordingly, and figure out how many cakes you can make on the griddle at a time. Then, wait very patiently (usually it’s only a minute or two), until bubbles have appeared throughout the top of the cake. These bubbles are the result of the baking powder activating with the rest of the ingredients, and it lets you know the cake is cooking through. That’s when it’s ready for flipping. Try to flip the cake only once, as additional flipping will deflate the cake.
How to cook crepes on a griddle?
You can also use a pancake griddle for making crepes along with the crepe pan for cooking. Here is the procedure for you –
- First, beat eggs on a bowl with a wire whisk. The mixing should be well enough.
- With the egg, add flour, sugar salt. Mix all the ingredients all together until they are well mixed. Take care that this is not over mixed because that will create tough crepes which are not desirable.
- After mixing the four ingredients, add milk with it and mix again.
- Then add some butter with the mixture until incorporated. And then rest the mixture for about 15 minutes. It will make sure that the batter is not too liquid.
- Then take a griddle and pour a specific amount of batter at the center of the griddle. Use a spatula for spreading the batter all over the griddle and make sure the coating is thin. When the color is brown, turn the crepe over and let the other side for cooking. When brown color appears, the cooking is finished.
- After the cooking, remove the crepe from the griddle. You will not have to coat the griddle each time with butter.
Cooking on crepe pan and griddle is almost the same and if you can do properly from these you can make the best crepe.
Six Tips for Cooking the Perfect Pancakes
Pancakes are the staple of a delicious breakfast and the highlight of a casual brunch. But for many weekend chefs, the first pancake inevitably ends up in the trash can or the belly of the family pet. So what’s the secret to perfect pancakes? How can you master the art of cooking right from the very first pancake? Here are a few of the most frequent pitfalls of the pancake artist:
Strawberry on Pancake (Photo credit: Wikipedia)
* Leaving lumps in the batter. Although many people feel that good pancake batter should be lumpy and uneven, many chefs actually encourage cooks to completely mix the batter until it’s the consistency of rich cream. This allows the gluten to be released from the flour. For best results, whisk the batter thoroughly for several minutes to allow air into the mixture.
* Cooking right away. It’s hard to wait for breakfast, especially when it’s something as delicious as pancakes. But batter needs some time to set – at least one hour minimum, but three hours is ideal. This allows the starch to grow and expand and air bubbles to release. For lighter, fluffier pancakes, mix your batter and then cover the bowl with foil or plastic wrap and let it sit for a few hours in the fridge.
* Using a pan that is not properly seasoned. For best pancake results, start with a flat non-stick frying pan. Season the pan with a bit of vegetable oil first by heating the pan and then roll up some paper towel and carefully rub the oil into every inch of the heated pan. Leave the pan to cool down and then remove the unused oil. While not everyone can devote an entire fry pan just to pancakes, you’ll find the most success if you never wash a seasoned pan. Instead, wipe it down after cooking with a wet cloth.
* Using a pan that is either too cold or too hot. Stove temperatures vary, so there is no “perfect” setting to make pancakes. Ideally, the frying pan should be so hot that it almost smokes. But if it’s giving off plumes of bluish smoke, then it’s too hot and your pancakes will burn. If you’re not sure if your pan is ready for cooking, throw on a few drops of water. If the water instantly evaporates on contact, your pan is too hot. If the water sits for awhile and takes its time to boil, then you need to turn up the temperature a few notches. You’ll know the pan is the right temperature when the water droplets sizzle on contact and then evaporate after a few seconds.
* Pouring too much batter. Most amateur pancake chefs make the crucial mistake of overdoing it on the batter for the first pancake. This usually results in a thick, oily cake that is burned on the outside and raw in the middle. For thin crepe-style pancakes, use just enough batter to coat the bottom of the pan by turning the pan in circles. For thicker pancakes, use about half a ladle or about two or three tablespoons.
* Flipping the pancake too soon. Once you’ve poured the batter, let the pancake set for a few seconds, or until small bubbles start to form on the surface and the edges begin to look solid. Then take a spatula and gently jostle the ends of the pancake before shaking the pan to jar the cake loose. Firmly place the spatula under the entire pancake and then flip it in one quick motion. Stack pancakes on top of each other to keep them from cooling down too quickly while you continue cooking.
Follow these tips and your first pancake will wow your guests and loved ones – instead of your dog.
Terry Telford is the publisher of Kingston East News and an avid promoter of Kingston Ontario. He highly recommends the fine dining experience at Bistro Stefan.
Easy Tricks for Making Pancake Shapes and Numbers
Pancakes are even more fun with these easy tips for making perfect numbers, letters and shapes! So great for birthdays, back-to-school and holidays! Or, make any day special with your kids’ initials or names! Guaranteed … they’ll love it!
And did you accept our challenge … our challenge of making perfect pancakes even perfecter (you know what we mean!)?
If so, then you’ve most definitely come to the right place!
This is where pancake nirvana happens. Where we take our deliciously light and fluffy, fully kid-approved, yet amazingly 100% whole grain pancakes … and we make them even better!
And so perfect for special birthday mornings, or back-to-school, or helping kiddos have fun learning their numbers, or even for holidays like Valentine’s Day!
Shelley’s been making pancakes shaped like numbers for her kiddos’ birthdays for years.
And every year Gretchen’s sweet friend, Steph, posts pics of her gorgeous, smiling kids at breakfast on the first day of school … always holding up a plate with a number-shaped pancake on it, showing what grade they’re starting! Seriously, is that not the most adorable idea??
So we got to thinking about an easy way to make shapes …
Shelley (who typically just drizzles her pancake shapes with a spoon … with limited success) did a major face-palm when Gretchen suggested this (much easier. ) idea to her. We don’t want you to hurt yourself or anything, but you may need to do a face-palm, too. Sorry. But this totally rocks, and your kids are gonna think it’s seriously the most fun idea!
No more drizzling with a spoon (which tends to produce bloppy shapes) or trying to use snipped-corner plastic bags or Wilton decorating bags (messssss-y!).
We’re recycling today! An old (but cleaned out and washed!) ketchup bottle is the ideal solution!
Years ago, Gretchen saw an idea on Pinterest to make perfectly round pancakes using a ketchup bottle. Brilliant! Works like a charm.
But we don’t always want perfectly round pancakes. Sometimes (like for back-to-school or birthdays!) we want perfectly shaped!
Turns out that ’ol ketchup bottle trick is the secret to making pancake shapes, too! Simply pour the batter into the bottle, place the lid back on, and make some super-fun pancakes!
Here’s what you need to know:
The easiest way to get the pancake batter into the squeeze bottle is to mix up your batter in a bowl that has a pouring spout. That handy spout makes the transfer process simple and practically mess-free. Just don’t pour too fast, or you’ll sort of loose that mess-free benefit!
These work great, too! These squeeze bottles are available at many craft and dollar stores. You may need to snip the tip slightly to allow the batter to flow through easily, as we did with the bottle on the right.
You don’t have to use a ketchup bottle specifically – try any similar “squeezy” bottles that have larger caps (for loading up the batter) but small squeezy openings (for making thin, neat lines of batter). If you happen to be a food photographer (ummmm … you should see our shelves full of props!) or a picnic caterer with random empty condiment bottles in your basement (like the ones pictured above), those work well, too. Just snip the tops a little, if needed, to enlarge the hole.
For bigger pancakes, it’s sometimes easier to use two spatulas to flip them, since the shapes tend to be a little delicate and floppy (and a giant pancake ” on your third birthday just isn’t as cool if it’s broken apart into pieces!).
One other important tip … remember that some letters and numbers don’t look the same backwards and forwards. So, you’ll either need to serve the pancakes flipped onto the second side you cooked (the first side cooked is typically the “serving” side that faces up) … or use your very best spatial relations skills to squeeze the letters and numbers onto the griddle backwards (so they’re forwards once flipped and served).
Hearts, stars, numbers, letters, entire kids’ names … it’s kinda like art class meets cooking school! Have fun, friends! We can’t wait to hear about the pancake adventures you and your own kiddos have!