Ultimate Guide For Making Fluffy Pancakes

Do your pancakes fall flat, burn easily, or are just plain dense? Listen I feel you, I was once in your shoes. Pancakes are easy to make. It just takes a little kitchen confidence to master them. After years of making pancakes, I want to share all my tips and tricks for getting the fluffiest, most delicious pancakes that everyone will devour!

Whether you're making pancakes with buttermilk, mascarpone, or heavy cream, you'll need to follow a few basic guidelines to get those bad boys to rise. Unlike their flat cousin- the crepe, your ideal pancake should have some height to it. I've compiled my best tips to help you with pancake success.

1. Don't over mix

I'm starting with the biggest culprit in pancake making- overmixing. I used to whisk pancake batter until it was as smooth as a baby's bottom. Little did I know, all that mixing was developing the gluten in the batter, leading to a dense, rubbery pancake.

Another reason you don't want to overmix your pancake batter is that you don't want to break up the bubbles caused by your chemical leavening agents (baking soda and/or baking powder). Bubbles are your friend for light and fluffy pancakes, so resist the temptation.

Bottom line: You want to mix the batter until you no longer see flour. A few lumps are ok.

2. Make them with buttermilk

Ok, okay. I know it's not one of those ingredients you have lying around the house. But this one does make a difference. And, although you can make buttermilk in a pinch from some common panty ingredients, it's just not the same as the real deal.

So what's so special about buttermilk? According to America's Test Kitchen, the acid in buttermilk reacts with the baking soda, causing carbon dioxide to release, helping the batter to expand and rise nice and tall. Bonus, it adds a nice tang and richness to the batter.

For buttermilk to work to it's full potential though, it needs an alkaline (base) to react with it. Enter baking soda (sodium bicarbonate). Without baking soda, buttermilk won't produce the bubbles that come from the release of Co2 when the two mix.

And don't worry if you have leftover buttermilk, because I use buttermilk in almost all of my baking. You won't regret this moist maker when it comes to making breads and muffins.

Bottom line: Buttermilk and baking soda work together to create that fluffy rise!

3. Use fresh ingredients

Ok, this one may seem obvious, but if you don't bake often, chances are your baking powder or baking soda might be expired. Check your expiration dates, and when in doubt, you can do these quick tests:

Bottom line: Use fresh ingredients.

4. Rest your batter

I get it, you're a busy bee, and your time is precious. But, before you rush those pancakes, some sources say you need to rest your batter for a bit, and I mean just a bit (15 minutes max).

We know resting is good for the soul, but what does it do for pancakes? Most importantly, it allows the flour to fully hydrate, as well as allowing the leavening agents to fully activate.

Contrary to this belief, Serious Eats author, J. Kenji López-Alt states that you should cook your pancakes immediately after mixing the batter. Why? Because your baking soda or baking powder instantly begins to produce gas, and that gas almost immediately begins trying to escape into the air. 

Bon Appetit also recommends cooking your pancakes right away for the same reason. So the jury might be out on this one. Experiment with your pancakes and see what works for you.

Bottom line: A short rest of about 10-15 minutes won't hurt, but anything longer may lead to dense, chewy pancakes.

5. Use consistent heat

The ideal heat for making pancakes is between 350°F-375°F. If using a gas stove, medium-medium low is perfect. Many people swear by an electric griddle for pancakes because they allow you to maintain consistent temperature throughout- a task often proved difficult on a traditional stove. If you have ever sacrificed an initial pancake or two, you know what I'm talking about.

Bottom line: Keep your heat consistent.

6. Don't flip too soon

Ah, the flip. Who has flipped a pancake only to have batter fly across the pan? Me- I'm that person. But now I know to look for the bubbles. And not just one or two. I'm talking 8-10 consistent bubbles that pop through the top of the batter. Then, and only then should you flip.

When flipping, make sure you don't press the batter down. This will no doubt flatten your pancake. Keep it light, with a flick of your hand or wrist.

Lastly, while it's ok to peek to see if your pancake is browning, there is no need to flip it multiple times. One flip to cook both sides is all that is needed.

Bottom line: Don't flip too soon, don't flatten, and flip only once.

7. Whip your egg whites

Here's a little trick you may have not tried. Try separating your egg whites from your egg yolks. Then whip your egg whites into a fluffy meringue, and then fold your egg whites into the batter. While this will dirty a few extra dishes, it is well worth the effort. I do this for my pumpkin waffles and it works like a charm.

Whipping egg whites for pancakes (or waffles) helps to incorporate air into the batter, which creates bubbles. When you cook the pancakes, these bubbles expand due to the heat from the cooking surface, making the pancakes fluffy.

The whipped egg whites also act as a leavening agent, providing lift and lightness to the pancakes as they cook. Additionally, the proteins in the egg whites help to stabilize the air bubbles, resulting in a fluffy texture that's both tender and airy.

Bottom line: Separating your egg whites and then whipping them, leads to fluffier pancakes.

Practice makes perfect

And there you have it folks. My best tips and tricks for the fluffiest pancakes. Have you tried any? What worked for you? Let me know in the comments if you have any other fluffy tricks up your sleeve. And If you are still not feeling confident, you can always try my blueberry skillet pancake and make the oven do all the work!

Fluffy recipes to try