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Lazy weekend mornings and golden pancakes are a match made in heaven. But cooking them can be a commitment, and if your last batch turned out a bit like hockey pucks (just me?), you may be looking for some ways to improve your recipe. Well, no more lead weights here! We asked chefs for their tips on how to make the best pancakes — we're talking restaurant-quality, with a fluffy texture and balanced taste — at home.
Pancakes at their most basic level are a combination of flour, eggs, melted butter (optional but the results are so much better when you use it), milk and baking powder. You can, of course, make them with gluten-free flour, non-dairy butter and milk and/or egg alternatives (think mashed banana, applesauce or a flax egg). Read on for pointers from the pros to make your flapjacks better than ever.
Be gentle on the batter
To start, the way you mix the batter is key. Every single pro we talked to extolled the virtues of using a light hand and letting the batter rest before cooking. "A good soft pancake comes from never over-mixing; only mix until everything is moistened, not until you have a smooth batter!" says chef Seth Marino at Heirloom at The Study at Yale Hotel in New Haven, Conn. Over-mixing leads to overdeveloped gluten, making for a tough, chewy pancake.
Chef Shane Schaibly of the brunch restaurant First Watch, which has locations throughout the East Coast, suggests, "If you have time, make your batter one to two hours before you use it, then place it back in the refrigerator to keep it cold. This helps it rise and results in a fluffier pancake."
A stainless steel whisk is the ideal tool for incorporating the dry ingredients (flour, baking powder, salt) with the wet ingredients (eggs, melted butter) — just don't over do it. A few lumps are okay!
You'll use these bowls for everything. They are shatter-proof and sturdy and come with corresponding lids, which helps when you've mixed up pancake batter and are chilling it until you're ready to cook.
Lighten things up
Many chefs agree that folding in a dollop of ricotta cheese or Greek yogurt can help create that cloud-like texture. Another way to up the souffle-light factor? Chef/owner Breanne Kostyk of Flour Moon Bagels in New Orleans, La. advises, "Separate the egg yolks, whip the whites and fold them in at the end. It makes all the difference."
When you crave a super-soft custardy pancake, Gavin Fine, chef/owner at the Fine Dining Restaurant Group in Jackson, Wyo. offers, "Add ricotta to your pancakes. It makes the pancake extra fluffy, very light and creates a custard-like texture on the inside."
Much like adding ricotta cheese, a dollop of plain Greek yogurt can make pancakes lighter and fluffier and you may already have a tub in your refrigerator. Use leftover Greek yogurt for breakfast parfaits or as a substitute for sour cream.
Adding whipped egg whites, as chef Kostyk suggests, could be an arduous task if done manually. But a hand mixer makes it a breeze. This beloved mixer from Hamilton Beach is lightweight, easy to hold and comes with both a whisk and traditional beater attachments ... and has over 47,000 five-star reviews.
Mix in something new
Schaibly says you can never go wrong with fruit — but he often prefers frozen over fresh. "If you’re making blueberry pancakes, I recommend you use frozen berries, which are sourced and frozen at their peak of freshness, so they’re often sweeter than their fresh counterparts," he explains.
It can be tempting to add multiple tasty mix-ins to pancakes, but more than one or two at a time can be overwhelming. Love chocolate chips? Next time, try crushed Oreos or toffee baking bits for a boost of flavor. And, of course, don't forget the syrup! Though it can be a splurge, nothing compares to the richness of pure maple syrup.
Keep a bag of frozen blueberries in the freezer for when that blueberry pancake craving hits! A resealable package makes it easy to store these berries — and keep them freezer-burn-free!
These buttery-sweet little toffee bits are surprisingly good pancake add-ins. At nighttime, sprinkle them over your bowl of ice cream.
"You’ve got to have syrup. My favorite is 100% maple syrup, like the one we offer in our restaurants. It is produced in Vermont," says Schaibly. The imitation stuff won't do your hard-earned fluffy pancakes justice.
Let them brown a bit
"Don’t be afraid to get color on your pancakes," says chef Ed Cotton of Jack & Charlie's 118 in New York City. "Try using a cast iron pan to get that golden ring around the pancake and cook them using clarified butter."
Another easy way to make sure your pancakes are cooked well is to use a nonstick griddle. "Cooking on a preheated griddle at 375°F ensures even browning," explains Gen La Rocca, chef/owner at Two Cloves Kitchen.
When it comes time to flip your flapjacks, you need a good spatula. "I love the Oxo restaurant-style turner if I am using a stainless griddle or cast iron pan and the Oxo nylon turner when using a nonstick pan," says chef Dan Kluger, chef/owner at Loring Place in New York City. "They help me flip the pancakes gently without deflating them."
The beveled edge of this flexible stainless steel spatula slides under pancakes and makes the task of flipping them easy. The ridged handle makes it easy to grip.
Though a 10-inch skillet will work for most tasks, a slightly larger pan can come in handy if you're cooking flapjacks for a crowd. You'll be able to fit more pancakes in one go, with enough space between them to achieve create that golden crust chef Cotton mentioned.
You'll save so much time with the expansive surface of this electric griddle that gets more than 6,300 five-star ratings for its quick and even cooking. Think of how many pancakes you can make at once!
A nonstick griddle that spans two burners is a great way to make room for cooking both pancakes and bacon at the same time on opposite ends. The slick ceramic cooking surface is dishwasher-safe, but cleans easily with soap and water and will last longer if you stick to handwashing.
Serve 'em in style
Golden-brown pancakes with a fluffy interior and slightly crunchy edges deserve nothing less than to be served on a pretty platter. After all, you devoted your morning to making them! Don't forget to warm up the syrup in a small pitcher before putting it on the table.
Wanna get creative and customize shapes for a special weekend brunch? A squeeze bottle with a valve that's wide enough for pancake batter and prevents drips makes all the difference. We love that the bottle has measurements marked on the side and a cap that also makes a handy stand.
If you're prepping for Easter, this set of four heat-resistant silicone pancake molds is a must. Each one measures between 5 and 6.5 inches tall so these are best used on a large griddle or 12-inch skillet. You can use them for eggs and as sandwich cutters, too!
This generously sized, chip-resistant china platter is perfect for dishing out pancakes, bacon and fruit. It's dishwasher-safe for easy cleaning and can be put in the microwave when warming up food.
This 10-ounce stoneware pitcher is perfect for serving maple syrup, fruit sauce or milk for coffee. You can microwave syrup in the pitcher, then put it in the dishwasher when you're done.
Two tiny heat-resistant glass pitchers make the cutest syrup (or cream or melted butter) servers. Each has a 70-milliliter capacity and can go right into the dishwasher when you're done.
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