Knowing how to make perfect pancakes is a skill every home cook should have in their arsenal. From simple buttermilk pancakes to fluffy lemon ricotta pancakes, you'll be much happier if you can whip up a batch of pancakes that will delight all your weekend guests. However, given the simplicity of most pancake recipes, it's surprising how difficult it is to whip up a good batch. What's the matter?

Part of the problem is that simplicity is deceptive. Whenever you're making a favorite dish with a small number of boldly flavored ingredients, it becomes difficult to get it right because it's hard to hide imperfections. The same can be said for pancakes, which require a golden-brown texture, a soft, steaming center, and a subtle, sweet flavor from the bread. Failure to achieve any of these requirements can result in your pancakes being left looking like sloppy joes. So what are you doing wrong? It turns out, quite a few things are possible. The good news is, many mistakes can be corrected. Here are 15 pancake-making mistakes and how to avoid them.

1. Visually Check Measurements
Precision over instinct in baking

Talented home cooks often become frustrated with pancakes, as they require restraining the urge to experiment and play around. Remember, pancakes are a baking recipe, not a cooking one. Yes, they're cooked on the stovetop, but they're still baked goods. Since pancakes are baked goods, like cookies or cakes, they require mixing chemicals and heating to trigger a reaction. Therefore, measuring ingredients by eye disrupts a delicate balance that's likely not robust enough to withstand arbitrary substitutions and guesswork.

The use of leavening agents (ingredients responsible for batter rise), such as eggs and baking powder, is especially important. If you use too little, the pancakes won't rise. If you add too much, they'll rise and fall before the batter sets. That's why professionals often measure ingredients by weight. But you'll be fine if you simply follow the recipe precisely.

2. Don't Separate the Eggs
An easier way to achieve fluffy texture

Many pancake recipes call for whisking the egg whites. But if you've ever whipped the whites for meringue, you know that even a small amount of yolk can ruin the process. This is because the fat in the yolks can prevent the whites from retaining air bubbles and expanding. Therefore, whisking whites is a tedious and time-consuming task that most home cooks don't want to waste on breakfast. Luckily, you can separate the yolks and whites for more delicious pancakes without the extra effort.

If you want fluffy pancakes without whisking, separate the eggs into yolks and whites. Then add the yolks to the wet ingredients (set the whites aside). Then combine all the recipe ingredients (wet and dry). Finally, fold in the egg whites. This will allow the whites to perform their leavening function without overmixing or collapsing.

3. Skip the Sugar
Why sweetness is key to golden pancakes

Yes, sugar should be consumed in moderation. However, it plays an important role in pancake batter. Without sugar, pancakes may be delicious, but you'll struggle to achieve a lacy, golden brown crust. If you're looking for a healthier option, perhaps skip the pancakes this weekend and make a green smoothie instead.

Sugar provides that golden, crispy crust through caramelization. Caramelization is a complex series of chemical reactions that occur when sugar is heated. This process may not be as effective with alternative sweeteners. While honey, syrup, and agave contain sugars, they are not as pure as granulated sugar or brown sugar, so don't expect the same results. Some sugar substitutes, such as monk fruit, may be more effective. This is because monk fruit is said to behave much like sugar during the browning process. Unfortunately, monk fruit-based sweetener doesn't quite taste like sugar. However, the U.S. Food and Drug Administration (FDA) has deemed it safe.

4. Overmixing pancake batter
How too much stirring ruins texture

Overmixing is a beginner's mistake that should be avoided. Overmixing can result in an unpleasant chewy texture caused by gluten formation. Gluten is a protein formed by the reaction of glutenin and gliadin (two other proteins present in many grains, including wheat) in the presence of water. The more you mix, the more gluten is formed. While a large amount of gluten, such as in a baguette or cinnamon roll, is delicious, it's undesirable in pancakes and will make them tough.

Another problem with overmixing is that the batter collapses. To make light and fluffy pancakes, you need to incorporate air into the batter, which is why many recipes use egg whites. Be careful not to overmix the batter or you'll remove the air. Use a whisk to prevent the batter from sticking together. You should also avoid stirring (almost entirely) after adding egg whites, baking powder, or any other leavening agent. After adding leavening agents, air bubbles begin to form in the batter, and these should be left behind for best results. Small lumps are normal.

5. Don't let the batter rest
Patience pays off with fluffier results

Small lumps in pancake batter are normal because they will disappear if you let the batter rest. During resting, these lumps absorb moisture, removing any remaining dry ingredients. Therefore, you can safely whisk the batter until it's barely smooth, leaving small lumps behind. During this time, the batter will come together smoothly, and no one will feel caked in dust.

While it's tempting to start cooking immediately after mixing the ingredients, this is a bad idea, as there's another reason to let the batter rest. Letting everything sit for 10 minutes gives the ingredients time to react, allowing the leavening agents to create air bubbles. This needs to be done before you pour the batter into the pan and start cooking, otherwise you'll end up with flat pancakes. It's best to mix the batter first and then let it sit on the counter while the pan preheats.

6. Adding Additives to the Batter
Why mix-ins make things messy

Everyone loves chocolate, but that doesn't mean it should be everywhere. The fact is, pancake batter add-ins (blueberries, grated apples, chocolate chips) may look delicious, but they significantly complicate the cooking process by sticking to the pan.

The moisture and high sugar content of these add-ins quickly lead to caramelization. While a little caramelization is good, localized sugar inclusions cling to the batter, preventing it from forming a uniform brown layer that peels off easily. Remember that caramelization requires sugar, and most toppings are bound together by sugar. Whether it's fruit, chocolate, or sprinkles, it's best to avoid these sweet additions.

Instead, skip the extra ingredients and experiment with toppings. The blank canvas of a perfectly cooked pancake opens up endless creative possibilities. You can add anything from jam and nut butter to fresh fruit and chocolate syrup. Think of practically anything a three-year-old tells you is delicious, and try using it as a pancake filling.

7. Cooking in a non-cast iron pan
The pan that makes all the difference

Cast iron undoubtedly heats most evenly, effectively prevents sticking, and is best used on a gas or electric stovetop. If you don't use a cast iron pan for making pancakes, you should. This pan will help you achieve perfect pancakes. Once you start using cast iron, your pancakes will brown evenly and be perfectly fluffy.

Of course, cooking with cast iron can be intimidating if you've never done it before, especially if you don't have a well-seasoned pan on hand. In that case, you might want to check out your local thrift store and find one. You can often find old, well-seasoned cast-iron skillets or grills for as little as $30-$40. You can also try buying a pre-seasoned skillet online, but it's usually not as good. If you already have a skillet but haven't looked at it yet, you might find it helpful to read this list of debunked myths about cast-iron skillets to determine if it's suitable for pancakes.

8. Cooking at too high a temperature
The myth of high heat for golden color

Newbies to pancake making often think that to achieve a beautiful golden brown color, they need to use high heat. This is incorrect: pancakes acquire their beautiful golden brown color in an evenly heated pan set to medium (no higher) heat. Once the pan is hot and you begin cooking, you may need to reduce the heat to medium-low. The goal is to cook the bottom to a rich golden brown in the same amount of time it takes for the top to cook (and pop) until all the bubbles are gone.

To achieve this, match the size of the pan to the size of the burner. This will allow the pan to heat evenly, preventing the problem of raw pancakes on one side and burnt pancakes on the other. In a smaller pan, you'll cook one pancake at a time. In a larger frying pan (25 cm or larger), you can cook three crepes at a time, provided the burner underneath is roughly the same size as the pan. Then, turn the heat to medium to begin heating the pan. Allow the pan to heat thoroughly before adding the first crepe.

9. Using Too Much Fat
Finding the perfect balance for crispness

Most crepe recipes call for some kind of fat: vegetable oil, butter, milk, or yogurt. All of these ingredients make crepes stick-resistant, so in a well-seasoned pan, they can theoretically be cooked even without excess fat.

However, the best crepe cooks use a small amount of fat to create a non-stick bottom without affecting the consistency of the finished product. Too much fat will make the crepes soggy and prevent them from browning properly, or may even make them look browned. Too much fat will also prevent the bottom of the pancake from evenly contacting the pan, which is what gives them that classic, even brown color. Therefore, your goal should be to use as little fat as possible to create a non-stick surface. If your pancakes regularly burn, try using vegetable oil instead of butter, as many oils have a higher smoke point than butter. This means they can be heated to higher temperatures without burning.

10. Cooking the First Pancake Too Early
Why patience prevents waste

Think you always throw out the first pancake? That's not necessarily true: you're simply not waiting for the pan to heat up. If you throw the first pancake, you're pouring batter into the pan without tasting it. To avoid wasting food (or forcing your poor child to eat an undercooked pancake, as this mom may have done), try this two-step testing process.

First, preheat the pan to medium heat. When it's hot enough, splash a little water on it. The water should sizzle and evaporate quickly, but not dance—that means it's too hot. When everything looks right, make a very small pancake in the center of the pan. It will cook faster than a large one, but will give you the desired color. If the pancake is too pale, make more small pancakes until they look just right. You can always feed these silver dollars to your dog.

11. Flipping Too Early
Timing the perfect flip

Many novice pancake makers flip their pancakes too early. This is understandable, as there's nothing worse than burnt bread with its delicious charcoal flavor. The smell alone can ruin a weekend morning. However, flipping pancakes too early deprives them of the chance to develop a fluffy crust. Ironically, you can also increase the risk of burning, as leaving the batter undercooked will cause it to burn in the pan while you're making the next batch.

To fix this, simply listen to your pancakes. They're excellent at telling you when it's time to flip. The secret is to wait for bubbles to appear on the surface of the pancake, then let them pop. Don't wait for all the bubbles to pop, or the bottom will be overcooked and the top will be lumpy. Instead, wait for a few bubbles to appear, then carefully flip the pancake with a thin, sharp spatula to avoid splatter. 12. Flipping More Than Once

12. Flipping More Than Once
Why one flip is enough

Never flip a pancake more than once! If you do, you're flipping it too soon, forcing you to go back and fry the first side again, trying to achieve the desired color. Sadly, the pancake is already done as soon as you flip it. If you try to fry it again, all you'll get is a strange color and a gummy texture. It's best to be patient and watch for bubbles. Instead of rushing, use the time while one pancake is cooking to make pancakes in a different pan. Busy home cooks serving many guests should learn to cook pancakes in two pans at once: this will save time and ensure maximum results for all hungry eaters. Just don't leave the stove while this is happening, as this can not only ruin the food but also be downright dangerous.

13. Stack the pancakes
Let your pancakes breathe

Pancakes, like people, need room to breathe. It's tempting to rush through everything, but that leads to panic and the pancakes all merging into one huge, unappetizing pancake, which then has to be cut awkwardly to serve. No thanks. Crowding the pancakes together has other drawbacks, too. First, the pancakes won't have the air flow around the edges that's essential for a crispy crust. Second, if the batter is too cold (sometimes due to the addition of milk or eggs), you can chill the pan and disrupt the cooking process. So instead of stacking pancakes, cook them one at a time. A maximum of three pancakes at a time is ideal in a large pan, unless you're using a large pancake pan. Take a deep breath and cook them properly, then serve immediately or keep warm before serving.

14. Serving Cold Pancakes
Keeping the warmth and texture intact

Busy parents know better than to try to serve everyone at once. But sometimes it's necessary. If you're hosting a large brunch and want to seat everyone at one table, reheat the pancakes in an oven preheated to 250°F (115°C) before serving. This will prevent anyone from receiving cold pancakes, which won't melt the butter or syrup on them. Always use a metal pan to reheat pancakes, as glass or silicone pans will absorb steam and make the pancakes soggy.

Likewise, never stack pancakes. This not only traps moisture but can also cause the pancakes to collapse. If you need to reheat pancakes, make sure you don't do so after they've already been stacked. Otherwise, all your efforts to create crispy, perfectly browned, and caramelized pancakes will be wasted. In any case, your guests are unlikely to eat all your pancakes at once, so the time spent reheating them in the oven is worth the wait.

15. Using Old Baking Soda
The hidden culprit behind flat pancakes

Never use old baking soda in pancakes. This magical ingredient, when mixed with acid in a recipe, creates carbon dioxide through a chemical reaction. This air then gets trapped in the pancakes, giving them their characteristic fluffiness. While baking soda doesn't spoil or become hazardous to health, it does stop working as effectively as it should. Always note the date the package was opened and buy a new one within six months of opening.

If you're unsure about the effectiveness of baking soda, there's a simple test to check if it's gone bad. Pour some baking soda into a bowl, then add a few drops of acid. Lemon juice and vinegar are also good options. If it fizzes, everything is fine. If nothing happens, it's time to buy a new package. If your pancake recipe doesn't call for acid but you want fluffier pancakes, consider adding it. You can turn milk into "buttermilk" by adding a tablespoon of vinegar to each cup of milk and letting it sit for five minutes before adding it to the batter. Yes, this works with vegan milk, too.