a stack of blueberry pancakes that someone is holding on a plate
15 Mistakes That Are Destroying Your Pancakes

NEWS

By SARAH MOORE
someone putting ingredients into a bowl
Measurements
Carefully and properly measure ingredients, especially leaveners like eggs and baking powder, to ensure proper rising and structure, and avoid eyeballing measurements.
egg whites separated from an egg yolk in a wooden spoon
Eggs
Separate the eggs, add the yolks to the wet ingredients, and stir the whites in last. This allows the whites to act as a leavening agent without the risk of overmixing.
a wooden spoonful of sugar
Sugar
Sugar is essential for achieving a pancake's browned and crispy exterior through caramelization. The process may not work as well with alternative sweeteners, like honey.
multiple pancakes cooking on a griddle
Some sugar alternatives, like monk fruit, may produce better effects. This is because monk fruit is said to behave a lot like sugar during the browning process.
a young girl mixing pancake batter
Mixing
Avoid over-mixing the batter as it can cause gluten to form, leading to chewy pancakes. Don’t mix it too vigorously as that can remove the batter’s air bubbles.
someone mixing batter with a whisk as they add in the egg yolks
Use a whisk to help keep the batter from compressing. You should also avoid mixing after you add egg whites, baking powder, or any other leavening agent.
pancake batter with a spoon in it
Batter
Resting your pancake batter is important because it allows lumps to absorb moisture, resulting in a smoother mixture without pockets of dry ingredients.
a bowl of pancake batter
Resting the batter for 10 minutes gives leavening agents time to create air bubbles, which helps prevent flat pancakes.