Pancake Tips

Whether you're using one of our mixes or starting from scratch, here are a few of our favorite secrets for making perfect pancakes.

Get Fresh - Use the freshest ingredients you can get your hands on.

Don't Batter the Batter - Over-mixing results in tough, flabby pancakes. Pancake batter should be mixed just until the wet and dry ingredients are combined. Don't worry about lumps. You want them. They'll cook out on the griddle.

Get a Griddle - Cast iron or electric griddles make great pancakes because they heat evenly and give you plenty of room to work. Electric griddles let you regulate the temperature; 375°F is ideal for cooking most pancakes.

Go Easy on the Greasy - A light coating of oil or non-stick spray at the start is all you need for most pancakes.

Ladle with Care - Using a quarter-cup ladle held very close to the griddle, pour the batter gently so that it spreads in even circles.

Keep it Neat - Don't let pancakes merge into each other, and avoid moving them while the first side is cooking - they'll brown more evenly if you leave them alone.

Flip with Finesse - Pancakes are ready to flip when their surface is covered with bubbles, their edges look dry and a peek at their undersides reveals a golden brown color. Turn them gently, barely lifting them off the griddle.

Finish with a Flourish - Presentation makes all the difference. Warm the plates. Serve pancakes with real maple syrup, warmed slightly, and softened or whipped butter. Garnish with fruit, nuts or mint leaves. Offer a simple, homemade hot or cold topping on the side.

Know When to Hold 'Em - Keep pancakes warm by placing them on a cookie sheet between layers of cloth towels. They'll hold in the oven at 250°F for up to 10 minutes. This is helpful when you're cooking a big batch. Keep putting the pancakes in the oven as you go, then, as soon as the last batch is cooked, serve it immediately on a warm platter. This will start things off nicely. Then dish up your stored reserves and join the party!