8 Ways to Upgrade Your Pancakes, According to Chefs

Here’s the problem with pancakes: they’re deceptively difficult. Whether you’re preparing them from a boxed mix or scratch, there are so many small mistakes you can make along the way that can lead to dense, bland, or burnt flapjacks. But fret not — with a couple easy hacks and tips, your pancakes can taste just as good as the ones from your favorite brunch spot. “Simple steps make all the difference,” says 1990 F&W Best New Chef Roberto Donna. Read on for eight ways to upgrade your pancakes, from the chefs who make them best.

Get creative with cooking fats

Most pancake recipes will call for two fat sources — milk (or buttermilk) and butter — but 2005 F&W Best New Chef Colby Garrelts swears by the power of three. “Buttermilk, butter, and sour cream,” he says. “This trio adds richness and structure while keeping the interior pillowy and tender.” Similarly, 2020 F&W Best New Chef Trigg Brown uses ricotta cheese, making the pancakes ultra fluffy and soft.

Incorporate lemon juice

Acidity is essential in pretty much any recipe, and pancakes are no exception. Donna suggests adding a splash of lemon juice to your pancake batter. The citrus improves the pancakes in more ways than one. “It helps activate the leavening and make the pancake fluffier, with a nice little tang that lifts the flavor.”

Add some porridge

“I very much enjoy adding cooked oat porridge, or any kind of porridge into the batter for an extra custard-like texture,” says 2017 F&W Best New Chef Jordan Kahn. He isn’t alone. The brunch chain Breakfast by Salt’s Cure has gone viral for its tender, lacey-edged oatmeal pancakes. The next time you have leftover oatmeal, don’t throw it out — save it for tomorrow’s breakfast.

Don’t overmix

The one tip we received the most from chefs was to not overmix the batter. Just as with cake, muffins, and brownies, overmixing will cause the batter to develop too much gluten, making your pancakes tough and dense. “Lumpy batter is okay,” says 2004 F&W Best New Chef Melissa Perello. Simply mix until the dry ingredients are just barely incorporated. Don’t stir too quickly either — you might risk deflating the air bubbles that are essential to making your pancakes light and fluffy.

Let your batter rest

If you’re worried about lumps, this trick will ensure that you don’t wind up with pancakes that have clumps of flour. “I let the mixture rest for a few minutes so the flour absorbs the liquid naturally,” says Donna. 2008 F&W Best New Chef Sue Zemanick recommends letting the batter sit for at least 10 minutes before it hits the griddle.

Use a ripping hot griddle

“I make sure the griddle is properly hot before pouring in the batter,” adds Donna. “The surface heat is what gives you that golden, evenly cooked crust.” To test whether or not the griddle is hot enough, Donna adds a drop of water to the pan. “If it sizzles and dances around, it’s ready.”

Fry them dry

“For uniform cooking and appearance, it’s best to cook pancakes in a dry pan or griddle,” says 2016 F&W Best New Chef David Barzelay. But not completely dry. Barzelay incorporates melted butter into the batter, and when he’s ready to cook, he coats the hot griddle with a bit of neutral oil, then wipes it off with a towel. “It will leave just enough residue to facilitate the release of the pancakes. You’ll find the browning on the pancakes to be much more even and uniform, and you won’t have to fuss as much with wiping out the pans between rounds of pancakes.”