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  • Writer's pictureKatieBee

How to Make Perfect Pancakes

Pancakes have been around for generations. For Catholics, Shrove Tuesday is a day of eating pancakes and it marks the beginning of Lent. You don't have to be Catholic to enjoy this ancient bread, however you do have to make good pancakes if you are going to make them at all. If you don't, they can be rubbery and indigestible.

A stack of griddle cakes  decorated with honey, nuts, and berries with a sprig of mint.
Griddle Cakes with Honey, Nuts and Berries.

​Some people may call smaller pancakes griddle cakes. Griddle cakes are perfect for breakfasts as they can be paired with a number of different berries and fruit. Griddle cakes are much smaller than pancakes. They are about three-four inches in diameter and the pancake mixture for griddle cakes is a little thicker than a normal pancake batter. They are therefore also thicker in height.

So how do you make the perfect pancake? 

Tips on How to Make Good Pancakes

  • Make your batter make an hour or two before you need it. This allows the flour to strengthen and will give you a better pancake.

  • The consistency of your mixture should be like heavy cream, smooth, and free from lumps.

  • A pancake batter should be thin enough to form a good size pancake in your pan that will need to be flipped over once you see bubbles forming in the batter.

  • The pancake should be about 6 inches in diameter.

  • If the sides slopes out, the pancake will be easier to turn. You don't want the batter to be so thin that it doesn't hold its shape and ends up being more like a crepe than a pancake.

  • The depth to a good pancake is about 1/8th inch (3 mm).

  • Have your pan hot before adding a little butter.

  • Swirl it around so that it doesn't burn and then clean away the excess fat quickly with a paper towel. It is important to do this as you don't want to fry your batter. 

  • Make sure your pan is non-stick.

  • Test the batter to see if it is the right consistency. You should be able to make 3 tablespoons of batter spread evenly around a 6-inch pan.

  • If you are happy pour the batter quickly into the center of the pan. Swirl the pan around to get a good coating to the edges and make sure there are no gaps or holes in your pancake mixture. 

  • Watch for the bubbles to appear on top, which should be about 1 minute. 

  • Either be brave and flip it, or take an egg lift, loosening under all edges, before turning it over.

  • Place cooked pancakes on a clean tea towel spread on a wire rack. As each pancake is cooked place on towel and fold up. The trapped steam inside the towel will not only keep them warm, but it will also prevent them from sticking together.

A white plate with a stack of blueberry pancakes and a glass of orange juice.
No-fail Pancake Recipe

Make the Perfect Pancakes with a No-Fail Basic Recipe

1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1  1/2 cups milk 1 tablespoon butter, melted


  • Sift the flour, baking powder and salt into a mixing bowl

  • Make a well in the center and add the egg, milk and butter

  • Gradually mix in the flour. Beat well, cover and leave to stand for 1 hour

  • Heat a little butter in a crepe pan

  • Use a small jug to pour in enough batter to coat the surface of the pan. Tilt the pan to get an even coating

  • Cook over a medium heat for about 1 minute or until you see bubbles forming.

  • Flip the pancake and cook for 1 minute on the other side, or until golden brown

  • Repeat the process until all the batter has been used up (Makes about 14 pancakes)

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