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How To Flip Pancakes

Flipping pancakes can be challenging because oftentimes they lose their perfectly round shape in the process. It’s not uncommon for pancakes to end up misshapen because of a bad flip, but there are some things you can do to ensure you get the perfect pancakes every time.

Using a flat, nonstick griddle that’s been properly greased with butter over low-medium heat will provide a much better surface to flip your pancakes than a pan on the stovetop. Once you’ve added your pancake mix to the griddle, wait until you see bubbles rise to the surface throughout the whole pancake, not just around the edges, so you know that the bottom is fully cooked. Then use a spatula that is large enough to scoop under most of the pancake, so it doesn’t slip off and the batter doesn’t drip while it’s mid-flip. Most importantly, take your time; don’t try to rush through the flip. If you’re worried about getting it perfect, take the time to make sure you don’t drop it.

How To Cook Pancakes

Pancakes are an all-star breakfast option that can be made in many different ways to showcase its sweet and savory nature. While it may be easy to reach for a box mix and throw it together for breakfast, it’s not hard to learn how to cook pancakes from scratch and they’ll taste even better! Homemade pancakes are a crowd-pleaser that you can serve to family and friends quickly and with ease.

Ingredients

  • 2 egg yolks
  • 3 tbsp. white sugar
  • 4 tbsp. melted butter
  • 1 1/2 cups milk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 5 egg whites

Instructions to Cook Pancakes

  • In a bowl, whisk together egg yolks, sugar, and melted butter until the ingredients are smooth. Add in your milk and whisk everything together.
  • Combine your flour, baking powder, and salt in a separate bowl.
  • Combine the bowl of dry ingredients with the wet ingredients.
  • In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks and then gently fold them into the batter without taking all the lumps out!
  • Set your heat to a low medium setting while you let your batter rest. Once it’s heated up, add butter or non-stick cooking spray. When the butter starts bubbling you can add your batter. Make sure you only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then you can cook the other side for one minute.
  • Take your pancakes off the heat and serve them to your loved ones with toppings like butter, fruit, syrup, or whatever else you may like!

Why Won’t My Pancakes Cook Through?

While making pancakes seems straightforward, there are plenty of common issues people encounter that keep their pancakes from fully cooking through.

  • Check Your Temperature: If you set your heat too high, the exterior will burn, but the inside of your pancakes will still be raw and soggy. Set your burner to a lower temperature to make sure that your pancakes cook evenly.
  • Don’t Over-Stuff: If you’re adding mix-ins like blueberries or chocolate chips to your pancakes, be careful not to add too many because it will weigh down your pancake batter and result in pancakes that aren’t cooked through.

Other Common Pancake Problems:

  • Leave Clumps in Your Batter: When you mix your pancakes, you should only combine it enough to allow all the dry ingredients to be fully mixed together; it should have clumps in it, rather than mixed to the point of being a very blended batter! Over mixing leads to tough and chewy pancakes.
  • Only Flip Once: Make sure you only flip your pancakes over one time because if you flip them too often, it’s harder to achieve a fully cooked fluffy pancake.

Popular Pancake Toppings

Pancake toppings like banana, chocolate chip, and blueberries are popular with diners all over the world! They add new flavors and textures to your meal and can be made with the ingredients cooked inside the pancake or sprinkled on top depending on your preference.

If you choose to cook bananas, chocolate chips, or whatever other toppings you enjoy into your pancake, you can follow your favorite pancake recipe and once you scoop some of the batter onto the griddle, you can sprinkle your pancake toppings into the batter; this way you have control over how much is included in your batter. Whether you prefer it to be a light addition or heavy-handed, you should always finish it off by adding an additional spoonful of batter on top. This will seal in your toppings, so they won’t be susceptible to burning and leaving dark spots once you flip over your pancake.

Popular Pancake Toppings and Mix-ins:

  • Bananas
  • Chocolate chips
  • Fresh fruit and berries
  • Nutella
  • Nuts (walnuts, pecans, almonds)
  • Honey
  • Bacon

Making Pancakes Without Flour

Whether you’ve run out of flour or you’re trying to avoid gluten, you can still eat delicious pancakes from scratch for breakfast by replacing flour with rolled oats or oatmeal. In order to make that change smoother, it’s beneficial to add some plain or vanilla yogurt to the mixture to help add to the creaminess. For the smoothest possible option, instead of hand whisking your ingredients, combine them in a blender instead!

Ingredients for Flour-less Pancakes

  • 2 egg yolks
  • 3 tbsp. white sugar
  • 4 tbsp. melted butter
  • 1 cup milk
  • ½ cup plain or vanilla yogurt
  • 2 cups old fashioned rolled oats (if needed, gluten-free oats may be used)
  • 2 tsp baking powder
  • 1 tsp salt
  • 5 egg whites

Instructions for Making Pancakes without Flour

  • Mix together your egg yolks, sugar, melted butter, yogurt, salt, baking powder, and oats. In order to get a smoother texture, it might be easier to blend them together on high. Then add your milk. You should have enough milk for it to be thick, but still easy to pour.
  • In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks and then gently fold them into the batter.
  • Set your heat to a low medium setting and add butter or non-stick cooking spray to the surface while you let your batter sit. Once the butter starts bubbling, add your batter. Make sure you only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then you can cook the other side for one minute.
  • Take your pancakes off the heat and serve!

Making Pancakes Without Butter or Oil

There are quite a few products you can use as a butter or oil substitute if you’re looking to cut those fats out of your diet.

  • Applesauce
  • Fruit or veggie puree
  • A cornstarch and water mixture

The above options are all one-for-one substitutions, which means that whatever amount of butter or oil your recipe calls for, you can replace that with the same amount of any of the substitutions.

Other options you can use such as:

  • Buttermilk
  • Sour cream
  • Greek yogurt
  • Mayonnaise

These options can be substituted, but for ¾ of the amount that the original recipe calls for.

Ingredients

  • 2 egg yolks
  • 3 tbsp. white sugar
  • 4 tbsp. of applesauce, fruit or veggie puree, cornstarch OR 3 tbsp. of buttermilk, sour cream, Greek yogurt, or mayonnaise
  • 1 1/2 cups milk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 5 egg whites

Instructions

  • In a bowl, whisk together egg yolks, sugar, and any of your butter and oil substitutes until the mixture is smooth. Add in your milk and whisk everything together.
  • In another bowl, combine your flour, baking powder, and salt.
  • Combine both sets of ingredients and mix them together gently.
  • In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks. Once you have stiff peaks you can gently fold them into the batter, but don’t take all the lumps out! You want your mixture to be just combined instead of over-mixed.
  • Set your heat to a low medium setting while you let your batter sit. If you have a non-stick pan you won’t have to worry about using butter or oil to grease it so your pancakes don’t stick. You could always use a cooking spray to ensure that your pan or griddle is well-greased. Once the surface is hot enough you can add your batter.
  • Pancake Tip: Only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then let them cook for one minute.
  • Take your pancakes off the heat and serve!

Make Pancakes and Freeze Them

You can make pancakes ahead of time and freeze them so that you’ll have delicious ready-made pancakes ready to eat when you’re ready for them.

Pancake Recipe to Freeze

Ingredients

  • 2 egg yolks
  • 3 tbsp. white sugar
  • 4 tbsp. melted butter
  • 1 1/2 cups milk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 5 egg whites

Instructions

  • Whisk together egg yolks, sugar, and melted butter in a bowl until smooth. Then add in the milk and whisk it again.
  • Combine the dry ingredients (flour, baking powder, and salt) together in a separate bowl then combine them with your wet ingredients.
  • In another bowl, whip the egg whites into stiff peaks with an electric hand mixer, then gently fold them into the batter lightly. Make sure you mix just enough to combine the ingredients; the batter should still be a little lumpy.
  • Let your batter sit while you get the skillet heat up. You should set your burner to low medium heat and add butter or non-stick cooking spray. You can add your batter once the butter starts bubbling. When bubbles start to form on the surface of the pancake it’s time to flip your pancake and then cook the other side for one minute.
  • Take your pancakes off the heat and let them cool then put them in a container and stick them in the freezer.

How to Cook Frozen Pancakes

Set your oven to 350 degrees Fahrenheit and place your frozen pancakes on a baking sheet so they’re close together, but not touching, and let them bake for 10 minutes until they are warm, then they’re ready to be served with your favorite toppings!

Pancake Recipe without Butter

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 91
This delicious pancake recipe without butter is perfect when you want butterless pancakes with the same great taste! Learn how to make pancakes without butter with this easy recipe!

Ingredients

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, baking soda, sugar, and salt together.
  • In a separate bowl, add in milk, vanilla extract, egg, and oil. Whisk until well combined and smooth. Pour wet mixture into dry mixture and mix until evenly combined.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with nonstick cooking spray. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 91kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 91kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 341mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Calcium: 99mg | Iron: 1mg

Low Calorie Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 178
Looking for a delicious low calorie pancake recipe? Look no further. These skinny low calorie pancakes taste just as good as traditional pancakes without all the extra calories.

Ingredients

  • 1 cup white whole-wheat flour
  • 1 1/2 tsp baking powder
  • 1 tbsp sweetener of preference (I like Stevia)
  • 1/2 tsp salt
  • 2 overly ripe bananas (mashed)
  • 4 egg whites (about 1/2 cup)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup unsweetened almond milk

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, sweetener, and salt together.
  • In a separate mixing bowl, whisk together the milk, vanilla extract, egg whites, and mashed banana. Whisk until well combined and smooth.
  • Add the dry ingredients into the wet ingredients and mix well until your pancake batter is well combined.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with non-stick cooking spray. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 178kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 178kcal | Carbohydrates: 35g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 541mg | Potassium: 296mg | Fiber: 5g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 1mg

Healthy Pancake Recipe (Bananas & Oatmeal)

5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8 servings
Calories 159
Do you LOVE pancakes but want a healthy version? This absolutely delicious healthy pancake recipe is made with bananas and rolled oats and is superb!

Ingredients

  • 2 bananas (over-ripe with brown spots is best)
  • 2 eggs
  • 3/4 cup unsweetened almond milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups rolled oats (old fashioned style)
  • 3 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp vegetable oil

Instructions 

  • 
Start by preparing your pancake better. Add all of you ingredients to a blender and blend on medium until smooth. It should take about 45 seconds. Leave the batter in your blender while you prepare your pan for cooking.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with vegetable oil, coconut oil, or olive oil. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 159kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 159kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 475mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg