Q&A for How to Make Pancakes

Definitely—it's quite easy! The best low-carb flours to use are almond, coconut, or cassava (they're all easy to find in stores or online). The other ingredients you'll need are eggs, a fat source like butter or ghee, a natural and no-calorie sweetener like stevia or monk fruit, a leavening agent such as baking soda, a liquid (which can be water, milk, or a non-dairy beverage), and a little vanilla extract or another flavoring agent of your choice.

Just follow the tips above about not overmixing the batter and avoiding high heat and you're probably set. That said, here's an extra tip: you should always do a test pancake before you start doing everybody's pancakes. That way, you can adjust your heat and find out where your hot spots are in your pan and work accordingly.

Take care not to over-mix the batter, which can toughen up your pancakes. Stop mixing while the batter still has some small lumps in it. You can also increase the fluff by letting the batter rest for at least 15 minutes before cooking. Make sure you see bubbles in the pancake before you flip it, and avoid flipping more than once!

You can make a baking powder substitute by mixing baking soda with cream of tartar. Use ½ teaspoon cream of tartar and ¼ teaspoon baking soda for every 1 teaspoon of baking powder in the recipe. If you don’t have cream of tartar, you can mix baking soda with a small amount of lemon juice. Just be aware that this will make your pancakes a little tart!

Yes, you can substitute water for milk. The pancakes might not be as flavorful, but you can make up for the missing flavor by adding other ingredients, like a splash of juice, pieces of fruit, or a little vanilla extract.

While it's possible to do so, the problem is that you may unbalance the recipe ingredient amounts, which have been carefully chosen and suggested because they work in the amounts given. Syrup adds more liquid and sugar, which may cause runnier pancakes that burn more easily. The best bet is to drizzle the strawberry syrup over the finished pancakes, as that is really the most enjoyable way to have syrup which exists to be a topping.

Try adding fun toppings, like powdered sugar, nutella, syrup, jam, sprinkles, etc.

Lower the heat, and be ready to remove the pancake from the skillet when done.

See How to Make Chocolate Flavored Pancakes for a recipe that includes adding cocoa to the batter.

Yes, as long as you're able to eat Cool Whip without any problems, then it will go just fine with pancakes.

Yes, you can. See How to Make Eggless Pancakes , for details on what to do.

Ordinary milk works fine (full-fat or low-fat). Or, you could use buttermilk for a richer texture and flavor, see the recipe for How to Make Buttermilk Pancakes for more details.

You don't need to use vanilla extract. The only difference will be that it doesn't have the slight flavor of vanilla, which is better for savory pancakes but is also fine for sweetened ones too. It's up to your preferences.

That's a good question. Unfortunately, the use of self-rising (self-raising) flour tends to result in thick and spongy pancakes. Since that sort of texture is not to most pancake lovers' liking, it's really not recommended.

No. The recipe should still work.

Certainly, just add the same amount of preferred edible oil instead of the butter. You could substitute olive, coconut, sunflower, etc. oils instead. Do remember that this doesn't reduce the calories, it just changes the fat used to make the pancakes and it will taste different too.

Yes, but don't overdo it or they might be too sweet. Expect the colors to run a little during cooking but that can make the pancakes look cool.

Yes.

Yes.

Watch the top for bubbles and flip right away when you see them. Make sure you put plenty of butter or oil in the pan and keep the heat at about medium.

If you are talking about the batter before cooking the pancake, yes. A creamy batter will make a richer and better tasting pancake. If you mean the pancake itself, no. Cook it longer. It should end up golden brown on the outside and fluffy on the inside.

That's a fairly specific number of pancakes. You could double the ingredients suggested in the first recipe shown in this article and get around 16 pancakes, or perhaps make three batches using this recipe and get 24 pancakes, give or take a few and someone's bound to eat more than their fair share!

Self raising flour is probably the best option, as it makes the pancakes more fluffy.

Absolutely delicious. We recommend that you make some from the recipes suggested in this article and give us your feedback!

Cut into the middle of the pancake. The inside should be textured, but not sticky.

Just sprinkle a few drops of water onto your pan to see if it is heated enough. If the drops sizzle, it's ready to go.

Pancake flipping is somewhat of an art but it's definitely one that comes easily with practice. For the beginner pancake flipper, check out How to Flip a Pancake for more details.

Prepare the pancake batter ahead of time and chill it in the fridge until you're ready to use it. This saves a lot of time and gives you more time for cooking.

There are some pancake recipes that only require 2 - 4 ingredients. Look for these kind of pancake recipes, such as the 2-ingredient banana pancake recipe or 4-ingredient oatmeal pancake recipe.

Go for it. You can cut the ingredients in half to make fewer pancakes than the original amount.