How to Keep Your Pancakes from being Flat

Prepping for the Perfect Pancakes

Check that the ingredients are not older than 6 months. Baking soda and/or baking powder is the ingredient that makes pancakes fluffy. If it‘s older than 6 months, it won’t do its job. Boxed pancake mix already has baking soda included, so if the mix is older than 6 months, the pancakes may not rise.

Make sure you use the ratios recommended by your recipe. If you're using a pre-made box mix, follow the guide found on the back of the box. If you're making a batter from scratch, definitely use measuring cups and/or a kitchen scale. 1 cup flour:1 egg:1/2 teaspoon of baking powder and 1/4 teaspoon baking soda will make light and fluffy pancakes. A flat pancake will result when a recipe calls for more than a cup of flour and less than 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda.

Use all-purpose flour for a light and airy batter. All-purpose flour can be substituted with flours like cornmeal, buckwheat, or whole wheat. These don't affect the structure and will still yield delicious pancakes. It's best to not use bread or cake flour because the pancakes will be tough and turn soggy when syrup is added.

Preparing the Batter

Add air to the batter by using a large whisk. The larger the whisk, the more air that is added into the batter. A wooden spoon or a spatula won't have the same effect, so try to avoid using these if you want light and fluffy pancakes.

Whisk until the batter is combined while still having a few leftover lumps. The batter shouldn't have any streaks of flour left, but some lumps should still be visible throughout. Overmixing the pancake batter can result in rubbery, chewy pancakes, so be careful when whisking.

Leave the batter to rise for a few minutes. It should sit at room temperature for 5-30 minutes after you’re done whisking. The batter will thicken and multiply in volume the longer you let it rest on your countertop, so if you want extremely airy pancakes, leave it the full 30 minutes. The batter shouldn't be left in the fridge or be made days in advance because it'll turn runny and make flat pancakes.

Cooking the Pancake

Heat the skillet to a medium-high temperature to ensure perfectly cooked pancakes. A skillet that's too hot will burn the pancakes and prevent them from rising, so don't step away from the stove for too long. Cast-iron griddles are the best for making pancakes, but a heavy skillet with low sides can also be used. Adjust the heat of the skillet if the pancakes are burning or not browning.

Use a napkin to smear vegetable oil along your skillet. The layer of oil will cook your pancakes nice and evenly. Vegetable oil is the best kind of fat to use because it doesn't burn as easily as butter when left on medium-high heat. If you can't find any vegetable oil in your pantry, you can also use clarified butter.

Cook the pancake without shaking the skillet to prevent air from escaping the batter. When the pancake is cooking, leave it alone for a few minutes. Shaking or pressing on the pancake could stop it from rising, so it's best to let it hang out until it starts developing bubbles on its surface.

Flip the pancakes until large bubbles appear and burst in the center. The bubbles leave behind pockets of air throughout the surface. These will leaven the pancake to yield a perfect, fluffy result. The bottom of the pancake will be golden brown and ready to flip in about three minutes. If you're feeling impatient and want to check if the pancake is browning evenly, gently lift a side of the pancake and look underneath. If the pancakes are getting too dark and the bubbles have not burst, turn down the heat. If the pancakes are too light in color and the bubbles have already burst, turn up the heat. After you flip the pancake, it will finish cooking and be ready to eat in about two minutes.