Flipping is an essential (if not the most important) step in every pancake recipe, so you want to make sure you have the right vehicle to make this as seamless as possible. Flipping in a small or curved pan can prove difficult, which is why Neil Kleinberg, chef and owner of beloved NYC pancake spot Clinton St. Baking Co., swears by a flat, non-stick griddle for the job instead.
But if you don’t have a griddle and don’t feel like investing in one to satisfy your pancake cravings, you don’t have to. Feel free to use a large skillet or pan with a surface area big enough to flip your pancakes on. A nonstick surface will help ensure a smooth flip, though you’ll still want to grease your pan either way.
When it comes to which oil is best for cooking pancakes, butter or plant-based butter alternatives win by a longshot. “I prefer it because it adds a better flavor and more browning to my pancakes,” Jenny McCoy, pastry chef at Buck Russell’s Bakery & Sandwich Shop in Chicago, tells SELF. “ I usually melt a small bowl and brush it lightly on my pan with a pastry brush so I can control how much I’m using because you really only need a very thin layer,” she explains.
2. Find the perfect ratio for your DIY pancake batter recipe.
Kleinberg says the best pancake recipes generally follow a ratio of 1 cup of wet ingredients to 1 cup of dry ingredients. What you choose for them, though, can vary.
Wet ingredients can include things like eggs, dairy products like milk, cream, melted butter, or yogurt, and nondairy alternatives like oat milk, almond milk, or soymilk, Kleinberg says. Dry ingredients include flour, salt, baking powder, and any spices you want to include. And you should always use 2 teaspoons of baking powder for every cup of flour to ensure your pancakes rise properly. (Pro tip: Make homemade pancake mix from the recipe below ahead of time and store in an airtight container until you’re ready to use. Because none of the ingredients included perish quickly, you’ll be able to use it for months.)