Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
Subscribe today and receive this quick guide right to your inbox:
need baking help?
Custom Featured Baking Tips
baking tip: How to Blind Bake Pie Crust
Baking your pie crust until it is partially or completely set helps keep the bottom of the crust from getting soggy while it bakes. This is particularly helpful in recipes with a very wet filling. I’ll show you how to do it!