8 Tips for Making Perfect Pancakes

Pancakes are practically a religion for my family. In the winter months, we eat them several times a week, if only to have an excuse to lap up the pure maple syrup we adore.

With Pancake Tuesday taking place last week, and sugaring-off season fast approaching, I thought it might be fun to do a pancake primer in anticipation of the upcoming maple syrup season.

Eight Tips to Perfect Pancakes

Use buttermilk whenever possible. I do believe the subtle tangy flavour imparted by this liquid makes the pancakes better.
Don’t over mix the pancakes; lumps are okay. In fact, make sure you see a few in your bowl, otherwise your pancakes will be too dense.
Pancakes can be made in advance. Keep them warm by placing them on a plate or baking sheet and tucking them into a 200°F oven until you’re ready to serve them (but not for longer than one hour, or they will dry out).
If you are adding chocolate chips or blueberries to the pancakes, add them to the pools of batter just after it’s been poured into the skillet.
Use butter instead of oil to grease your pan. To ensure an even distribution, brush melted butter over the entire surface of the skillet.
Flip the pancakes as soon as you see the bubbles appear on the surface. Don’t wait until they break, or the pancakes will be flat and not fluffy.
Keep the temperature of your griddle or pan to somewhere between low and medium. If it’s too hot the bottoms will burn quickly.
Use the best maple syrup your budget can afford. I promise, you won’t be sorry!