Measurements

Carefully and properly measure ingredients, especially leaveners like eggs and baking powder, to ensure proper rising and structure, and avoid eyeballing measurements.

Eggs

Separate the eggs, add the yolks to the wet ingredients, and stir the whites in last. This allows the whites to act as a leavening agent without the risk of overmixing.

Sugar

Sugar is essential for achieving a pancake's browned and crispy exterior through caramelization. The process may not work as well with alternative sweeteners, like honey.

Some sugar alternatives, like monk fruit, may produce better effects. This is because monk fruit is said to behave a lot like sugar during the browning process.

Mixing

Avoid over-mixing the batter as it can cause gluten to form, leading to chewy pancakes. Don’t mix it too vigorously as that can remove the batter’s air bubbles.

Use a whisk to help keep the batter from compressing. You should also avoid mixing after you add egg whites, baking powder, or any other leavening agent.

Batter

Resting your pancake batter is important because it allows lumps to absorb moisture, resulting in a smoother mixture without pockets of dry ingredients.

Resting the batter for 10 minutes gives leavening agents time to create air bubbles, which helps prevent flat pancakes.