Why You Should Adjust Your Pancake Pouring Method For Batter Thickness

Pancakes transcend other breakfast foods. It seems like many cultures have their own version — sweet or savory — of these warm, round cakes, per CNN Travel. It's clear that whether you like them thick and tall or thin and flat, love for these pan-fried cakes and all their many forms is kind of universal. But perfecting the hotcake and getting it just the way you like it can be tricky. In fact, you may have noticed pancakes taste better at a diner than at home. Why is that?

Everyone knows the first pancake to hit the frying pan is really an experiment. As The Guardian concurs, rarely does the initial pour result in a perfectly shaped, golden, and delicious flapjack. There are many factors that could be hindering that first hopeful attempt. Mixing your batter too much can cause it to become overworked, leading to cakes with an unpleasant glutinous texture. If you don't see some small, floury lumps, chances are overmixing got the better of you. But that is not the only stumbling block. As it turns out, how you pour the batter can have an effect on how your stacks turn out. If you want to replicate restaurant-quality pancakes that satisfy your cravings, you are going to want to adjust your batter pouring method. How so?

What you use to pour your pancake batter onto the frying pan or griddle is just as important as any other step. If you want to make thick, fluffy hotcakes, try using an ice cream scooper (via Martha Stewart). Just like how this kitchen tool creates perfect servings for your cones, it can also make pancakes that are consistent in shape and size every time — plus, it's less messy, per The Oklahoman. You can also try other tricks for making the most fluffy pancakes. 

If you don't have an ice cream scooper, no problem. You can also use a measuring cup, but make sure it's well-coated with cooking spray for every scoop of batter. 

What about thinner cakes? If that's your preference, it's fine to use a measuring cup designed for liquids, pitcher, or ladle for the batter, but try to pour the same amount every time. The New York Times also cautions home cooks not to make a lot of pancakes at one time. If the cakes are too close together, they will puff up and possibly spread out into each other.