Flipping is an essential (if not the most important) step in every pancake recipe, so you want to make sure you have the right tools to do it as seamlessly as possible. Flipping a small or curved pan can be difficult, which is why Neil Kleinberg, chef and owner of New York City pancake shop Clinton St. Baking Co., vowed to use a flat, nonstick pan instead.
But if you don’t have a frying pan and don’t want to invest in one to satisfy your pancake cravings, then you don’t have to. Feel free to use a large skillet or pan with a surface area large enough to flip the pancakes. A non-stick surface will help ensure smooth flips, but you’ll still need to grease your pans either way.
When it comes to which oil is best for pancakes, butter or a plant-based butter substitute definitely wins. “I prefer it because it adds better flavor and more browning to my pancakes,” Jenny McCoy, pastry chef at Buck Russell Bakery and Sandwich in Chicago, tells SELF. “I usually melt a small bowl and lightly brush the pan with a pastry brush so I can control the amount because you really only need a thin layer,” she explains.
2. Find the perfect ratio for your DIY pancake batter recipe.
The best pancake recipes generally follow a ratio of 1 cup wet to 1 cup dry ingredients, says Kleinberg. However, what you choose for them may have different.
Wet ingredients can include dairy products such as eggs, milk, cream, melted butter or yogurt, as well as non-dairy alternatives such as oat milk, almond milk or soy milk, Kleinberg said. Dry ingredients include flour, salt, baking powder, and any spices you want to add. And you should always use 2 teaspoons of baking powder per cup of flour to ensure your pancakes rise properly. (Pro tip: Follow the recipe below to make your homemade pancake mix ahead of time, and store in an airtight container until you’re ready to use. Because none of the ingredients included are going to go away anytime soon, you can use it for months.)