pancakes-with-blueberries-and-syrup

I love to make pancakes as a special treat for Robert’s breakfast on Sunday mornings from time to time. To my mind, the key to a good pancake is cooking it through to a golden brown color, without drying it out. In my cooking classes, I often get two questions about pancakes – how to keep them from sticking to the pan, and when is the best time to flip.

First, it’s important to preheat and grease your griddle – or skillet – in a way that will minimize sticking. Start by lightly greasing your griddle when it’s cold – I think it’s best to use oil, as it’s less likely to burn than butter. Preheat to medium-high (375 degrees). Once hot, lightly grease again. Allow the oil to get hot (just a minute or two), then pour your pancake batter onto the heated surface – I use a 1/4 cup measuring spoon.

Now, when is the best time to flip those pancakes over? The pancakes themselves will give you two clues:

  1. As the pancake cooks, you will see bubbles start to form in the batter:
pancakes-bubbles

Once all the bubbles have popped and there are holes in the batter, it’s time to flip. For most pancakes, this takes around 3 to 4 minutes:

pancakes-bubbles-popped

2. When you go to flip the pancake, if it lifts easily off the griddle/pan it’s ready to flip. If it sticks, cook it a bit longer. It should come off the pan easily.

Just cook it on the second side until it’s a nice golden brown color.

So, now go try out your new flipping technique by making our Blueberry Buttermilk Pancakes!

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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