The best way to make pancakes
Use the measured batter below, mix lightly, and rest for 15 minutes. Cook ¼-cup portions on a lightly greased griddle, flipping once when the bubbles stay open and the edge sets.
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Overmixing develops gluten and can make pancakes tough. A short rest hydrates the flour while a heavy, evenly preheated surface prevents pale centers and scorched patches.
Which method should you use?
Ingredients and equipment
About 12 pancakes, 4½ inches wide
Ingredients
Equipment
- Two bowls
- Whisk or hand mixer
- Measuring cups/spoons or scale
- Heavy griddle or skillet
- ¼-cup scoop
- Thin spatula
Ingredient proportions follow the linked King Arthur recipe. Start with 1 cup milk and add only enough for a thick, pourable batter; the oat option follows its ground-oat substitution.
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Batter safety
- Do not taste raw batter; both flour and eggs can carry harmful bacteria.
- Keep raw batter away from ready-to-eat food and wash utensils after contact.
- Refrigerate leftover pancakes within 2 hours.
Rested-batter griddle method
Combine the dry ingredients
Whisk 180 g all-purpose flour with the baking powder, sugar, and salt. Break up any leavening lumps.
Look for Dry ingredients are evenly distributed.
Prepare the wet ingredients
Beat the eggs with 1 cup milk until foamy, then mix in the melted butter. Add the dry mixture and fold just until combined.
Look for A slightly lumpy batter, with no dry flour.
Do not taste raw batter.
Rest and heat the griddle
Rest the batter for 15 minutes. Meanwhile, heat the griddle to 375°F or use medium stove heat; grease lightly.
Look for The batter thickens.
15:00 suggested timingCheck consistency
If the batter is too stiff to spread, fold in a little of the remaining ¼ cup milk. Portion ¼ cup for a test pancake.
Look for Batter spreads slowly into a round.
Cook both sides
Flip when bubbles stay open and the edge sets, usually about 2 minutes. Cook the second side about 1½–2 minutes; cut the test pancake to check for wet batter. Adjust heat for the next batch.
Look for Golden surfaces and a cooked, springy center.
Fix common problems
Beating the batter until perfectly smooth. Small lumps are preferable to excessive mixing.
Outside too dark? Lower the griddle before the next batch.
Centers gummy? Use a smaller portion and wait for set edges before flipping.
Common questions about this method
Why are my pancakes dense?
Check the baking powder, measure the flour rather than packing the cup, and stop mixing once no dry pockets remain. Small lumps are normal. Rest the batter before cooking.
Can I use whole-wheat flour or buttermilk instead?
Those substitutions change hydration or acidity. The alternate here uses ground oats, following the linked recipe. For a full whole-wheat or buttermilk version, use a recipe formulated for that ingredient instead of assuming a one-for-one swap.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
With ground oatsAbout 45 min
For about 12 ground-oat pancakes, make a lightly mixed batter with 1 cup all-purpose flour, ½ cup finely ground oats, 2 eggs, 1 cup milk, 3 tablespoons melted butter, 2 tablespoons sugar, 2 teaspoons baking powder, and ¾ teaspoon salt. Rest 15 minutes; add up to ¼ cup more milk only if too stiff. Cook ¼-cup portions on a lightly greased 375°F griddle, flipping at set edges and checking for cooked centers. This contains wheat.
Preparation
About 12 pancakes, 4½ inches wide
Ingredients
- 1 cup / 120 g all-purpose flour
- ½ cup finely ground oats
- 2 large eggs
- 1 to 1¼ cups / 227–283 g milk
- 3 tablespoons / 43 g melted butter
- 2 tablespoons / 25 g sugar
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- Small amount of oil or butter for the griddle
Equipment
- Two bowls
- Whisk or hand mixer
- Measuring cups/spoons or scale
- Heavy griddle or skillet
- ¼-cup scoop
- Thin spatula
Ingredient proportions follow the linked King Arthur recipe. Start with 1 cup milk and add only enough for a thick, pourable batter; the oat option follows its ground-oat substitution.
Combine the dry ingredients
Whisk 120 g all-purpose flour and ½ cup finely ground oats with the baking powder, sugar, and salt. Break up any leavening lumps.
Look for Dry ingredients are evenly distributed.
Prepare the wet ingredients
Beat the eggs with 1 cup milk until foamy, then mix in the melted butter. Add the dry mixture and fold just until combined.
Look for A slightly lumpy batter, with no dry flour.
Do not taste raw batter.
Rest and heat the griddle
Rest the batter for 15 minutes. Meanwhile, heat the griddle to 375°F or use medium stove heat; grease lightly.
Look for The batter thickens.
15:00 suggested timingCheck consistency
If the batter is too stiff to spread, fold in a little of the remaining ¼ cup milk. Portion ¼ cup for a test pancake.
Look for Batter spreads slowly into a round.
Cook both sides
Flip when bubbles stay open and the edge sets, usually about 2 minutes. Cook the second side about 1½–2 minutes; cut the test pancake to check for wet batter. Adjust heat for the next batch.
Look for Golden surfaces and a cooked, springy center.
Adapt to your setup
Sources behind the method
Evidence status: Source-reviewed method; no original Best Way test or photography is claimed.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Source-reviewed method; no original Best Way test or photography is claimed.
Updated 2026-09-05. Added measured ingredients for classic and ground-oat pancakes, with batter and cooking checks. Read our testing standards →
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