How to make the perfect pancakes – light, fluffy, and super easy to flip!
This could be a game changer.
❤ Pancakes that will NEVER stick to the pan.
I’ve made so many batches of pancakes in my life that I’m surprised it’s taken me this long to finally figure out the trick to perfect pancakes that are light, fluffy, and—most importantly—will not stick to the pan. And I’m even more surprised that when I tried to google how to make pancakes not stick to the pan, the only results that came up were the obvious suggestions to add more fat and to use a nonstick pan.
But there’s one foolproof nonstick secret that isn’t so obvious.
Or at least it wasn’t obvious to me… and now it has completely changed the way I make pancakes.
I’d been working on a particular pancake recipe for the blog (for coconut flour pancakes – I’ll post the recipe soon), and the pancakes tasted delicious but ALWAYS stuck to the pan or broke apart as soon as I tried to flip them. I thought so many times about forgetting the recipe and moving on to something else, but the taste was so good that I just couldn’t give up on it.
I needed to find a way to heat the tops of the pancakes instead of just the bottoms.
My first ideas was… really dumb.
Looking back, I don’t know why I even thought it would work: steaming the pancakes by putting a lid over the top and thus heating both the top and bottoms at the same time. You can already tell what the problem with that thinking is, right? Of course it trapped the moisture and turned every pancake into fall-apart mush.
But then I thought about baking.
Baking the pancakes would apply even heat to all parts of the batter without trapping moisture – it seemed like the perfect solution.
Turns out? IT WAS!
The Secret To Pancakes That Will Never Stick To The Pan:
Simply cook the pancakes inside the oven instead of on the stovetop – they need no flipping, will never stick, and can be easily removed with a spatula when they’re done.
This trick has worked with every pancake recipe I’ve tried so far.
Homemade pancakes with strawberries, blueberries, and coconut whipped cream.
Love.
Tips & Tricks For Best Results:
1. Be sure to use a good nonstick pan for these pancakes and grease the pan well after each batch. Stainless steel just won’t work here.
2. Don’t skip the step of letting the pancake batter sit at least 15 minutes – I made that mistake once, so you don’t have to!
3. Use a potholder at all times when touching the handle of the nonstick pan.
If you try the trick out with your favorite pancake recipe, be sure to rate the recipe below in the comments or post your results to Instagram and tag @ChocolateCoveredKatie so I can see and like your pictures!
The CCK Pancake Trick
Feel free to try out this “oven” pancake method with your favorite pancake recipe. Below is one of my favorites:
How To Make Pancakes Not Stick To The Pan
Print This Recipe
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Ingredients
- 1 tsp pure vanilla extract
- 1 1/2 tsp white or apple cider vinegar
- pinch stevia, or 1 1/2 tbsp pure maple syrup
- 1/2 cup milk of choice, decreased by 2 tbsp if using maple syrup
- 1 tbsp oil OR more milk of choice
- 1/2 cup spelt, white, or oat flour
- 3 tbsp rolled oats
- scant 1/4 tsp salt
- 1 tsp baking powder
- mini chocolate chips, optional
Instructions
Whisk together all ingredients, and let sit at least 15 minutes. Grease a nonstick skillet (or two skillets if you have more than one) very well, and preheat the oven to 350 F. Drop ladles of batter onto the skillet or skillets, place on the oven center rack, and immediately turn the heat down to 280 F. Bake 8-12 minutes, or until tops of the pancakes are no longer wet and pancakes can be easily removed with a spatula. There is no need to flip them! Re-grease the skillet, and repeat the baking step with remaining pancake batter. Pancakes can be frozen for a later date if desired.
More Pancake Recipes To Try:
Pumpkin Pancakes (They taste like eating pumpkin pie!)
Flourless Pancakes – 3 Ingredients
S’mores Pancakes – from the Hello Breakfast Cookbook
Natasha says
This has literally changed my life!!!! Thank you so much. I have done just about everything and I would get so frustrated making pancakes but I love them so much. Why didn’t I think of this before. Doesn’t matter; I’m so glad you did! Thank you thank you thank you! I love pancakes even more now and I didn’t even know that was possible!
V says
Should you allow the batter to rest for 15 minutes no matter what pancake recipe you use, even if the recipe doesn’t say to let it rest, or is the 15 minutes rest time only for this recipe and all other recipes that tell you to wait 15 minutes?
Also, how can you do several “batches” of pancakes? After the first batch comes out, can you put a second batch directly into the oven (that is at 280), or do you need to turn the oven back up to 350, wait for it to preheat, then put the next batch in and turn the oven down to 280?
Jason Sanford says
No need to allow it to rest if it’s a different recipe that doesn’t call for resting. After the first batch of these, you can simply put the second batch right into the already hot oven.
Jason
Amy Green says
This sounds like a great idea. My only concern is that I always make bacon in the oven, and I am worried that the bacon flavor might seep into the pancakes. Anyone have suggestions? (I know Katie is vegan)
Cake Delivery in says
Really a nice and flavored recipe, it’s highly touched to my heart and I don’t have any word to say. YOu are really great. I hope you will provide some more mouth-watering recipe in future. Waiting eagerly for that. Really loving your kindness. Thanks for sharing it here!
Erika says
Thank you so much for all the great ideas. I have been trying to make gluten free pancakes with unsweetened applesauce in place of vegetable oil and they continue to stick no no matter what I put in my pan ahead of time. They always fall apart when I go to flip them. So excited to try them in the oven!!!
Jim Yarrow says
I tried this today and it was, for me, an epic fail. After bringing the pancakes out of the oven, I felt like I was using the spatula like the jaws of life to extract the pancakes from the pans. It was actually worse than doing it stovetop. For context, I used Krusteaz Pancake Mix and 3/4 c. of blueberries, and oil for both pots. Also, the texture of the pancakes was spongy, not at all like what I would expect of pancakes. I rewashed the pans and did them stove top for my wife – she would not have been happy with the first batch.