5 Tips to Make the Perfect Pancake

5 Tips to Make the Perfect Pancake

Pancakes are one of those things that people assume is a no-brainer, but when they actually make them they do it all wrong. Below are five quick tips on how to make the perfect pancakes, every time.

1. Don’t Over Mix the Batter
Just don’t. Barely whisk the ingredients until they are just combined even though some lumps may remain. The more you mix, the chewier your pancakes will be.

2. Let it Rest
Let your pancake batter rest for at least 5 minutes. This allows the gluten to relax, and gives the baking powder and baking soda time to do their thing.

3. Not Too Hot
If your pan is too hot, the pancake will burn before the center is finished cooking and the butter will blacken the pancake rather than give you that beautiful golden brown color.

4. Not Too Cold
If your pan is too cold, your pancake will spread too thin and you won’t get any color at all. Your butter should melt quickly, and the pancake should sizzle.

5. Watch For Bubbles
Your pancake will begin to bubble, but don’t flip just yet! Wait for the bubbles to reach the center, and once bubbles are popping all over, then it’s time to flip. With these pro tips (and the Hestan Cue to regulate the ideal temperature) you’ll be making lightly browned, beautiful fluffy pancakes to impress. Now all you need is the perfect recipe…don't worry, we got you covered.


Chef Phil's Famous Blueberry Buttermilk Pancakes


makes 8 large pancakes
3 cups (360 grams) All Purpose Flour
6 tbsp. (72 grams) Sugar
1 tbsp. (13.5 grams) Baking Powder
1 tsp. (5.5 grams) Baking Soda
2 tsp. (6 grams) Kosher Salt
4 Eggs
2.5 cups (580 grams) Buttermilk
8 tbsp. (112 grams) Unsalted Butter melted

To Cook
4 tbsp (56 grams) Clarified Butter melted
2 cups (200 grams) Blueberries

For the Garnish
Unsalted Butter
Maple Syrup
Fresh blueberries



In a medium mixing bowl, sift together the dry ingredients.

In a medium mixing bowl, mix together wet ingredients. Whisk the wet ingredients into the dry ingredients and mix until just incorporated. Lumps may still be present. Do not over mix.

Let batter stand for at least five minutes at room temperature.

Heat your sauté pan over medium heat until evenly heated.

Add 1/2 Tablespoon of clarified butter to the pan and allow to melt.

Using a 4 oz ladle, pour pancake batter into pan. Sprinkle 1/4 cup of blueberries on top of pancake batter, lightly pressing them in. Allow to cook until bubbles have formed and popped all over, including the center.

Gently flip the pancake and allow to cook on the other side.

Remove pancakes and repeat process to make a total of 8 pancakes.

Serve with softened butter, maple syrup, and fresh blueberries. Enjoy!

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