There is a big-time restaurant in Texas that’s famous for their pancakes. We got lucky and got instructions for how they did it, and we’ll share them with you. These are the directions from the chef for how they make pancakes in their restaurant.

Spray, then towel the griddle.

Before cooking your pancakes, spray the griddle with a nonstick spray (I use a light coating of oil) and then wipe the griddle with a paper towel. A thin coating of oil on a heated griddle means more uniform cooking and color for a more perfect pancake.

Pour the batter high.

Use a ladle to get uniform-sized pancakes. With a steady motion, pour the batter from a height of ten inches to make nice, even circles.

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Watch the pancake edge.

The easiest way to tell if the pancakes are ready to turn is to watch the edges. When the edges are no longer shiny, they’re ready to turn.

Press the pancake gently.

After flipping the pancake, wait a few seconds and then press the center lightly. This will reduce the doming effect and make your pancakes more attractive.

Keep your pancakes warm.

Pancakes are better kept warm. Serve them immediately or store them in a pancake and tortilla keeper.

When my granddaughter was very young, she would get off the bus and hurry home for an afterschool snack. Her favorite was double chocolate pancakes with coconut syrup.

Her mother would make extra on the weekend and save them in a keeper during the week. Pretty smart girl. Pretty smart mom.

How to Make Pancakes the Same Size

To make pancakes the same size, you need the same amount of batter each time. We have four tools for perfectly uniform pancakes:

See our pancake mix collection.

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