I Asked 4 Chefs for Their Secret to Fluffy Pancakes, and They Said to Stop Doing This 1 Thing

Plus five more tricks for your loftiest, tastiest flapjacks yet.

Few things feel more luxurious on a leisurely weekend morning than sitting down to a generous stack of buttered, syrup-drenched pancakes. Whether you’re at a diner or in your kitchen, starting the day with pancakes is bound to make it a good one.

Of course, all of this assumes the pancakes are fantastic. Flat, tough, or flavorless flapjacks can flip the vibe and leave you wanting a weekend redo.

To make sure you savor a stellar stack, we asked chefs who specialize in breakfast and brunch for their top tips on making tasty, fluffy pancakes.

Meet Our Pancake Pros

• Evan Algorri, executive chef and co-owner of Café Telegrama and Étra in Los Angeles, California

• JC Ricks, co-owner and executive chef of Dandelion Cafe in Houston, Texas

• Peter Som, a New York City-based culinary creator and author of the upcoming cookbook "Family Style"

• Charles Wagenaar, executive sous chef at Dollywood’s DreamMore Resort and Spa in Pigeon Forge, Tennessee

What Makes Pancakes Fluffy?

“Fluffiness mainly comes from the amount of bubbles in the batter, which are produced twice during the pancake recipe process,” explains JC Ricks, co-owner and executive chef at Dandelion Cafe in Houston.

• Round 1: When an acidic ingredient contacts baking soda (an ingredient in baking powder), it releases carbon dioxide, forming air pockets or bubbles in the batter. This acidity usually comes from a liquid that also activates double-acting baking powder.

• Round 2: When heat is applied, more carbon dioxide is released from the double-acting baking powder. As the pancakes cook, these bubbles solidify in the batter, creating a lofty, fluffy texture.

The No. 1 Secret to Fluffy Pancakes

Three out of the four chefs we spoke to agree: the biggest tip for fluffy pancakes is not to overmix the batter. According to Peter Som, “Overmixing is one of the most common pancake mistakes, and nobody wants tough, dense pancakes!” Stirring too vigorously can lead to a thick, plaster-like texture and deflate the batter’s initial bubbles, limiting its ability to rise, notes Charles Wagenaar.

“The more you mix, the more gluten you produce,” adds Ricks. “Although it's beneficial for bread, it’s a recipe for flat pancakes.”

To find the sweet spot, Ricks suggests this technique: “Combine your dry ingredients first, then add your wet ingredients. Whisk gently until the batter begins to look like oatmeal, with a few lumps and no dry spots of flour.”

5 More Tips for Making Perfect Pancakes

In addition to the right amount of mixing, keep these extra pro tips in mind.

1. Use Baking Powder and Baking Soda
   “Leavening agents are key,” says Som. “They create bubbles that lift the batter and make it fluffy.” Both baking powder and soda work well for the loftiest results. “Baking powder produces gas bubbles to aerate the batter, while baking soda adds carbon dioxide when activated by something acidic,” explains Algorri.

2. Add an Acidic Element
   For a tender texture, add an acidic element like buttermilk. Som prefers classic buttermilk, Algorri opts for ricotta, and many home cooks enjoy Greek yogurt or sour cream. These acids activate the baking soda for extra lift. No buttermilk? Stir one tablespoon of lemon juice or vinegar into a cup of milk, let it sit for five minutes, and use this in place of buttermilk.

3. Let the Batter Rest for 30 Minutes
   After mixing, allow the batter to sit for 30 minutes. “This lets the gluten relax and the leavening agents to fully do their job,” says Som, while Algorri adds, “It also lets the starches expand and hydrate.” Take a break, then give the batter a final gentle stir for light, airy flapjacks.

4. Preheat a Nonstick Pan or Griddle
   Heat your pan over medium for three to four minutes before adding butter or oil and a “trial pancake,” says Ricks. “If your butter or oil is smoking, then it's too hot and will burn the outside before the inside cooks. If it's too cold, your pancake won’t rise like it should.” Aim to add batter to a warm surface for immediate fluff and a beautiful golden-brown color.

5. Avoid Pressing the Pancake
   Once bubbles form on the pancake’s surface, flip it. While it might be tempting to press down for even color, don’t! “Never pat the pancake after you flip it, because this can make it dense and flat,” Wagenaar says, since it presses out some of those air pockets you worked so hard to achieve.

Following these tips will help you achieve the loftiest, tastiest pancakes, ensuring your weekend starts off on a deliciously fluffy note, and who doesn't need that in their life?