Overmixing the Batter Mistake: Stirring the batter too much makes pancakes dense and tough. Fix: Mix until just combined—small lumps are fine. Overmixing develops too much gluten, making the pancakes chewy.
Using the Wrong Flour Mistake: Choosing the wrong flour can result in pancakes that are too chewy or too dry. Fix: Use all-purpose or cake flour for light, fluffy pancakes. Whole wheat flour can work, but it requires adjustments to the liquid and leavening agents.
Not Letting the Batter Rest Mistake: Pouring the batter onto the griddle immediately without giving it time to rest. Fix: Let the batter sit for 5–10 minutes. This allows the flour to absorb the liquid and the baking powder to activate, leading to better texture.
Incorrect Heat Level Mistake: Cooking on too high heat burns the outside while leaving the inside raw. Fix: Use medium-low heat and preheat the pan properly for even cooking.
Pressing the Pancakes Down Mistake: Flattening pancakes with a spatula removes air, making them dense. Fix: Let them rise naturally without pressing them down.
Using the Wrong Pan or No Butter/Oil Mistake: A pan that sticks can ruin the pancake’s texture and shape. Fix: Use a nonstick pan or lightly grease a cast iron skillet. Avoid using too much oil or butter, as it can make the pancakes greasy.
Measuring Ingredients Incorrectly Mistake: Guessing ingredient amounts leads to inconsistent texture and taste. Fix: Use proper measuring cups and follow the recipe closely for the best results.