Chef Secrets: Pancakes 101

Do you know the secrets behind making the perfect pancakes every time? Personal Chef Bill Collins from showed us how to make light and fluffy pancakes!



Dry Ingredients

  • 1 cup white flour
  • 1 1/2 teaspoon sugar
  • 1 teaspoon baking soda
  • 1 pinch (1/8 teaspoon) salt

Wet Ingredients

  • 1 egg
  • 1 1/2 cup buttermilk *
  • 1/4 teaspoon vanilla
  • 1/2 pint blueberries



  1. In separate bowls, combine the dry and moist ingredients. Make a well in the dry ingredients, and add the wet ingredients. Gently stir just to combine the ingredients. You are not looking for a super-smooth batter.
  2.  Pour onto heated, greased griddle from a 1/4 cup measure. Drop blueberries onto pancakes, as desired.  Cook for 2-3 minutes, flip the pancakes, and cook for another 1-1/2 minutes.
  3. Makes approximately 16 pancakes. Serve with warm maple syrup.
  4. If you don’t have buttermilk, use yogurt, and add a bit of milk to get the texture you want.  That is, thick but pourable.
  5. If you don’t have yogurt, add 1 tablespoon of vinegar to a cup measure, and fill it the rest of the way, to one cup, with whole or 2% milk. Let it rest for 10 minutes before using. It’ll be slightly thickened and a bit curdled.



For a slightly different flavor, use 2/3 of a cup of white flour, and 1/3 cup of whole wheat, or buckwheat flour

To test the griddle to the right temperature, toss a drop of water on to it.  If nothing happens, it’s too cool.  If the water droplet sizzles and bounces up, it’s ready.  If the water just sizzles, the griddle is a bit too warm.

The pancakes are ready to be flipped when they are browned on the bottom, and bubbles are starting to appear on the top.

Bizarre pancake rule #1: when you cook your first batch of pancakes, just make a few of them.  These always come out a bit flatter than the others.