What Happens If You Put Too Much Milk In Pancakes?

On Aug 17, 2022

Tender pancakes will be the result. There’s a fine line between mixing just enough and too much — some small lumps are OK, but the ingredients should still be thoroughly combined. You shouldn’t see any dry or floury spots on the bottom or sides of the bowl.

A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference. The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it. If a little flour doesn’t fix the issue, there could be an issue with your baking powder.

Pancakes made using too much sugar. In terms of texture and size, these pancakes were moist inside and rose to about a quarter-inch thick. Not only were these pancakes sweet, but I was able to clearly taste the distinct flavor of the white granulated sugar I used in the batter.

What are some common mistakes when making pancakes?

I intentionally made common mistakes while making pancakes from scratch to see how they would affect each batch. From doubling up on eggs to mistaking baking soda for baking powder, the margin for error with homemade pancakes is vast. Adding too much milk made for a sweet, crepe-like pancake while leaving out most of the sugar made …

Each pancake rose to about a quarter-inch thick, and the texture was moist throughout. While these weren’t very tasty on their own, I would recommend leaving out some of the called-for sugar if you’re planning on topping your pancakes with something sweet like chocolate, maple syrup, or berries.

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Packing flour means patting it into the measuring cup or tapping the cup on a counter to level out the powder. Doing that will actually lead to mistakes in measuring, and you’ll end up using too much. In this case, adding extra flour made for super fluffy pancakes that rose to 1-inch thick.

With the same outside texture, floppiness, and density as the batches made with equal amounts of butter, the inside of this vegetable-oil-infused pancake was creamier. The flavor was the same as the two made with butter, so using vegetable oil is a good substitute.

Why do I love pancakes?

I love pancakes because they’re so easy to make. Get a pan hot while you make the batter, barely measuring, maybe just using a mug as the unit: equal parts flour and liquid, an egg, a little spoonful of baking powder, a pinch of salt, maybe one of sugar too. Melt a little butter in the pan, pour it off into the batter, and you’re ready to fry.

If a little flour doesn’t fix the issue, there could be an issue with your baking powder. Baking powder goes “bad” eventually, growing stale if it’s been in your pantry for a long time (ahem, years). Test its freshness by splashing a little warm water on a spoonful of baking powder; it should bubble or fizz gently. If it doesn’t, add baking powder to your grocery list and have eggs for breakfast instead.

One thing that could help is using a cast iron griddle or skillet—cast iron holds heat well and evenly, which means that your pan will get hot, stay hot, and give your pancakes a good crisp crust (and will reduce the chances of your pancakes cooking unevenly). And if you have an electric griddle or frying pan, use it! An electric frying pan is my favorite tool for making pancakes, since it holds heat really evenly, right where you set it. (I find 350°F just right for pancakes.)

It’s time to mix things up. But first: Did you add some salt to the batter? Not a lot , just a pinch —salt makes things taste more like themselves, and if your pancake’s lacking, it might be because it needs a hit of salt.

Dense, flat, flavorless, fall-apart pancakes can go flip off. I love pancakes because they’re so easy to make. Get a pan hot while you make the batter, barely measuring, maybe just using a mug as the unit: equal parts flour and liquid, an egg, a little spoonful of baking powder, a pinch of salt, maybe one of sugar too.