Everytime I do pancakes they get harder almost like bread. What am I doing wrong?
by Odd_Ad2298
29 Comments
irritable_weasel
What Pancake mix are you using? 👀
Zwitternacht
What in the world
ManInShowerNumber3
Might be overmixing? It’s ok to have a few lumps.
Ulthy
try new baking powder and mix slowly just until the flour is gone, okay if it looks a little chunky.
hemiones
What is the recipe?
Dudeman318
i think youre mixing up pancakes and pita bread
Apollosiron243
Looks kinda eggy to me
hush_lives_72
How high of an elevation do you live at?
CaliSignGuy
Bro that’s pizza dough, you gotta add more ingredients to that shi
Socks4Goths
Add yogurt and an extra bit of baking powder…
iridescentnightshade
If you want a serious response, you have to post your recipe and how you cooked it. There’s simply no way to get a good answer any other way.
_Puff_Puff_Pass
Use some heat to cook and pancake batter and that should solve your problem!
towrman
It’s a pita.
pueraria-montana
What is your recipe, we can’t tell you what you’re doing wrong without knowing what you’re doing
RebaKitt3n
What’s your recipe? Then we can help.
Afraid_Trifle_9143
Are you using pancake mix or making it from scratch? You need to sift your flour several times if you’re making it from scratch, otherwise you end up with too much flour.
ThePerilPartnership
You’re over mixing and creating really tough gluten bonds (tough) and possibly omitting or reduced qty of sugar (I don’t see much caramelization/crystallization.)
kirakira26
Could be a combination of things: overmixing, baking powder is too old, not enough heat, too much flour, elevation where you live etc. What’s your recipe/method? I always eyeball my pancakes and never really follow a recipe, I rely more on the texture of the batter, some flours absorb more so I tweak as I mix it until I get the right texture. I always use fresh baking powder, and my liquids are a mixture of milk and plain sparkling water.
herefromyoutube
They don’t look cooked
40mgmelatonindeep
How is anyone supposed to help you if you dont share the recipe you’re using??
lopotomy
Old pancake mix?
CrisbyCrittur
Gotta love ppl who drop whiny questions without context, and then ghost the people asking for more info to try and help.😖
Xeknav
Are you using any baking powder or other rising agents? If not in the right ratio, your pancakes won’t be fluffy.
Electronic-Floor-120
I don’t know your recipe or method so can’t tell where you’re going wrong but Jamie Oliver’s mug pancake recipe is great, or if you’re looking for a flatter more crepe like one the Delia Smith’s recipe is the best. As with all baking type cooking, you need to follow recipes and measurements to a tee.
miserylovescomputers
Is there any fat or sugar in your recipe?
graidan
That looks like a regular pancake to me, plenty fluffy. Are you expecting something like the Japanese ones?
What recipe are you using
Polymer-Chain
I use both baking soda and baking powder in my pancake mix. Acidic ingredients like buttermilk (I use kefir) will react with the leavening agent to give it more little bubbles and more rise. Also, as other people have mentioned, over mixing will create gluten bonds in the flour that tighten it up. Good for bread, bad for pancakes. Resting the mixed batter for a while before cooking helps ensure better rising.
trollface_mcfluffy
1 cup flour 2 tablespoons baking powder 2 tablespoons sugar 1⁄2 teaspoon salt 1 egg 1 cup milk 2 tablespoons oil
and whatever else you want to put in there for fun. Sometimes I do vanilla, sometimes I do cinnamon. One tine I did blended bananas. Probably not going to do that again, or tabasco sauce.
Use a whisk to whip the crap out of it till the lumps are gone. Some people say don’t do that. I don’t care. I do it. Let it sit a bit while you get the pan ready. If you use an egg beater for too long the pancakes will actually be a bit tougher.
Oil the pan with bacon grease for crispy edges.
OH SO FLUFFY!!!
Keep in mind this feeds my family of four about twice with everyone stuffing themselves full.
If it’s just you, still do this much and stick the batter in the fridge for later, plastic wrapping the top to keep the moisture in. The oil will separate over time so don’t be weirded out getting it back out a day later. Just whip it again… Then nay nay if you want to.
29 Comments
What Pancake mix are you using? 👀
What in the world
Might be overmixing? It’s ok to have a few lumps.
try new baking powder and mix slowly just until the flour is gone, okay if it looks a little chunky.
What is the recipe?
i think youre mixing up pancakes and pita bread
Looks kinda eggy to me
How high of an elevation do you live at?
Bro that’s pizza dough, you gotta add more ingredients to that shi
Add yogurt and an extra bit of baking powder…
If you want a serious response, you have to post your recipe and how you cooked it. There’s simply no way to get a good answer any other way.
Use some heat to cook and pancake batter and that should solve your problem!
It’s a pita.
What is your recipe, we can’t tell you what you’re doing wrong without knowing what you’re doing
What’s your recipe? Then we can help.
Are you using pancake mix or making it from scratch? You need to sift your flour several times if you’re making it from scratch, otherwise you end up with too much flour.
You’re over mixing and creating really tough gluten bonds (tough) and possibly omitting or reduced qty of sugar (I don’t see much caramelization/crystallization.)
Could be a combination of things: overmixing, baking powder is too old, not enough heat, too much flour, elevation where you live etc. What’s your recipe/method? I always eyeball my pancakes and never really follow a recipe, I rely more on the texture of the batter, some flours absorb more so I tweak as I mix it until I get the right texture. I always use fresh baking powder, and my liquids are a mixture of milk and plain sparkling water.
They don’t look cooked
How is anyone supposed to help you if you dont share the recipe you’re using??
Old pancake mix?
Gotta love ppl who drop whiny questions without context, and then ghost the people asking for more info to try and help.😖
Are you using any baking powder or other rising agents? If not in the right ratio, your pancakes won’t be fluffy.
I don’t know your recipe or method so can’t tell where you’re going wrong but Jamie Oliver’s mug pancake recipe is great, or if you’re looking for a flatter more crepe like one the Delia Smith’s recipe is the best. As with all baking type cooking, you need to follow recipes and measurements to a tee.
Is there any fat or sugar in your recipe?
That looks like a regular pancake to me, plenty fluffy. Are you expecting something like the Japanese ones?
What recipe are you using
I use both baking soda and baking powder in my pancake mix. Acidic ingredients like buttermilk (I use kefir) will react with the leavening agent to give it more little bubbles and more rise. Also, as other people have mentioned, over mixing will create gluten bonds in the flour that tighten it up. Good for bread, bad for pancakes. Resting the mixed batter for a while before cooking helps ensure better rising.
1 cup flour
2 tablespoons baking powder
2 tablespoons sugar
1⁄2 teaspoon salt
1 egg
1 cup milk
2 tablespoons oil
and whatever else you want to put in there for fun. Sometimes I do vanilla, sometimes I do cinnamon. One tine I did blended bananas. Probably not going to do that again, or tabasco sauce.
Use a whisk to whip the crap out of it till the lumps are gone. Some people say don’t do that. I don’t care. I do it. Let it sit a bit while you get the pan ready. If you use an egg beater for too long the pancakes will actually be a bit tougher.
Oil the pan with bacon grease for crispy edges.
OH SO FLUFFY!!!
Keep in mind this feeds my family of four about twice with everyone stuffing themselves full.
If it’s just you, still do this much and stick the batter in the fridge for later, plastic wrapping the top to keep the moisture in. The oil will separate over time so don’t be weirded out getting it back out a day later. Just whip it again… Then nay nay if you want to.
Eat it up buttercup!!!
Wtf is that?? Pita bread?