We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Pancakes?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Pancakes are a form of flatbread made by mixing up a runny batter and ladling the batter onto a hot, greased surface. The batter is allowed to cook until browned on one side before being flipped so that the other side can be cooked, and it can then be served in a variety of ways. Many people think specifically of a thick, sweet variety of flatbread when they hear the word “pancake,” although in fact, they come in quite an array of styles, shapes, and sizes.

Some pancakes are quick breads, with rising agents like baking soda that allow the batter to fluff up as it is cooked. Others use yeast or a slow fermentation process, developing a more complex, intense flavor. Injera, a form of Ethiopian flatbread, is one example of a slow-fermented pancake, which develops distinctive bubbly holes as it ferments, creating a spongy texture when it is cooked.

Pancakes are probably among the oldest of flatbreads known to man, since they are quite easy to make, and they can be quite varied. Many cultures make them with unique regional grains like buckwheat, cornmeal, and teff, and they can also be made with plain flour or a blend of grains. Multi-grain pancakes, for example, are very popular in some parts of the United States.

While pancakes can be eaten plain, they are commonly served with toppings. When eaten as a breakfast food, pancakes may be served with fresh fruit and syrup, and they can also be dusted in confectioner's sugar, sprinkled with lemon juice, or glazed with chocolate syrup. Compotes and jams also go well with pancakes, and in regions where more savory varieties are preferred, they can be served with all sorts of things, from scrambled eggs to chutney.

You may also hear pancakes referred to as griddlecakes, flapjacks, and hotcakes. Depending on how they are cooked, they vary in size, from large thin French crepes to American silver dollar pancakes, miniature versions of breakfast pancakes which are typically served in a tall stack.

Cooking pancakes can be a bit tricky. The batter must be thin enough to spread easily, but not so thin that it simply flows across the entire cooking surface and burns. The heat used must be hot enough to brown them, without being so hot that the pancakes end up raw in the middle. An optimal level of grease ensures that the pancakes don't stick, but doesn't leave them feeling greasy. Flipping them is also an art form, with show-off cooks jerking the pan to lift and flip the pancakes, while others prefer to use a spatula.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By sputnik — On Jan 26, 2009

In my experience American pancakes are easier to make than crepes. The crepe batter is more runny and is a little bit more difficult to handle until you get hang of it.

American pancakes have more body to it, but you still have to be cautious not to beat the batter to long, have the oil at the right temperature, and eat them warm for best results.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.