3 Experts Weigh In On Ways To Amp Up Your Pancakes

Pancakes are a breakfast staple. As such, one may assume that they are easy to prepare and something that will always turn out tasting absolutely scrumptious. However, if you've ever tried making your own pancakes, you know that this is not always the case. Whether you're finding yourself discouraged that pancakes always seem to taste better at a restaurant or are growing tired of the same ol' plain pancakes every time you pull out the griddle, don't despair.

There are several ways you can amp up your pancakes for an utterly delicious breakfast that will rival what you can order at a restaurant. We've tapped three expert chefs and asked them to share their secrets for transforming boring pancakes into a mouth-watering, scrumptious breakfast. Chef Shane Schaibly, the Senior Vice President of Culinary Strategy at First Watch, Laura Evans, the founder of Sisu Pancakes, and Gocha Hawkins, a celebrity chef and the owner of Gocha's Breakfast Bar, all shared some amazing tips that you won't want to miss. Keep reading to find the inspiration you need to amp up your pancakes.

While the idea of adding maple syrup to pancakes is nothing new, it is often skipped or overlooked. Whether you're trying to cut down prep time/meal time in the morning or want to limit your grocery list, Chef Shane Schaibly recommends adding syrup to your pancakes. In fact, he says, "Of course, you've got to have syrup."

If you've browsed the grocery aisles, then you already know that there are different types of syrup to choose from. Schaibly shares, "My favorite is 100% maple syrup." However, while pure maple syrup may be a classic choice that you can't go wrong with, it is far from the only option available. Pure maple syrup is also a bit more expensive. Fortunately, you can find several different flavors of pancake syrups. Some of the options you might spot at the store include blueberry and raspberry-flavored syrup, strawberry-flavored syrup, glazed donut, or Cap'N Crunch-flavored syrup.

Worried that your morning stack of pancakes is doomed to remain bland and boring? If so, try following Laura Evans' advice. She says, "You cannot beat the classic drizzle of Nutella or Biscoff on pancakes." If you've never tried Nutella, it is a creamy mixture of chocolate and hazelnut. The combination offers a spreadable consistency, making it a common addition to many sweet desserts and breakfast dishes, such as pancakes.

When you open a jar of Nutella, you may wonder how you could possibly drizzle it over your pancakes without leaving huge glops, instead of neat and clean lines, behind. The consistency of Nutella, after all, is quite similar to peanut butter. But, fear not, you can easily thin out the consistency by adding a splash of steamed milk. After you mix the two ingredients, the Nutella should soften and thin out, making it just right to drizzle over the pancakes.

If you really want to make your pancakes more exciting, why not upgrade them to a lunch or dinner meal instead of keeping them reserved solely for breakfast? If so, you should consider whipping up some savory crêpes. Laura Evans highlights this as one of the best ways to amp up plain pancakes. She says, "Savoury crêpes are my favourite, I love to roast veg, place them in the crêpe and roll them up with melted cheese on top! Like enchiladas!"

Laura's suggestion is just one of many savory crêpe recipes you could explore. Other add-ins you could consider include ham, sausage, salsa, bacon, mushrooms, peppers, spinach, and sour cream. As you prepare your crêpes, remember that the ideal consistency should be thinner than a traditional pancake. You'll need to modify your recipe to include more liquid than regular pancakes. If you're starting with a box of pancake mix, either increase the liquid content or slightly decrease the amount of the powdered mix that you use.

Gocha Hawkins shares one way to amp up your pancakes that doesn't require any additional ingredients. Instead, all you'll need is a sifter. She says, "Elevate your pancake mix by sifting the dry mix to help reduce clumps in your pancakes." According to Hawkins, sifting the pancakes will "ensure a smooth batter and allow for a fluffier pancake."

When the batter remains too dense — one of the risks of using a boxed mix — the resulting pancakes will likely turn out dense. No one wants overly heavy pancakes; this dish is supposed to be light and fluffy. Once you've tried this hack, you're going to want to use it all the time when experimenting with other pancake mix uses. If you don't have a sifter and want to try this tip right away, you can use a whisk in a pinch. Pour only the pancake mix into the mixing bowl and swirl the wire whisk around. This should help release some of the lumps, though it may not be as effective as using a sifter.

Dry pancakes are another thing that will end up disappointing you and any guests you're serving. Fortunately, Gocha Hawkins offers a genius and relatively simple solution to avoid this potential problem. She says, "Mix-ins such as lemon, almond, or vanilla, as well as oil, will give your pancake mixes an extra amount of moisture." Adding moisture to the batter will give the finished pancakes a richer, more luxurious fluffiness, and, with Hawkins' recommendations, you'll add a hint of flavor. Just be careful with the amount of mix-ins you use.

You may need to play around with finding the right quantity to add. As with other mix-ins, it will likely depend on your taste preferences. For example, if you squeeze in too much lemon juice, the pancakes might turn out very moist and fluffy, but the lemon flavor may be more overpowering.

Try experimenting with fun toppings to prevent your pancakes from being boring. Chef Shane Schaibly says, "If you can put it on an ice cream sundae, you can put it on a pancake!" When you think about your pancakes from this perspective, you should be able to visualize some delicious ideas.

So, what fun toppings can you try? "Whipped cream is always a crowd-pleaser," shares Schaibly. It is a topping that may bring you back to your childhood. Make sure you understand the difference between soft, medium, and stiff peaks when making whipped cream — you probably want to go for a medium to stiff peak for topping your pancakes. Other ice cream sundae-worthy toppings worth trying with your pancakes include sprinkles, maraschino cherries, mini chocolate chips, chopped nuts, or even mini marshmallows (or marshmallow fluff).

"Fruit is great inside pancakes or added on top," says Chef Shane Schaibly. He recommends adding blueberries, strawberries, bananas, or kiwis to your pancakes. You could add the fruit directly to the batter (just be sure to slice it into smaller pieces) or add it as a topping after the pancakes have cooked. If you're going to use fruit as a topping, you could also consider cooking it down with a little sprinkle of sugar for an even sweeter and more syrupy treat.

Blueberries are one of the most popular fruits added to pancakes. Schaibly shares a special tip for making this type of pancake. He says, "If you're making blueberry pancakes, I recommend you use frozen berries over fresh. Frozen blueberries are sourced and frozen at their peak of freshness, so they're often sweeter than their fresh counterparts, and they help keep your batter cold, which is essential for a fluffy pancake."

If you're feeling a bit creative and have a little extra time on your hands, why not fancy things up by making some candied pecan pancakes? "Candied pecan pancakes provide a great texture and a nutty flavor," says Gocha Hawkins. You'll need to prepare the candied pecans, which aren't too complicated. Mix pecan halves or chopped pecans with sugar, vanilla extra, cinnamon, egg whites, and a splash of water before spreading the mixture over a parchment-paper-lined baking sheet. Bake the pecans for about half an hour or until caramelized.

Once the candied pecans are prepared, you can chop some up to add to your pancake batter before you start plopping it on the griddle. Then, once the pancakes are cooked, Hawkins says, "Top the pancake stack with whipped cream, pecans, cinnamon spice, and powdered sugar to give an explosion of flavors and texture."

Here's another tip that doesn't involve adding any ingredients to your pancakes. Chef Shane Schaibly says, "If you have time, make your batter 1-2 hours before you use it." Allowing the batter to rest will release some of the proteins and starches from the gluten. It will also help break down any lumps that may be hiding out in the batter, preventing you from making lumpy pancakes.

Schaibly recommends placing your batter in the refrigerator when you let it rest. Not only will this ease any food safety-related fears, but as he explains it will also ensure that the pancakes are able to maintain their form. "If your batter is room temperature, it will be runny in your pan or on your griddle, and ultimately, your pancakes will be flat," says Schaibly.

If you want to make the best tasting pancakes possible, then it is essential to use the right ingredients. Whether you're preparing a homemade pancake recipe or using a boxed mix, Gocha Hawkins shares the importance of using eggs. She says, "Eggs will make it bind and prevent the mix from drying out. This improves the texture as well as helps assist with giving the pancakes richness." Some mixes might not call for an egg, but don't let that stop you. Even if it isn't called for in the directions, you can still incorporate an egg into the mix. Crack the egg into a separate bowl and whip it up before adding it to the mix for best results.

Hawkins, describes another less well-known benefit, of incorporating eggs into your pancake batter. She says, "Adding eggs into your mixture will also help the pancakes to brown and create crisp edges while cooking."

All three of our experts highlighted cinnamon as a key ingredient to amp up your pancakes. Each of them offered unique suggestions about how to use the autumnal seasoning. Chef Shane Schaibly sings the praises of pancakes with cinnamon chips. In addition to using cinnamon chips, he says you could also "use any extra baking chips, like chocolate or toffee," to add some flavor to your pancakes. Remember, toffee and caramel are not the same, though both could also make great additions to your pancakes alongside cinnamon.

Gocha Hawkins and Laura Evans recommend mixing cinnamon with fruit to make a decadent pancake topping. Hawkins recommends making a "peach reduction of cinnamon and brown sugar, topped with chilled butter and warm peach jam." Adding this to your pancakes, she says, will make "the pancakes taste like peach cobbler!" Evans goes for the more traditional combination of apples and cinnamon. "Apple roasted with sugar and cinnamon and a dash of nutmeg is also a great flavor," she explains.

One of the mistakes people often make when preparing pancakes is starting with a cold griddle. "Don't want to lose the first pancake? Make sure the pan is HOT," says Laura Evans. If the pan is too cool, the outside of the pancakes won't cook quickly enough, leaving the inside overcooked before the bottom or top achieves that nice golden brown color you're looking for.

Chef Shane Schaibly says, "Aim for 350 degrees Fahrenheit. If the griddle is hotter than that, the outside of the pancake will brown — or even burn — before the middle has had a chance to set." You can check the temperature of the griddle before pouring on your first pancake. Sprinkle a few drops of water over it. If the water bubbles but does not evaporate immediately, the pan is hot but not too hot. If the water drops disappear almost instantly, you'll want to lower the heat before adding your first pancake.

"Want to create a golden pancake? Add a small amount of butter to the pan and swirl it around the edges," recommends Laura Evans. She says to do this just before you add your first scoop of pancake batter to the pan — after it is preheated. Evans says this hack "will create golden sugary edges on your crêpe and that famous golden sheen on American pancakes!"

Cooking your pancakes in butter will also up their flavor. Depending on your taste preferences, you may decide that you don't need to spread any additional butter on the pancakes when you're ready to eat them. You may just be ready to add the syrup or any additional toppings our experts recommended above.

In the mood for a super sweet pancake? Or, perhaps you want to use up some leftover pancakes from breakfast to make an original dessert? Either way, Laura Evans says, "Another great sweet flavor is cookies and cream!" You can make the recipe as simple or complex as you'd like. For a quick transformation, you can add a dollop of whipped cream, a little chocolate syrup, and some crushed Oreos over a stack of regular pancakes.

If you have the time and want to be a bit fancier, consider adding crushed Oreos to your pancake batter before cooking the cakes. You could also make a decadent and creamy frosting to drizzle over the finished pancakes using softened butter and cream cheese, powdered sugar, milk, and vanilla extract.