Why aren't my pancakes fluffy

Why aren't my pancakes browning properly?

You seem to be doing all right with the heat and pan. That sounds like a problem with the recipe.

Add more milk (or yogurt or whatever dairy you use) - you need lactose for tanning so soy milk or enzymatically treated cow milk won't work. Also, consider replacing some of the sugar with fructose, HFCS, or glucose syrup as these will brown a little better. Third, make sure they're not too acidic. If this is a baking soda recipe, all you should do is use milk instead of buttermilk or yogurt. If it's a baking soda recipe, add a little more baking soda. If nothing else helps, you can even add a pinch of baking soda to a baking soda recipe, not for rising, just for browning.

The "makes a movie and separates" part might disappear after changing dairy and / or sourdough. If not, make sure you are only lifting at the right moment. The pancake sticks first, then gets loose and then burns. If it's still stuck during the release part, reduce the heat (you should still get enough tan after the measures in the last paragraph). If that doesn't work either, the final step is to enlarge the egg.

An alternative would be to find a better working recipe and follow it instead of adjusting your recipe. You may have to test a few until you find a winner.


I didn't even think about it. I'm using a new recipe and it calls for cashew milk instead.

rumtscho ♦

What browns in a pancake is 1. sugar (lactose is the most brown sugar in a pancake) and 2. flour, but only if the pH value is high enough. So baking soda promotes browning. But you may not be able to get a good browning using just baking soda in a cashew milk pancake as too much soda will make them taste weird and prevent them from rising properly. Hence, you may have to live with pale pancakes when making this recipe.

Wayfaring stranger

In addition to lactose brown, there are other sugars too. You could throw some lyxose in the recipe, or better mannose.