9 Tips For The Best Pancake Stack, Ever

Photo: Courtesy of Pinch of Yum.
You can't have dessert for breakfast — unless, of course, you have pancakes. The word "cake" is literally in the name. No matter how you eat them (plain, covered in blueberries, thin and crispy, giant and fluffy), they're a decadent, delicious way to start off your day. But really, pancakes are meant for lazy weekend days when you can linger a while over a hearty stack, some magazines, and a cup of coffee.
Ahead, 9 flippin' genius (sorry, no more parent jokes) ways to step up your pancake game and totally win at Saturday mornings.
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Photo: Courtesy of Lovely Little Kitchen.
The Trick: Make a buttermilk substitute

Remember adding an acid to a base in science class to make papier-mâché volcanos erupt? Adding buttermilk, which is acidic, to pancakes does pretty much the same thing when it reacts with the leavening (a.k.a. baking soda or powder) in the hot pan. That means a fluffier pancake.

Don't have buttermilk? (Or don't particularly love the idea of buying it to use once?) Add one tablespoon of lemon juice or white vinegar (acids!) to a cup of milk and let it sit for five minutes. You've made your own buttermilk.

Try It: Best Ever Buttermilk Pancakes
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Photo: Courtesy of The Candid Appetite.
The Trick: Add chocolate chips last

Putting the chips on the pancake after you've poured it keeps them from sinking to the bottom of the batter and allows you more control. Plus, you can make chocolate chip smiley faces.

Try It: Peanut Butter Banana Chocolate Chip Pancakes
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Photo: Courtesy of The Woks Of Life.
The Trick: Sift flour four fluffier pancakes

Sifting the dry ingredients helps ensure fluffier pancakes, especially important when you're later mixing in chunky ingredients like blueberries.

Try It: Bill's Blueberry Pancakes
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Photo: Courtesy of One Lovely Life.
The Trick: Use a blender to save time

Blending the dry ingredients, then adding the wet ingredients all at once and blending again, saves dishes and time.

Try It: Blender Pumpkin Oatmeal Pancakes
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Photo: Courtesy of Pinch of Yum.
The Trick: Substitute whole wheat flour

Whole wheat flour is fine to use in pancakes, but it will create a heartier, nuttier final product. You may have to add a little bit more milk if you're using a recipe that calls for white flour. Or, of course, you could find a recipe developed specifically for whole wheat pancakes.

Try It: Old-Fashioned Whole Wheat Apple Pancakes
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Photo: Courtesy of Lovely Little Kitchen.
The Trick: Make pancakes for a crowd easier

Instead of standing over a hot stove flipping individual pancakes, just go ahead and make one giant one — a.k.a. a Dutch baby. Eggier and fluffier than a regular flapjack, they are great topped with lemon juice, powdered sugar, and strawberries. Oh, and plenty of butter.

Try It: Dutch Baby Pancake
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Photo: Courtesy of Cookie and Kate.
The Trick: Go vegan

Coconut oil makes a delicious substitute for butter for frying up a vegan stack. Almond milk can be substituted for regular milk, and Cookie + Kate's vegan pancakes just leave out the eggs altogether.

Try It: Super Simple Vegan Pancakes
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Photo: Courtesy of My Name Is Yeh.
The Trick: Use cornmeal for the gluten-free bunch

Molly Yeh's cornmeal and corn flour pancakes are different than traditional pancakes, but just as delicious. Think of it as cornbread and cake having a baby.

Try It: Cornmeal Pancakes
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Photo: Courtesy of Baked Bree.
The Trick: Add more milk for thinner pancakes

We love fluffy pancakes a lot, but hear us out: thinner pancakes have their appeal too. You can eat more of 'em, they're great for rolling around filling, and you'll get more from each batch. Just be careful, if you make the batter too thin, you'll wind up with crepes. We recommend adding slowly and making a tester pancake or two along the way.

Try It: Make Ahead Pancakes
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