Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've been messing around with the pancake recipe that calls for the following ingredients in the past few days.

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil

They come out really thick, slightly more than half an inch thick. I can get it thinner if I spread the batter out using the ladle, but that's a bit of a messy solution.

Is there anything I can do to tweak the recipe to make the pancake batter come out a bit thinner from the start?

share|improve this question
up vote 12 down vote accepted

To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes.

I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.

You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.

Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.

share|improve this answer
A bit late on my part, sorry about that. I tried it out, and adding a little extra milk did the trick. – cornjuliox Sep 8 '13 at 2:54

Depending on how thin you're looking for, you may also want to check out other recipes for different styles of intentionally-thinner pancake-like items, such as

  • Crepes (as mentioned before, "crêpes" when you get real fancy)
  • German-style Pfannkuchen
  • Blintz (or blini or other names)

Good luck!

share|improve this answer

I don't quite see what's wrong with thick, fluffy pancakes. So, I'm going to venture to guess that you may mean tough pancakes. In that case, be sure to not beat the batter too harshly. If you do that, you excite the gluten in the flour and then end up creating more protein strands, leading to tough pancakes.

So, fold, fold, fold. Ever so gently. Resist the urge to get all Emulsifier on it. :)

I bet if you try that, they may be a bit fluffier and not so thick.

Also, try crepes if you want something thinner.

share|improve this answer
Some people don't like their pancakes fluffy. Other times there's particular applications which call for thinner pancakes, like making a pancake sandwich or roll-up of some kind. – Yamikuronue Aug 29 '13 at 14:26

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.