← Back to Lessons
Lesson 5 of 12
Griddle Pancakes
What You'll Learn
- How to preheat a griddle and test if it's ready
- How to mix batter without overmixing (lumps are GOOD)
- How to pour even circles of batter
- How to flip with a flat spatula — confidently
- How to adjust heat based on results
Safety Checklist
- Adult helper present the entire time
- Never touch the griddle surface — it's HOT
- Keep your hands away from the edges
- Flip quickly and confidently — hesitating makes a mess
- Turn off the griddle when you're done
Watch & Learn
Ingredients & Tools
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 2 tablespoons melted butter (adult melts this)
- Cooking spray
- Syrup, strawberries, banana slices for serving
Tools
- Griddle
- Large mixing bowl
- Small mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Flat spatula (the big metal one)
- 1/4 cup measure (for pouring)
Let's Cook!
- Set up your station
- Mix dry: In the large bowl, combine flour, sugar, baking powder, and salt. Stir with whisk.
- Mix wet: In the small bowl, beat the egg. Add milk and melted butter. Stir until combined.
- Combine: Pour wet into dry. Stir gently until just combined. Lumps are okay! Overmixing makes tough pancakes.
- Preheat griddle to medium heat (~350°F). Wait 2–3 minutes.
- Water-drop test: Flick a few drops of water onto the griddle. If they sizzle and dance, it's ready. If they just sit there, wait longer.
- Grease the griddle with cooking spray.
- Pour batter: Use the 1/4 cup measure. Pour onto the griddle in a steady stream, letting it spread into a circle. Leave space between pancakes.
- Watch for bubbles: When bubbles form on top and the edges look dry and set (2–3 minutes), it's time to flip.
- Flip! Slide the spatula under. In one quick, confident motion, flip it over. Cook the other side 1–2 minutes.
- Lift an edge to check — golden brown on both sides means it's done.
- Move to a plate. Repeat until all batter is used. Serve with syrup and fruit!
Pro Tips
- The first pancake is always the test pancake — it's usually not the best, and that's fine
- Too brown? Griddle is too hot, turn it down. Too pale? Turn it up.
- Don't press down on pancakes with the spatula — let them be fluffy
- Lumpy batter = fluffy pancakes. Trust the lumps.
Skills Checklist
- I did the water-drop test before cooking
- I stopped mixing while the batter still had lumps
- I watched for bubbles before flipping
- I flipped confidently in one motion
- I adjusted the heat when my pancakes were too dark or too light