The Quick Answer
Pancakes are not baked, they are cooked on a stove or grill. The process of making pancakes involves mixing wet and dry ingredients to form a batter, then cooking that batter in a pan or on a griddle to form the flat, round shape we associate with pancakes. So while pancakes do require heat to cook and set, they are not baked in an oven.
Defining Baking vs Cooking
Baking and cooking are similar methods of preparing food that use dry heat, but they have some key differences:
Baking
– Happens in an enclosed oven
– Uses prolonged dry heat at moderate temperatures (300-400°F)
– Food is surrounded by hot, circulating air
– Best for dense foods like bread, cakes, cookies, etc.
Cooking
– Happens on a stove or grill
– Uses direct, intense heat from below
– Food is exposed to heat source
– Best for quicker-cooking, tender foods like meats, vegetables, pancakes, etc.
So baking relies on ambient heat in an oven, while cooking uses direct heat on a stove or grill. This impacts the types of food best suited for each method.
The Process of Making Pancakes
Here is the basic process to make pancakes:
- Mix together dry ingredients like flour, baking powder, salt, sugar in a bowl.
- In a separate bowl, mix together wet ingredients like milk, eggs, oil, butter.
- Pour the wet ingredients into the dry ingredients and mix just until combined (avoid over-mixing).
- Heat up a pan or griddle on the stove over medium heat. Grease with butter or oil.
- Pour batter onto the hot pan/griddle using a ladle or spoon.
- Cook pancakes for 2-3 minutes per side until browned and cooked through.
- Serve warm with desired toppings like syrup, fruit, etc.
As you can see, pancakes are cooked directly on a hot surface like a grill or pan, rather than baked inside an oven. The batter cooks quickly once it hits the pan, forming the characteristic pancake shape.
Why Pancakes Are Cooked Not Baked
There are a few reasons why pancakes are cooked on the stovetop rather than baked in the oven:
Quick cooking
Pancake batter needs high, direct heat to cook fast and develop that soft, fluffy texture. Baking would take much longer to set the pancake.
Direct heat exposure
Being cooked on a pan allows the pancake batter to firm up and brown from direct contact with the hot surface. The browning adds flavor and texture.
Even heat distribution
On the stovetop, the pancake cooks evenly from the bottom up. In an oven, thick and thin parts would cook unevenly.
Moisture control
The dry heat of an oven would dry out pancake batters too quickly before they fully set. Direct pan-frying better seals in moisture.
Easy flipping
Cooking pancakes on a pan makes it easy to flip them halfway through cooking. You can’t flip items baking in an oven.
The Science Behind Cooking Pancakes
Cooking pancakes relies on some key scientific processes:
Leavening
Pancake batters contain baking powder and/or baking soda to produce carbon dioxide bubbles that make the batter fluffy when heated.
Protein coagulation
The proteins from eggs and dairy coagulate from the heat of the pan, setting the structure of the pancake.
Starch gelatinization
Starches swell and gelatinize as they hydrate, which helps pancakes firm up and hold their shape.
Maillard reaction
Sugars and amino acids undergo the Maillard reaction during cooking, producing the characteristic browning and complex flavors.
So pancake chemistry relies on the direct heat of the stovetop to achieve the right texture and taste.
The Best Way to Cook Pancakes
While cooking pancakes on a pan is a must, there are some tips for getting the best results:
– Use a nonstick pan or griddle and preheat it thoroughly over medium heat before adding batter. Cast iron also works well.
– Grease the pan with a little butter or oil to prevent sticking. Re-grease between batches.
– Pour batter onto the pan and resist the urge to move or mess with pancakes until they’re ready to flip. Let them cook undisturbed.
– Flip pancakes once the edges look dry and the bottoms are browned. Cook 1-2 minutes more on the second side.
– Adjust heat as needed to prevent burning. Lower heat allows more even browning.
– Let pancakes rest on a warm oven-safe plate in a low oven after cooking if serving a large batch.
With the right pan at the right temperature, you’ll achieve tender and fluffy perfection!
Common Questions
Here are answers to some frequently asked questions about cooking pancakes:
Should I use baking powder or baking soda?
Use baking powder unless a recipe specifically calls for baking soda. Baking powder is a mixture of baking soda, cream of tartar, and cornstarch that self-reacts with liquid to produce carbon dioxide for leavening.
Why do my first pancakes stick but later ones don’t?
As you cook successive pancakes, the pan gets seasoned and develops a non-stick surface. Letting the pan preheat well first also helps prevent sticking. Grease the pan between batches.
What milk is best for pancakes?
Whole milk or buttermilk are excellent options. The fat in whole milk makes fluffier pancakes, while buttermilk offers great tangy flavor. Non-dairy milks also work.
Should I rest the batter before cooking?
Resting the batter 5-15 minutes allows the dry ingredients to fully hydrate for a smoother, more cohesive batter. But you can cook pancakes right away in a pinch.
Why do my pancakes turn out dense and flat?
Overmixing the batter can cause too much gluten development, leading to dense pancakes. Try mixing just until combined. Too much baking powder can also collapse pancakes.
Pancake Variations From Around the World
While American-style diner pancakes are probably the most familiar, cultures worldwide have developed delicious pancake variations:
| Pancake Type | Region | Description |
|---|---|---|
| Crêpes | France | Thin, delicate pancakes often stuffed with sweet or savory fillings |
| Okonomiyaki | Japan | Savory cabbage pancakes with meat, seafood, veggies |
| Jianbing | China | Seasoned crepes filled with egg, scallions, and crispy wontons |
| Chapati | India | Flatbread made from stone-ground whole wheat flour |
| Injera | Ethiopia | Spongy, fermented teff flour pancakes |
| Palatschinke | Austria | Thin custard pancakes often served with sweet or savory fillings |
| Boxty | Ireland | Potato pancake made with grated and mashed potatoes |
| Pannekoek | Netherlands | Thick, crispy pancakes made without leavening agents |
This shows the diversity of pancake types across cultures! While ingredients and preparation vary, they are all fundamentally cooked stovetop rather than baked.
Conclusion
Pancakes are unambiguously cooked on the stovetop rather than baked in an oven. Direct pan-frying allows the batter to set into a soft, fluffy pancake with nice browning. Baking would result in dried out, unevenly cooked pancakes. So while both methods use dry heat, cooking on a grill or pan is integral to getting tasty pancake texture and flavor. Whether you’re making American diner-style pancakes, French crêpes, or Austrian palatschinke, the cooking process remains essentially the same across cuisines. So the next time you dig into a stack of steaming pancakes soaked in syrup, you can confidently say that they were cooked, not baked!