Keep cooked pancakes in a low oven on a rack set over a baking sheet while you make the next batches. Air circulation prevents a soggy underside better than stacking them under a damp towel.
Prepare the holding area first
Set a clean oven to a low warming temperature and place a wire rack on a baking sheet. Transfer each finished pancake in one layer when possible, without smothering the stack in steam.
Cook consistently sized portions
Use a measuring scoop for similar diameters so each pancake finishes in a predictable time. Adjust the griddle heat as the pan gets hotter between batches and scrape away browned residue.
Serve promptly
Keep warm holding brief for best quality; pancakes continue losing moisture over time. Place fruit, syrup and other toppings on the table separately so they do not soak the pancakes before guests eat.
Frequently asked questions
Should pancakes be covered with foil in the oven?
A loose cover helps limit drying if holding for longer, but a tight cover can trap steam and soften the surface.
Related: why do pancakes turn out rubbery.
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