Flat pancakes can result from old baking powder, overmixed batter, excess liquid or a pan that has not warmed enough. Check your measurements and leavening before adding extra flour.
Start with the rising ingredient
Baking powder gradually loses strength, especially when stored in a damp cupboard. Replace an outdated or clumped container. Recipes using baking soda need suitable acidic ingredients; adding soda alone does not guarantee lift.
Keep small lumps in the batter
Mix dry and wet ingredients separately, then fold together just until no large pockets of dry flour remain. Vigorous mixing develops gluten, and a perfectly smooth batter is not the goal. Rest briefly if the recipe allows it.
Protect the air pockets
Wait for bubbles and a lightly set edge before flipping. Pressing a cooking pancake with a spatula squeezes out air. Keep juicy mix-ins moderate, because heavy additions can weigh down the batter.
Frequently asked questions
Will extra baking powder fix flat pancakes?
Not necessarily. Too much can cause an unpleasant taste or temporary rise followed by collapse. Follow a tested recipe.
Related: why do pancakes turn out rubbery.
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