Pancakes that brown before the center sets are usually cooking on a skillet that is too hot, or the batter is spread too thick. Reduce heat and give each side time instead of rushing the color.
Fix the heat before your next batch
Let the skillet cool between batches, then use medium-low or medium heat. The first pancake is a useful test: look for gradual golden browning, not a dark ring within seconds. On an electric griddle, 350°F is a common starting point, although the actual temperature can vary.
Check batter thickness
Very thick batter forms tall pancakes that require extra time to cook through. Spoon a modest portion into the pan; spread lightly if it does not settle. Add a small splash of milk only if the recipe’s batter is much thicker than intended.
Flip at the right moment
Flip when bubbles begin to pop and the edges look set rather than glossy. Let the second side cook without pressing it flat. If the center stays wet, use smaller portions and a lower setting instead of repeatedly flipping.
Frequently asked questions
Can I finish an undercooked pancake?
Yes. Return it to a gently heated skillet until the center is fully set; dark color alone does not prove it is cooked.
Related: why do pancakes turn out rubbery.
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