How to Make Tall, Fluffy Pancakes with a Runny Batter

The amount of flour in your pancake batter affects the texture and thickness of your pancakes. Too much flour makes them tall but dense, possibly leaving the middle uncooked. Too little flour results in a thin, runny batter that spreads out, producing flat, frisbee-like pancakes.

But there’s a simple trick to making tall, fluffy pancakes using a thin batter - contain the batter while it cooks! This method ensures even cooking and a light texture.

Option #1: Stainless Steel Pancake Rings

These rings are designed to hold pancake batter in place while cooking. Simply search for “pancake rings” online to buy them.

Pros: Creates uniform, tall pancakes, Reusable
Cons: Requires washing after every use

 

Option #2: DIY Baking Paper Rings

Make your own pancake rings in under 2 minutes using baking (parchment) paper and a stapler.

Pros: No need to oil the rings; Disposable - no cleanup required; More accessible than steel rings
Cons: You have to make them yourself, every time.

How to Make the Rings

1. Cut a sheet of baking paper into 6–8 strips (one for each pancake).
2. Roll each strip into a ring and staple the ends together.

Cooking Instructions

1. Preheat your pan until it’s very hot. (A griddle works, too!)
2. Lightly drizzle or spray oil onto the surface.
3. Place the pancake rings onto the pan.
4. Pour the batter into each ring and cook for 3-4 minutes.
5. Check the bottom - if it has a golden crust, peel off the paper rings (the pancakes will hold their shape).
6. Flip and cook for another 2–3 minutes.


Bonus Tip: Works for Burger Buns Too! 

This technique is perfect for making tall, round burger buns, especially when using low-gluten flour like farro.