Batter dropped onto the griddle from too great of a distance
Place pancake depositor closer to the griddle.
Batter too thick
Follow package directions for preparing pancake batter. If possible, use a scale to weigh the water.
Batter is too thin
Batter is too warm
Follow package directions for preparing pancake batter. Water temperature should be approximately 72°F. Do not store pancake batter near the griddle.
Batter is too old
Batter should not be kept for more than 48 hours.
Griddle temperature is too cool
Have the griddle temperature checked for accuracy. Temperature should be approximately 375°F.
Batter has separated
Stir batter lightly before depositing.
Incorrect batter temperature
Follow package directions for preparing pancake batter. Water temperature should be approximately 72°F.
Pancake was turned more than once
Bake for 1 ½ minutes per side. Turn only once.
Pancakes are over baked
Bake for 1 ½ minutes per side. Make sure griddle temperature is 375°F.
Batter was over mixed
When machine mixing, mix only until batter is smooth.
Griddle temperature should be approximately 375°F. Have griddle temperature checked for accuracy.
Griddle is dirty
Clean and grease griddle before each use.
Excessive grease on griddle
Clean and lightly grease griddle before each use.
Hot and cold spots on griddle
Check griddle for hot and cold spots with a surface thermometer.
Batter is too thick
Batter is too cold
When using a refrigerated batter, warm slightly before using. Stir the batter lightly with a wire whip before depositing the pancakes.