Best Batter Dispenser for Pancakes

Some people prefer thin flapjacks, others prefer thick and fluffy pancakes. Either way, the batter dispenser’s spout can help or hurt you in that regard. Most dispensers have a wide opening at the top for loading and a spout at the bottom for dispensing batter.

Thin: If you mostly use commercial mixes, a dispenser with a thinner nozzle is a better choice. Commercial mixes tend to be thinner and lack large bits like candy or fruit that could block the flow. Thin batter might be harder to control coming out of a wider opening.

Thick: Thicker homemade batter can clog slender spouts, even before fruit or chocolate chips enter the picture. Some dispensers have an adjustable spout so you can leave your options open.

Pitcher: Most batter dispensers resemble a traditional pitcher. Pitcher dispensers are the better choice for most batter projects. Most pitchers include a squeeze trigger that’s more conducive to longer tasks like making traditional pancakes or filling cupcake pans. They’re also durable and should have a longer useful life.

Pen: Some batter dispensers are tube shaped and dispense like a pen. This style gives you more precise control for making custom pancakes and other goodies, making it much easier to draw hearts, lines, and other freehand designs. These are usually made from softer materials, since you must squeeze the tube to help dispense the batter. If pancake breakfasts are a whole-family affair, this type of dispenser works better for little hands.

Most batter dispensers are made from plastic, glass, or stainless steel. Plastic containers are the least expensive, but you might have to wash them by hand – a deal breaker for some. If you need a container that’s dishwasher safe, look for items that are made of glass or stainless steel.

Even some glass containers have removable parts that require washing by hand. Stainless steel dispensers are often fully dishwasher safe, but they might be more expensive than dispensers made with other materials.

Q. Can I store my pancake batter in the refrigerator overnight in a dispenser?

A. We don’t recommend it. Slow dispensing seems to be a common criticism across most brands and models. Since cooling the liquids usually slows their pouring, refrigerating batter overnight could actually lengthen your cooking time, especially if the batter gets stuck in the spout. If time is a major concern, mix your dry ingredients ahead of time and leave them in a sealed container on the counter. Then add your liquids in the morning, so at least the dry ingredients and your container will be room temperature.

Q. My crepe recipe requires me to chill the batter. Is this a problem?

A. Crepes are a special case. Crepe batter is much thinner than pancake batter – even the thickest crepes resemble a hefty tortilla – so the chilled batter shouldn’t bring your breakfast prep to a standstill. Many crepe recipes encourage you stir your chilled batter a time or two before cooking, so you should notice if something has solidified too much. Keep in mind that chilled crepe batter will still dispense more slowly than unchilled. Don’t try to rush the cooking by turning up the heat. The thin batter puts them at risk for burning on higher settings.

Q. How full should I fill my cupcake or muffin liners?

A. Cupcakes and muffins are tricky. Too little batter in the baking cups and you get a tiny treat. Too much and the cup overflows, creating a sticky mess and a look that’s less than attractive. Most recipes work best with cups filled two-thirds to three-quarters of the way full. If you’re in doubt, aim low. You can always pile on more frosting to make a short cupcake look taller, but there’s no easy fix for ones that have overflowed.

Wrapping up with the Best Pancake Batter Dispensers