We have friends that hike into the woods and cut their Christmas tree every year; their day's vigil is launched with an early morning breakfast of hot-off-the-griddle pancakes. Other families we know serve pancakes Christmas morning before gifts are opened. Then there are those that like to serve pancakes at family reunion breakfasts or for campouts. And of course there are the folks that serve them Saturday mornings or every once in awhile for supper—no matter what the season.

So this got me to thinking about pancakes and wondering if there's anything special we ought to know that makes one batch better than another? Turns out, "Yes, there is." So say my "go-to" experts for all-things-cooking, America's Test Kitchen. Consider their tips:

1. TIP: Don't over-mix. Leave a few streaks of flour in the batter; if you mix more, the pancakes will be tough.
2. TIP: Avoid wasting batter by using a non-stick skillet or griddle.
3. TIP: If wanting blueberry (or other fresh berry) pancakes, add them directly to the pancakes in the skillet, not to the batter. This technique keeps them from dying everything the color of the berry.
4. TIP: If wanting to make buttermilk pancakes, don't run to the store for the buttermilk. Instead, use a mixture of lemon juice and milk to create that buttermilk tang.
5. TIP: To test if your skillet or griddle is ready, cook a tablespoon of batter. If after 1 minute the pancake is blond in color, the pan is not hot enough. If after 1 minute the pancake is golden brown, the pan is heated correctly. And don't try to speed up the process by heating the griddle at a higher temperature—dark, unevenly cooked pancakes are the result.
6. TIP: Keep your batches of pancakes warm as you continue cooking) if you want everyone to eat at the same time), place them on a greased rack set on a baking sheet in a 200° oven. The warm oven keeps the pancakes hot enough to melt a pat of butter, and leaving the pancakes uncovered prevents them from becoming soggy.
7. TIP: And if you decide you'd like to get a little fancy and make German pancakes (with apples is the traditional recipe), then choose Granny Smith over MacIntosh. MacIntosh apples collapse when cooked. Granny Smith apples keep their shape when cooked, so they not only look better, they lend a better texture to the entire dish.

Finally, ever wonder what's the best griddle out there? Once again, America's Test Kitchen pros know the answer—they've tested them all. Their top choice is the BroilKing Extra Large Griddle (about $50). They liked the ample size (it comfortably holds a full pound of bacon), it has one of the largest grease trays available. And after it reaches the correct temperature, there is very little temperature fluctuation, so pancakes cook evenly every time.

And the West Bend Cool Touch Electric Griddle (about $40) was their runner-up. It is an inch or so smaller than the BroilKing (only holds 12 strips of bacon), but it heated up to 350° a little quicker than the BroilKing and also cooked pancakes evenly. The pros reported on one minor drawback: The grease channel was slightly cumbersome to wash.

So there you have it, tips for perfect pancakes and even suggestions on the best griddle to cook them on. Pancakes are perfect for any occasion—especially when you know how to get it right!