Batter
A pourable or spoonable mixture of flour, liquid and usually eggs, thinner than a dough, used for cakes, pancakes, waffles and muffins.
- Doughs, batters and pastry foundations
Also called: battered
Batters contain more liquid than doughs, so they flow and take the shape of the pan. Pour batters such as crêpes and pancakes are thin; drop batters such as muffins and many cakes are thick enough to scoop.
Overmixing a batter after the flour goes in develops gluten, which can make cakes and muffins tough or tunneled. Most recipes say to stir just until no dry flour remains.
Bake it at VanillaGoods
- Baking Academy lessonClassic vanilla layer cake 1 mixing a vanilla butter cake batter
- CalculatorCake batter calculator
Tools for this
Pyrex 3-Piece Glass Mixing BowlsNested sizes for every step, and they go in the microwave.See it on Amazon
ChefAide Silicone Spatula Set (5)Heat-safe for custards and caramel; scrapes bowls clean.See it on Amazon
OXO Balloon WhiskLump-free batters and silky custards.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Batter (Q29493), Wikidata