If you’ve ever fried your pancakes in coconut oil before, then you already know it can’t be beaten. Butter tries — it does add its own rich flavor after all. Ultimately though, butter’s water content evaporates and its milk proteins start to fall apart under the pressure of high heat. As a pure fat, coconut oil doesn’t have these issues. While even unrefined coconut oil can take temperatures up to 350 degrees Fahrenheit, butter can start to become compromised at the 300 mark. Unlike butter, coconut oil is also perfect for vegetarian and vegan pancakes.
Vegetable oils (such as canola) are also good for frying pancakes while avoiding animal products, and they can also take higher heat than butter. But, let’s be honest, when it comes to sweet breakfast foods, their neutral flavors are kind of boring. So while vegetable oils technically work perfectly fine, they’re also nothing to write home about. With simple fare like pancakes, it’s the little things that can make a big difference. Why not choose the best oil possible?