Once pancake batter is mixed, my first instinct is to get the skillet hot and start cooking. I stopped doing that with buttermilk pancakes and now leave the bowl alone for 10 minutes before pouring the first one.
The batter doesn't need another stir during that wait, and it doesn't need to become smooth first. Small lumps can stay. After 10 minutes, it goes onto a medium-hot griddle and cooks as usual.
Stop Mixing Before Every Lump Disappears
Start with flour, baking powder, baking soda, salt, and sugar, then add buttermilk, lightly beaten eggs, and vanilla.
Whisk until the wet and dry ingredients come together, but don't keep going until the batter looks smooth. Small lumps aren't a problem, and chasing them with the whisk can mean mixing the batter more than it needs.
The recipe calls for both baking powder and baking soda, with buttermilk providing the acidic ingredient in the batter.
Leave the Batter Alone for 10 Minutes
Once everything is combined, set the batter aside for 10 minutes.
That pause fits into breakfast prep without adding much work. Heat the griddle, get the butter and syrup ready, and set out plates while the batter sits. The recipe lists resting the batter and avoiding overmixing as two separate pancake tips.
Resist the urge to whisk the batter again before cooking. The goal isn't to come back after 10 minutes and remove every remaining lump.
Wait for Bubbles Before Flipping
Heat a skillet or griddle over medium heat and coat the surface with nonstick spray, butter, or oil.
Pour about ⅓ to ½ cup of batter for each pancake. Instead of flipping based on a fixed cooking time, watch the surface. Small bubbles are the signal to turn the pancake over, then cook the second side until golden brown.
Buttermilk Is Part of the Texture
The 10-minute rest isn't the only detail in this batter. It uses 2 cups of buttermilk for 2 cups of flour, along with two eggs, baking powder, and baking soda.
The recipe author prefers real buttermilk but notes that milk mixed with vinegar can work as a substitute when needed.
Waiting 10 minutes seemed unnecessary when I first saw the step, but it changed the way I approach pancake batter. I don't mix until smooth, and I don't rush the bowl straight from the whisk to the griddle.
Do you let pancake batter rest before cooking, or does yours go straight onto the griddle?
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