Why Resting Pancake Batter Matters More Than Buttermilk
When you mix pancake batter, you create gluten and trap air in tight pockets. Cooking immediately gives you dense, rubbery pancakes. Resting the batter for 10 minutes lets the gluten relax and the bubbles redistribute evenly, producing a tender, fluffy pancake.
During the rest, baking powder also begins to release carbon dioxide, so by the time the batter hits the griddle, it is already aerated and ready to lift. The first pancake of the morning will be visibly taller.
Pair the rest with a hot, lightly oiled griddle (around 375F) and let bubbles form on top before flipping. With nothing more than this, you can produce pancakes that rival any diner.