– Buttermilk reacts with baking soda, creating bubbles that make pancakes light and fluffy. If you don’t have buttermilk, you can use milk with a splash of lemon juice or vinegar.
– Mix the wet and dry ingredients until just combined. Overmixing develops gluten, which can lead to dense pancakes. It's okay if there are a few lumps.
– A combination of both baking powder and baking soda creates a perfect rise. The baking soda works with the acid in the buttermilk, while baking powder gives extra lift.
– Allow the batter to rest for about 5-10 minutes before cooking. This gives the flour time to hydrate and the leavening agents to activate, leading to fluffier pancakes.
– Cold eggs, milk, and butter can cause the batter to seize up. Bring ingredients to room temperature for smoother, fluffier pancakes.
– Cooking pancakes on too high a heat can cause them to brown too quickly without cooking through. Use medium-low heat to ensure they puff up and cook evenly.
– Adding a tablespoon of cornstarch to the dry ingredients can help make pancakes extra soft and fluffy, as it absorbs moisture and adds a tender texture.
Avoid pressing down on pancakes with a spatula while cooking. This can cause them to deflate and lose their fluffiness. Let them rise naturally.