Resting the batter for about 10 minutes gives the flour time to fully hydrate on its own—without the risk of overmixing it. Those last little dry pockets soften, the texture of the batter relaxes, and the pancakes cook up noticeably thicker, lighter and more tender.
It’s also worth noting that pancake batter should always be treated gently. If you mix it until it’s perfectly smooth, you’ve usually mixed too much; overworking the flour develops gluten, and tough pancakes aren’t far behind. So don’t think of those little lumps as a problem. They’re evidence of restraint. Embrace them.
Related:
The Best Ever Pancakes
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The Secret to Bright White Buttercream Might Already Be in Your Pantry
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