Use Buttermilk Buttermilk reacts with baking soda to create a tender, fluffy texture. If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to regular milk as a substitute.
Don’t Overmix the Batter Overmixing activates gluten, making the pancakes tough. Stir the batter gently until just combined—lumps are okay!
Let the Batter Rest Allow the batter to sit for 10-15 minutes before cooking. This gives the flour time to fully hydrate, resulting in fluffier pancakes.
Use Room Temperature Ingredients Cold eggs or milk can cause the batter to clump. Let your ingredients come to room temperature for smoother batter and better texture.
Cook on Medium-Low Heat Cooking at too high a heat will brown the pancakes quickly without cooking them through. Low and steady ensures a soft, even rise.
Add a Touch of Vanilla Extract A small splash of vanilla enhances flavor and adds a pleasant sweetness without being overpowering.
Use a Non-Stick Pan or Griddle A smooth, non-stick surface ensures even cooking and easy flipping, helping you achieve perfect, golden-brown pancakes every time.