The one surprising mistake everyone makes with pancakes
Cooks often make three critical pancake mistakes: not resting batter for ten to thirty minutes, which prevents proper hydration and rise; omitting acid like buttermilk that reacts with baking soda to create lift; and using old leavening agents. Resting batter also deepens flavor and allows lumps to smooth naturally. Avoiding overmixing and ensuring fresh ingredients yields consistently fluffy pancakes.
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Published 17 Jul 2026, 19:00 UTC · Updated 17 Jul 2026, 19:11 UTC
Summary by OZbrief Editorial. Original report: SMH. Editorial policy · Corrections