How long to let pancake batter sit before cooking?

Figuring out the right amount of time to let pancake batter rest before cooking is key to getting fluffy, light pancakes with a tender interior. While there are varying opinions on exactly how long to let batter sit, most experts agree that letting it rest for at least 15-30 minutes makes a noticeable difference.

Table of Contents

Why Let Pancake Batter Sit?

Letting pancake batter sit before cooking allows a few key things to happen:

It allows the baking powder or baking soda to react with the other wet ingredients, releasing carbon dioxide bubbles. These bubbles are what gives pancakes their fluffiness.
It gives the flour time to fully hydrate and absorb the liquid ingredients, resulting in softer pancakes.
It allows the flavors and ingredients to meld together.

By not letting the batter rest, you run the risk of dense or flat pancakes that lack the light, fluffy texture pancake lovers crave. So take the extra 5-30 minutes to let your batter chill out, and your patience will be rewarded.

Recommended Resting Times

Most recipes recommend letting pancake batter rest for 10-30 minutes before cooking. Here are some general guidelines:

10-15 minutes – This short rest time works well for simple pancake batters made with baking powder.

15-30 minutes – Let richer batters or those made with baking soda sit for 15-30 minutes. The extra time gives leaveners more time to react and release air bubbles.
Up to 2 hours – Some sources recommend letting batter sit out at room temperature for up to 2 hours before cooking. This long rest allows gluten to relax and maximize the batter’s rising power.

Keep in mind that letting batter sit out for longer than 30 minutes can cause baking soda to over-react, resulting in flattened pancakes. The Goldilocks time is usually 15-30 minutes.

Does Resting Time Vary by Recipe?

The ideal resting time can vary slightly depending on the recipe:

Thicker batters – Batters using buckwheat, whole wheat, or oat flour may require a longer rest time to fully hydrate the bran and germ in whole grain flours.
Large batches – Larger batches likely need a longer rest time to allow leaveners to fully distribute and react.

Buttermilk pancakes – Buttermilk batters produce lighter pancakes but can over-leaven if left to sit too long.
Overnight batters – Pancake batters designed to be made the night before and refrigerated take advantage of the long, slow resting time.

Get to know the nuances of your go-to recipe, and adjust the resting time as needed to get those perfect pancakes every time.

How to Let Pancake Batter Sit

Once your pancake batter is mixed, follow these steps for properly resting it:

Cover the batter with plastic wrap or a clean kitchen towel. This prevents a skin from forming while resting.
Let sit at room temperature, not in the fridge. The warmer temperature helps the leaveners react.

Set a timer for your target resting time, such as 15 or 30 minutes.
Give the batter a few gentle stirs before cooking once the timer goes off. This evenly distributes any air bubbles.
Cook as normal, being careful not to over-mix while cooking additional batches.

Tips for Maximizing Resting Time

Follow these tips to make the most of letting your pancake batter take a breather before cooking:

Use baking soda instead of baking powder for ultimate lift.
Substitute buttermilk or yogurt for milk to increase tenderness.

Let thicker batters rest on the longer end, around 30 minutes.
Mix just until combined and a few lumps remain before resting.
Don’t stir excessively when cooking batches to retain air bubbles.

Keep rested batter covered in the fridge up to 24 hrs to cook when you’re ready.

Signs Your Batter Has Rested Enough

Check for these visual cues to know if your pancake batter is properly rested and ready to cook:

It looks bubbly and foamy on top.

A lightly swirled surface.
It flows slowly and thickly when spooned.
It starts to puff up right away when cooked.

If you notice your pancakes aren’t as fluffy as you’d like once cooking, let the batter rest a bit longer next time.

Reasons to Skip the Resting Time

While most recipes will turn out better rested, there are a few cases where you may want to skip letting batter sit:

You’re in a rush and need them right away.

You’re making silver dollar or bite-sized pancakes.
You prefer denser, flatter pancakes.
The recipe doesn’t include chemical leaveners like baking powder.

For thin crepe-style pancakes, letting batter rest can over-leaven and result in too much puff. Get these types on the griddle right away.

Storing Rested Batter

For larger batches of batter, you can store the rested batter in the fridge for 1-2 days. Here are some tips for storing:

Transfer to an airtight container like a mason jar or pitcher.

Press plastic wrap on the surface before sealing to prevent a skin.
Store in the back of the fridge furthest from the door.
Let chilled batter come up to room temp before using.

Give it a good stir before cooking.

For best results, try to use refrigerated batter within 24-48 hours and give it time to re-warm on the counter before cooking.

Freezing Extra Batter

Leftover pancake batter can also be frozen for up to 3 months:

Divide into usable amounts like 1-2 cups.
Freeze in zip-top plastic bags with the air pressed out.
Lay bags flat in a single layer to freeze solid.

Once frozen, you can stack bags for storage.
Thaw in the fridge overnight before using.

Be aware that freezing can weaken the power of baking soda and powder. Expect pancakes to be a bit less fluffy.

Signs Your Batter Has Been Left Too Long

While most batters improve with a rest, leaving batter out too long can backfire. Watch for these signs that it’s over-rested:

It’s foamy and frothy on top.
It starts to smell slightly sour.

It has risen in volume by more than half.
It makes dense, flat pancakes.

For the best texture and rise, use batter within an hour or 2 of mixing. Refrigerate if needed for longer storage.

Conclusion

Allowing your pancake batter to rest for 10-30 minutes before cooking can make all the difference in getting tall, flaky pancakes. The resting time allows baking soda and powder to react and create air bubbles that result in increased lift. While an extra 15-30 minutes can feel long when your stomach is growling, have patience. Taking the time to let your batter chill will pay off in pancake perfection!