Can pancake batter be made ahead of time?

Question

Discover how cold fat contributes to flakiness and layering in puff pastry.

Answer 1

Yes, pancake batter can be made ahead of time and stored in the refrigerator for up to 24-48 hours. However, some changes in texture and leavening effectiveness may occur.

Detailed Explanation:

Making pancake batter ahead of time can be a great time-saver, especially on busy mornings. The key is understanding how the ingredients interact over time. When you mix wet and dry ingredients, the leavening agents (baking powder or baking soda) start to react. This reaction creates the air bubbles that make pancakes light and fluffy. If the batter sits for too long, these bubbles can dissipate, resulting in flatter pancakes.

Here's a step-by-step guide to making pancake batter ahead of time:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder/soda, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together the milk (or buttermilk), eggs, and melted butter (or oil).
3. Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay. Overmixing develops the gluten in the flour, leading to tough pancakes.
4. Refrigerate: Cover the bowl tightly with plastic wrap or transfer the batter to an airtight container. Store in the refrigerator for up to 24-48 hours.
5. Before Cooking: When ready to cook, gently stir the batter. If it seems too thick, add a tablespoon or two of milk to reach the desired consistency. Do not overmix at this stage.

Pro Tip:

For best results, especially when using baking soda, consider adding a tablespoon of lemon juice or vinegar to the batter just before cooking. This will help reactivate the leavening agent and ensure fluffy pancakes, even after the batter has been refrigerated.