You know the old chestnut that the first pancake you fry is for the dog?
That’s because if you HAVEN’T LET THE BATTER REST, those first few pancakes will turn out too thin, with the batter runnning all over the pan.
Letting the batter rest fixes this, giving the flour time to hydrate and the batter a chance to thicken. It also lets the leaveners (baking soda and baking powder) fully dissolve and disperse, so you get an even rise.
The sweet spot is 10 to 30 minutes on the counter, but the batter will keep in the fridge for up to 48 hours.
A longer rest actually deepens the flavor:
The buttermilk has more time to work on the flour, yielding something slightly more complex. (Milissa Clark)
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