To minimize gluten formation in pancake batter, you can follow these tips:
Use a light hand: When mixing pancake batter, avoid overmixing or vigorously stirring the batter. Overmixing develops gluten, resulting in denser and chewier pancakes. Mix the ingredients until they are just combined, leaving some small lumps in the batter.
Gentle folding: Gently fold the dry ingredients into the wet ingredients until they are just incorporated. The goal is to mix them together without overworking the batter.
Resting time: Let the batter rest for a short period, usually around 10-15 minutes, before cooking. This allows the flour to hydrate and the gluten strands to relax, resulting in more tender pancakes.
Lumps are okay: Don't worry about removing all the lumps in the batter. Those small lumps will dissolve during cooking, and attempting to eliminate them may lead to overmixing.
Consider alternative flours: If you want to further reduce gluten formation, you can experiment with alternative flours like buckwheat flour, almond flour, or gluten-free flour blends. These flours have different protein structures and can result in pancakes with a lighter texture.
Remember that some gluten development is inevitable in pancake batter due to the presence of flour. However, by following these tips and being mindful of your mixing technique, you can minimize gluten formation and achieve softer, fluffier pancakes.