There’s nothing more satisfying than tucking into a stack of thick, fluffy pancakes, and if you want restaurant-quality flapjacks at home, the way you mix your batter is just as important as the ingredients you put into it. You may think that a smooth, lump-free batter is best, but actually, the opposite is true.

Lumps in pancake batter play a big role in making your flapjacks thick and fluffy. Leaving some lumps means your batter will stay stiffer and more viscous, while overmixing creates a liquid, runny batter that results in sad, flat pancakes; lumps also trap air bubbles that make the batter rise taller when cooked.

Overmixing also leads to excess gluten development, giving your pancakes a gummy texture. To make perfectly fluffy pancakes, gently fold the ingredients together, leaving a few lumps, and let the batter rest for 10 minutes so that any excess flour will moisten up; after that, you can finally take out your frying pan.