Pancakes are a great ambassador for a lazy weekend, so it’s vital that they’re fantastic when you make them. While different pancake recipes vary in taste, one thing is for sure: they need to be fluffy. Whether they’re banana, chocolate chip, vegan, high-protein, or plain like my recipe below, the way to get the fluffiest pancakes is to keep them lumpy.

You don’t need to add whipped egg whites or sparkling water to your pancake mix, despite what the internet tells you. Even the most basic pancake batter is better when you keep it light. I know that avoiding lumpy batter goes against our ancient caveman pancake-making instincts, but it has to be done. It’s the key to improving any pancake recipe, and it’s absolutely essential for more height and a batter that doesn’t “burn” while it’s waiting in the bowl.

A couple of things happen when you mix pancake batter until it’s smooth. First, your batter will be thinner, so once it hits the pan, the mixture will spread out widely. Second, you’re developing the gluten proteins and making them stronger. This can make the texture tough and rubbery, something you generally want to avoid with any cake you want to make look tender.

Finally, overmixing the dough will encourage the leavening agent to activate (which sounds like an international spy gone wild). In other words, the baking powder or baking soda will start to bubble once it’s moistened, and if this all happens at once, your batter will quickly lose its ability to leaven. These factors will result in a batter that spreads quickly and is rubbery, and each subsequent pancake you make will be less and less fluffy. That’s not a good way to start your weekend.