Pancake Batter Question.?

I agree with Paul. Any batter that has a leavening agent (baking powder, baking soda or even yeast) will bubble up while in the fridge. It's a normal process caused by the same chemical reaction that causes it to rise when you pour the batter on the griddle.

Stir it down and make the pancakes--and it may have gotten thicker while in the fridge due to the fact the flour will hydrate (soak up liquids) and in doing so cause the batter to thicken. I often add extra milk as I use the batter since it thickens up by the time I've made about 1/2 the pancakes.

I would use it up right away. Just give it a good stir and most likely there won't be any need to add additional liquid. But if you do, add only a tablespoon of milk/liquid at a time and stir well.

Some cooks believe that allowing the batter to sit in the fridge overnight is a good thing.

Pancake mix is one of those things that must be used as soon as it is made. The baking powder is activated by the liquid and if not cooked right away, the pancakes do not turn out right. I would pitch it and start over.

Whisk it up & add a little milk if it's too thick. It's fine.

Thank you Paul. It was looking kind of funky but you have reassured me.