The main difference between a dough and a batter is gluten development.

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Gluten development is the primary factor that distinguishes dough from batter. Dough contains more gluten than batter, which is why it's usually more elastic and chewier after it's baked or cooked. Batters, on the other hand, have less gluten and are generally thinner and more liquid, making them ideal for creating items like pancakes, waffles, and crepes.

The Main Difference Between a Dough and a Batter Is