Ensure your baking powder is fresh. Expired baking powder will result in flat pancakes. Test it by adding water—if it bubbles, it's good.
Mix until just combined. Overmixing activates the gluten, making pancakes dense instead of fluffy. A few lumps are okay.
Let the batter sit for 5-10 minutes after mixing. This helps the flour hydrate, making the pancakes softer.
For richer, fluffier pancakes, add an extra egg yolk to the batter. It gives moisture and a golden color.
Wait until bubbles form on the surface and the edges start to set before flipping. This ensures the pancake is fully cooked through.
Make sure your pan or griddle is well-heated before adding batter. A medium-high heat is best—test it with a drop of water. It should sizzle.
For a golden, slightly crispy edge, cook pancakes in melted butter rather than oil. Just be careful not to let it burn.