• If you have a bit more time, you can separate the egg whites from the yolks whip the whites to stiff peaks, and fold them into the batter at the end. 
• If you don’t have buttermilk, make this easy buttermilk substitute: Add 1 1/2 teaspoons of fresh lemon juice (or vinegar) to the milk, stir, and let it stand for 5-10 minutes.
• If you’re trying to eat fewer carbs or use less refined white flour in general, use whole wheat white flour, or 100% whole wheat flour instead of the all-purpose. I do this occasionally and the pancakes are super tasty. They have a bit of a nutty flavor and only a very slightly different texture, but they’re still really light and fluffy.

Techniques For Making Better Pancakes From Scratch (Photographed Above)

In the above photographs, you can see the techniques we discuss below for how to make better pancakes at home. Using these guidelines is all but guaranteed to help you make better pancakes at home. 

• Use room temperature ingredients. Room temperature ingredients speed up the chemical reactions taking place between the ingredients, and also help create larger air bubbles that get trapped by the batter during the cooking process, making for a fluffier pancake.
• Whisk the buttermilk, eggs, vanilla, pumpkin, and oil (if called for) together before adding it to the dry flour mixture. This helps avoid over-mixing the batter once the wet and dry ingredients are combined. Overmixing can lead to dense chewy pancakes. 
• Use a fork or rubber spatula to gently stir or fold the wet ingredients into the dry ingredients instead of using a whisk. This can help you make sure not to overmix the batter which can overwork the gluten and produce dense pancakes.
• Always remember a thicker batter = a thicker pancake. If you want a slightly thicker pancake than what’s pictured in this recipe, add a bit less milk. For a thinner pancake, use a little more milk. 
• Let the batter rest*. Letting the pancake batter rest even for a couple of minutes (or up to 45 minutes in the fridge) allows the gluten in the flour to relax and the starch grains to swell which helps make tender fluffy pancakes.
• Make sure baking powder and baking soda (if using) are both fresh and not expired. Expired leavening agents lead to Flat Stanely pancakes. I like to use a combination of baking powder and baking soda when I use buttermilk in pancakes. It makes a super fluffy angel soft pancake. But if you don’t have baking soda, just omit it.
• Use buttermilk or a buttermilk substitute. Buttermilk is key to the best-tasting pancakes in my opinion and the acid in it helps create a fluffier (and tastier) pancake.

Troubleshooting Pancakes — What’s Wrong With My Pancakes?

• Why are my pancakes gummy in the middle? Either the heat is too high which means the pancakes are browning on the outside faster than they’re cooking in the middle, OR you’re just not cooking them quite long enough. 
• Why are my pancakes too brown? Maintaining an even temperature of the skillet or griddle is key to perfectly golden pancakes. If your skillet is smoking, it’s way too hot. On the other hand, if the butter isn’t sizzling, your pan is too cold. Adjusting the temperature up and down as needed is required for well-cooked pancakes.
• Why are my pancakes flat? If your pancakes are too flat, it’s usually because the batter is too thin and runny, or the baking powder isn’t active. Add flour 1 tablespoon at a time to help thicken the batter and if that doesn’t help then the leavening agent (usually baking powder) may be the culprit.
• Why are my pancakes rubbery? Overmixing pancake batter further develops the gluten which renders touch, chewy, and dense pancakes. Pancake batter should not have long streaks of visible flour, but it should be very lumpy. *see photos for what pancake batter should look like 
• Why are my pancakes dry? Dry pancakes indicate you’ve likely used too much flour, too little baking powder (or baking soda), or used too little fat (like eggs, butter, or oil). I like to use a combination of butter (for flavor) and oil (for fluffy texture) to create a perfectly textured pancake. If your pancakes end up dry, don’t throw them out. Either serve them with homemade fruit syrups and jam or use them to make a pancake bread pudding. 
• Why are my pancakes falling apart? Pancakes usually fall apart because no egg is used, or not enough egg is used. Essentially, if a key ingredient is missing or the ratio of ingredients isn’t in balance, pancakes have a tendency to break apart.
• What can I substitute for eggs in pancake batter? You may substitute eggs with applesauce or mashed bananas in your pancake batter to make them vegan. Be sure to use these proportions: (1/4 cup of applesauce OR 1/4 cup smashed banana = 1 large egg)