yum, pancakes are great!

some of my pancake tricks:

• use baking soda and baking powder and in sufficient amounts for big fluffy cakes, and add a little vinegar and let it sit for a minute for better leavening; you can even keep a baking soda slurry nearby and mix it with the batter right before cooking
• sprinkling sugar granules on the outside before flipping for a little crispy, crunchy, sugary texture
• use a fermented “cream”, like a vegan yogurt - bonus points if you can find something that is fatty and rich (coconut or cashew usually) - basically something sour and rich, to replace sour cream or similar dairy products
• don’t put much butter or oil in the pan, should be a very thin layer of butter / oil for the first test pancake, in general my pancakes are best on a relatively dry non-stick (e.g. well seasoned cast iron) surface, oil makes it harder to get light and fluffy pancakes
• for thicker, fluffier pancakes I often accidentally overcook them because the insides take longer to cook - so a lower heat and longer cooking time helps cook the insides fully (a lid might help trap heat here, too - but you want to vent the steam so you don’t have water dripping down into the pan). Learning when to flip to avoid overly dark pancakes is a skill, and just being present and paying attention helps, too often I multitask and get distracted and that’s mostly when I have trouble