You want the most amazing pancakes? Use beer instead of water. They rise up about 3X and are as light as a cloud. Learned that trick a deer camp. We had everything there except water.

Half Bisquick and half hungry jack pancake mix, add an egg

I tried this for breakfast, this morning. It's so simple I did it from memory. OK, my memory ain't so great. I forgot the part I underlined. They came out pretty good, I even took one on the road with me today rolled up with peanut butter.

The wife's comment was "The ones my grandmother made had more crispy edges."

I'm going to try again tomorrow with the left over batter.

Thanks, gcs

Growing up, these were known as German pancakes

My granddaughter and I make them from scratch almost every weekend:

1.5 cups All Purpose Flour
3.5 teaspoons Baking Powder
1/2 teaspoon Salt
3 tablespoons Butter, melted
1 Egg
1.25 cup Milk

From late winter on we substitute buckwheat flour left over from making venison scrapple until it is used up.

My recipe is 1 cup of water, 1 cup of buckwheat flour, about a table spoon of sugar and a bit of yeast.
I use buckwheat flour, not buckwheat pancake mix. You used to be able to buy buckwheat flour in the grocery store. Now it's hard to find, but it can be had on Amazon.
I just mix everything together and let it rise overnight. If it's too thick I add a little more water before frying.
These are what my mother made when I was a kid. I would not eat store bought pancake mix. When I got old enough to go to deer camp, with my dad, I had to learn to eat pancake mix pancakes. It was all that was cooked up for breakfast and it was either that or nothing. I still don't care much for store bought pancake mix pancakes, I like my plain buckwheat flour pancakes.
My daughter and grand kids will not eat my buckwheat pancakes. They don't like the taste of them. I sure do, it's a very earthy taste.

There are Amish stores around here that sell buckwheat and all sorts of other hard-to-find dry goods.

Buckwheat pancake are much denser and have a much different texture and flavor than those made with wheat flour.

I mixed the buckwheat and wheat flour together at first to get my granddaughter to eat them. Now she loves them and is sad when the buckwheat runs out and we have to switch back to regular wheat flour.

I've never tried letting a batch sit overnight, might try that this winter after scrapple-making is done.

And to keep the batch going all you have to do is add more buckwheat flour and water. The stuff keeps for a long time in the refrigerator. If you leave it set out, after a while it will start to sour. When it starts to sour it gets a different, and I find, a nice flavor.

my recipe is scale-able

1 cup flour
1 Tbls sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

1 egg
1 cup sour whole milk ( milk with a dash of vinegar to make it curdle)
2 Tbls oil

I like to reduce dishes so everything is mixed in one bowl and I eyeball some things that don't need to be super precise. if your bad at pouring approximate quantities measure them.

We typically make a triple batch
in a quart mason jar of milk add about 2 Tbls white vinegar do this first and let it sit while doing the rest (I eyeball the vinegar)

I mix the dry ingredients in a bowl and make a well in the dry ingredients ,crack my 3 eggs into the well break the yokes add my oil. ( I eyeball the oil a touch more won't hurt) then add most of the butter milk about 3/4 of it

Mix let stand 5 minutes (while the griddle heats up) , you may need to adjust the thickness at this point with more of the butter milk/sour milk.

I have mixed all the dry in a gallon bag to bring to deer camp and it works well to not have to measure much.

Not working today. So made pancakes. made the batter I posted above and added some pecans from my tree I saved from last year and blueberries I bought. I mixed up the batter with broken pieces already in it. Still frozen blueberries are put on when the batter is poured into the skillet and gently pushed into the batter.

delicious. I am still full. those pecans were a great addition.