Scale your pancake recipe for any crowd.
The secret to fluffy pancakes: don't overmix! Combine wet and dry ingredients with just 10-15 strokes — lumps are fine and actually desirable. Overmixing develops gluten, making pancakes tough and flat. Baking powder creates CO2 bubbles; some are released when batter hits the liquid (first rise) and more when it hits the hot pan (second rise). This is why you should cook pancakes soon after mixing. The griddle is ready when water drops dance and evaporate in 2-3 seconds (~375°F/190°C). Flip when bubbles form on the surface and edges look set (2-3 minutes). Only flip once! For extra fluffiness: separate eggs, whip whites to soft peaks, fold into batter. Buttermilk instead of regular milk adds tang and tenderness (the acid reacts with baking soda for extra lift).