foodfiend
I make pancakes every single Saturday morning, have done this for years, and I probably have tried dozens of different recipes.  The experimenting stops now,  These are the best, fluffiest pancakes I have ever made!

I followed another reviewer's suggestions and allowed the egg and milk to come to room temp (actually, I used the microwave for the milk and set the egg in a bowl of warm water for 10 minutes).  I sifted the flour mixture twice, as also suggested, melted the butter, let it cool a bit, then whisked in the egg and milk.  Then that mixture went into the flour.  INCREDIBLE.  Could the difference be the sifting and the room temperature milk and eggs?  I've made many similar recipes, without doing these things, and the pancakes have always been good, just not great.

I did make 2 changes.  I used 1 cup of all-purpose and 1/2 cup gluten free flour (I've recently begun to think that the cornstarch in gf flour mixes makes a difference in my quickbreads).  Also, I melted 2T butter and added 1T of light olive oil.  For today, I added 1/2t of almond extract and about 1/4 cup finely chopped toasted almonds.

My husband, who is very picky, loves the pancakes, too.  This recipe is a KEEPER!

And, people, remember-- if you use baking soda your pancakes will be bitter anD yucky.  THIS RECIPE calls for baking POWDER.