Cynna
Best pancakes I've ever made. 

After a year of making these, and hoping for a slightly fluffier version, I threw in some science and made some tweaks. 

Instead of 1.25 cups of milk, I use 1/2 cup plain (greek) yoghurt and 3/4 cup milk (I also add some vanilla and cinnamon for flavour). 
The result is a really, really thick batter that bakes up beautifully on the griddle.  Of course, be really gentle with the batter (flip once, gently) so as to not disturb the air inside, a lot like you would be with a baking cake. Fluffy perfection!