Allrecipes Member
This recipe is great as-is. Generally I will cut the salt because my husband has high blood pressure. It is my favorite recipe and slightly edges out Alton Brown's pancake recipe which uses baking powder and baking soda. If you like fluffier, less dense pancakes half the baking powder and replace with baking soda (so 1.5 or 2 teaspoons baking powder, 1.5 teaspoons baking soda). This will create the spongier texture most restaurant pancakes have, while still maintaining part of the dense texture that makes these so good.