RoseNylund
I made just a few changes to this recipe. They were minimal but made a huge difference:

1. I made my own baking powder with 5 parts cream of tartar to 4 parts baking soda (measured by weight, not volume). This homemade baking powder makes my batter fluffier than the stuff you buy in store. It starts to bubble before I even cook it.
2. Rather than beating the batter until smooth, I left it lumpy. I'm surprised that more recipes don't call for this, because you get fluffier pancakes with lumpy batter. The lumps cook out like they were never there.
3. I cooked it in bacon fat, and put more in the pan than a light coating (maybe 3mm deep). The edges were perfectly crispy.
4. Vanilla extract. The real stuff, only the real stuff. Just a splash.

My pancakes were like crispy little clouds. I will make them this way forever.