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I know what you mean...most commercial pancakes are spongy and I love them. For approx. 2 cups of flour or pancake mix, add a nice handful (1/4 cup) of farina (fine cream of wheat) to the liquid and warm a little to soften. I also let the batter sit. Works pretty well in my griddle.


I found this site looking for the reason my premade pancake batter is turning out super flat pancakes. I have found without fail that the batter we make fresh everyday makes a fluffy pancake, without fail the next morning that same batter hits the grill and looks like a crepes .

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