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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.


2 tablespoons of APPLESAUCE! An old family trick my grandmother used to use, works magic you cant taste the difference!


A way I accidentally stumbled onto in the past is to use a large amount of icing sugar. The pancakes coming out very fluffy and nice. I wish I could tell you the amount I used but its been so long since I have made them. I accidentally mistook icing sugar as flour so in the end I probably used 1:1 or 1:2 icing sugar:flour ratio. I'm not sure if that much is ...


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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