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The base recipe scales easily: for every 1 cup of flour use 1 cup of liquid, 1 egg, and 1–2 tablespoons of fat. For 8–10 medium pancakes, that means 2 cups flour, 2 cups milk, 2 eggs, 3 tablespoons melted butter, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt. This ratio is behind virtually every classic pancake recipe.
Don't overmix. This is the single most important rule. Overmixing develops gluten and creates tough, dense, flat pancakes. Add the wet ingredients to the dry and stir only until just combined — 10 to 15 seconds. The batter should still have visible lumps. Lumps in batter cook out; overdeveloped gluten does not.
Rest the batter 5 minutes while the pan heats. Baking powder starts releasing CO2 when it contacts liquid — this rest period lets bubbles form throughout the batter, giving you fluffier pancakes. Heat a non-stick pan or cast iron over medium heat. The pan is ready when a drop of water dances and evaporates in about 5 seconds.
Use butter in the pan rather than cooking spray for flavor, but watch the heat — butter burns faster than oil. Wipe the pan with a paper towel between batches if butter residue starts browning. Pour batter in ¼-cup increments for medium pancakes. Leave space; they spread.
Flip timing is crucial: wait until bubbles cover the entire surface of the pancake AND the edges look matte and set (not shiny and wet). This takes 2–3 minutes. Flip only once — flipping multiple times deflates the rise. The second side cooks in about half the time of the first. Don't press down on the pancake after flipping; that pushes out the air.