The first piece of advice from Mendenhall is to sift the dry ingredients (flour, sugar, baking powder, and salt) before combining them with the liquid components (eggs, milk, and butter).
By adding more air to the mixture, sifting your dry ingredients makes it lighter and more hazy. Sifting is a crucial step for fluffy pancakes since the end product is a moister and fluffier baked good.
Another crucial step is to mix the wet and dry ingredients in different bowls before combining them. This will guarantee that the components are distributed evenly and avoid clumping, resulting in a smooth and consistent batter.
After combining the ingredients, Mendenhall advises against overmixing the pancake batter.
The last thing you want to do is overmix the batter to the point where the air bubbles vanish after all the effort that just went into making it light and airy. The pillowy texture of the pancakes is a result of these air pockets.
You run the risk of producing flat flapjacks if your batter lacks a few lumps and bumps, which would allow too much gluten to form. Your pancakes will rise to any occasion if you master these easy techniques.