Fold in a beaten egg white!
Perhaps this is old news for breakfast cooking pros but it was an epiphany for me. I have always made pancakes from scratch and they have always been decent but not AMAZING. This morning I used my standard recipe and folded in an additional egg white that had been beaten into soft peaks. Viola! The lightest most tender pancake I have ever made. I have discovered my secret weapon and wanted to pass the tip along.