Heat matters: Let the pan preheat fully, then keep it at medium. Too hot and the outsides burn before the centers cook; too cool and the pancakes turn out pale and flat. The first pancake is a good test, so adjust from there.

When to flip: Wait until bubbles pop on the surface and the edges look dry. Flipping too early is the most common pancake mistake.

Use a thin spatula: A thin, flexible spatula slides under the pancake cleanly without tearing it.

Baking powder: Check the date on the container. Old baking powder is the number one reason pancakes come out flat.

Milk: Whole milk gives the richest, most tender pancakes. Lower-fat milk works but makes them a bit thinner.

Butter: Use unsalted, since the batter already has salt.

Sugar: Only a little is needed because toppings add sweetness; it mainly helps the pancakes brown.

Storage: Refrigerate cooled pancakes up to 3 days, or freeze in a single layer, then bag, for up to 2 months. Reheat in the toaster or microwave.