Here are the few secrets I learnded from r/pancakes subreddit:

1. Use yogurt instead of milk
2. Beat egg whites separately and fold them in
3. Mix gently and sparingly to reduce gluten and avoid tough pancakes

Ingredients

• 1 cup (120g) all-purpose flour (or half whole wheat)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup plain yogurt (or half yogurt, half milk)
• 1 large egg, separated
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract (optional)

Instruction

Mix dry ingredients in a bowl. In another bowl, mix yogurt, egg yolk, and melted butter. Beat egg white in a separate bowl until stiff peaks form. Gently stir wet mixture into dry ingredients - don’t overmix. Fold in beaten egg white.

Rest batter in fridge 20 minutes if you have time. Cook on medium heat in an oiled pan, flipping when bubbles form on top.