Your pancakes will be fluffy if you follow this recipe. Promise! I mean just look at this gorgeous rise. I’ll reiterate a few fluffy-guaranteeing points so you can see them all in a list: - Use milk, preferably whole or at least 2% ( you need the fat!) - Don’t over mix the wet and dry ingredients - Whisk the egg whites and add them last - Make sure an acid like buttermilk or a milk+vinegar substitute (see recipe notes) is used to activate your baking soda - Drop the batter onto the griddle only when it is very hot. Test it by sprinkling on some water droplets, they should immediately sizzle.