Pancakes are made from a simple batter of eggs, flour, and liquid, usually with a bit of baking powder for leavening. It’s a forgiving batter with lots of room for improvising: beat the egg whites separately and/or use cottage cheese for light and airy pancakes; switch the type of flour; add fruit, nut butter, chocolate chips, or spices. If you like thick pancakes, reduce the liquid; add more liquid for thinner pancakes.
Everyday Pancake batter (page 542) whips up in no time and can be stored in the fridge for a couple of days, which makes it great for weekdays. You can also mix the dry ingredients to store indefinitely (this, essentially, is Bisquick); just add the eggs and milk when you’re ready to cook.