For flavor and fluffiness, you may want to experiment with buttermilk or sourdough starter (with baking soda) for more chemical leavening (or yeast, too, with the sourdough).
I've had real good luck with sourdough pancakes for large groups. It's more work, of course, to keep the starter going, but it creates a pleasant sourness that's dynamite with soda and baking powder for leavening. When you flip them on the griddle, you can see a bunch of "griddle spring" as the air pockets expand. Be sure to be careful putting the batter down on the griddle, though, you don't want to break up the bubbles. Don't stir. |