Actually, there are several tricks you can try:
1. Bring your wet ingredients to room temperature before using them; cold liquids and eggs produce soggy pancakes.
2. Make sure not to overwork the batter when whisking wet and dry together—that develops the gluten in the flour, giving the pancakes a flat, gummy consistency.
3. Create more loft by folding a few whipped egg whites into the batter. Watch our Kitchen Conundrum video to learn more: